Ingredients: Meatballs
1 pound lean ground beef
1 egg, beaten
1 large onion, grated
salt to taste
Sauce:
1 (12 ounce) can or bottle chili
sauce
2 teaspoons lemon juice
9 ounces grape jelly
1 pound lean ground beef
1 egg, beaten
1 large onion, grated
salt to taste
Directions:
1.
Whisk together the chili sauce, lemon juice and grape jelly. Pour into slow cooker and simmer over low heat until warm.
2.
Combine ground beef, egg, onion and salt. Mix well and form into 1 inch balls. Add to sauce and simmer for 1 1/2 hours.
That is the main recipe.
I almost ALWAYS cheat and just use frozen meatballs (homestyle variety) 'cause I think it tastes the same with less trouble. My made from scratch ones always fall apart or something else goes wrong.
Anyway, I always double it. So I use 2 bags frozen meatballs (3-4 lbs) and double the sauce ingredients. 2 (12oz) cans/bottle chili sauce, 18 ounces grape jelly and 4 tsps lemon juice. I mix it all up and pour into slow cooker on low and let sauce warm up. Then I add the frozen meatballs and stir good. Then I let it sit in the slow cooker on Low for 3 1/2 to 4 hours. When I make the meatballs from scratch the 1 1/2 -2 hours seems to work. Whichever you prefer.
Good luck! So easy, quick and doesn't taste too bad! :) Let me know if you have questions about it k! :) Happy cooking!
Showing posts with label sweet and sour. Show all posts
Showing posts with label sweet and sour. Show all posts
Tuesday, August 10, 2010
Sweet and Sour Chicken-Shelly Bunker
SWEET AND SOUR CHICKEN
3 lbs chicken
½ c flour
1/3 c salad oil
1tsp salt
¼ tsp pepper
1 can pineapple chunks
1 ¼ c liquid (juice)
1 c sugar
4 T flour
¾ c vinegar
1 T soy sauce
¼ tsp ginger
2 T chicken drippings
1 green pepper
Brown chicken in flour and oil with salt and pepper.
Drain pineapple and reserve juice. Add water to juice to make liquid amount (1 ¼ c). Combine sugar, flour, liquid, vinegar, soy sauce, ginger and drippings. Bring mixture to boil, stirring constantly, boil 2 minutes, then pour over chicken.
Bake uncovered 30 min @ 350. Add pineapple chunks and green pepper, then bake 30 minutes longer.
Shelly Bunker
3 lbs chicken
½ c flour
1/3 c salad oil
1tsp salt
¼ tsp pepper
1 can pineapple chunks
1 ¼ c liquid (juice)
1 c sugar
4 T flour
¾ c vinegar
1 T soy sauce
¼ tsp ginger
2 T chicken drippings
1 green pepper
Brown chicken in flour and oil with salt and pepper.
Drain pineapple and reserve juice. Add water to juice to make liquid amount (1 ¼ c). Combine sugar, flour, liquid, vinegar, soy sauce, ginger and drippings. Bring mixture to boil, stirring constantly, boil 2 minutes, then pour over chicken.
Bake uncovered 30 min @ 350. Add pineapple chunks and green pepper, then bake 30 minutes longer.
Shelly Bunker
Labels:
Chicken,
Main Course,
Shelly Bunker,
sweet and sour
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