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Davis Family Swedish Meatballs Using grape jelly and chili sauce makes this recipe absolutely delicious!The boy in the picture above is named Garrett... his father made him these meatballs, which he loved to eat and eat and eat. Folks from Buffalo know good food! Items Needed: Combine ground beef, and eggs in a large bowl. Add breadcrumbs gradually Add parsley. Roll into small meatballs. Add additional breadcrumbs if misture is too wet. In a frying pan with a small amount of water, very lightly brown the meatballs. Do this very lightly, almost giving the meat the gray color that comes before they begin to brown. In a large saucepan, or preferably a slow cooker, combine grape jelly, chili sauce and onion salt. Add meatballs to sauce and cook over low heat for one and one half hours. Marinate in sauce overnight in the refrigerator...letting them sit overnight will allow the meatballs to better absorb the sauce. About 1 1/2 hours before serving, put meatballs back on low heat. Some slow cookers may take longer to heat up, but heat until sauce is bubbling and all the meatballs are nice and steaming hot to the center. Serve piping hot.  A slow cooker or crockpot is perfect for this recipe  Very lightly brown the outsides of the meatballs.  Place meatballs in the sauce and cook (low heat) for an additional 1 1/2 hours. After the meatballs have cooled, refrigerate overnight and then warm up at least 1 hour before serving. Serve piping hot. CLICK HERE for a printer version of this recipe. |
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