Sunday, May 26, 2013

Tangy Meatball Sub Recipe

We love meatballs! I love creating new recipes using them. This recipe is from Gooseberry Patch's newest Cookbook -Garfield Recipes with Cattitude Cookbook Review.


Chef's Surprise Tangy Meatballs (sub)

Ingredients
2 lb ground beef
2 eggs, beaten
1/2 t. salt
3/4 c. quick-cooking oats, uncooked
1 1/3 c. chili sauce, divided
1/2 c. grape jelly

Directions
In a large bowl, combine beef, eggs, salt, oats and 1/3 c. chili sauce. Mix well with your hands; form into one-inch balls. Place in an ungreased shallow 13"x9" baking pan. Bake uncovered at 400 degrees for 15-17 minutes, until meatballs are browned; drain. 
Meanwhile, combine jelly and remaining sauce in a large saucepan over medium heat. Cover and cook, stirring occasionally, for about 10 minutes, until mixture is well blended. Add meatballs; simmer until heated through. Meatballs may be kept warm in a slow cooker while serving. Makes about 5 dozen. 

Kitchen Tips: These are great to make sub sandwiches. Make them ahead of time and wrap in aluminum foil to keep warm.

For more recipes from this cookbook check here at Gooseberry Patch Cookbook Garfield Recipes with Cattitude Cookbook Review and Giveaway.



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