This recipe for Meatballs with grape jelly, by Barbara Baker, is from The Baker Cousins Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 lbs. ground beef, 1/4 can bread crumbs, 6 oz. grated cheese, 3 eggs, 1 package onion soup mix, salt, pepper, garlic to taste. 16 oz. grape jelly, 8 oz. ketchup.
Mix everything but jelly and ketchup. Form into balls. Brown in large skillet. Put balls in slow cooker and add jelly and ketchup. Short cut: buy frozen package of Italian meat balls and add jelly and ketchup. Simmer one hour. Serve from slow cooker with fancy toothpicks.
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