Small Grape Jelly and Swedish Meatballs

Grape Jelly Meatball

Sauce Ingredients:
1-1/2 cups regular Salsa sauce 
1 cup grape jelly 
2 teaspoons Dijon mustard 

Meatball Ingredients:
1 lb ground beef 
1 egg, lightly beaten 
3-4  tablespoons seasoned bread crumbs
1/2 teaspoon salt 

Combine salsa sauce, grape jelly and mustard in Crock-Pot and stir well. Cover and start crock pot to cook on low.

Combine meatball ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated 400-F oven for 20 minutes or until browned, drain of oil well. Add meatballs to Crock-Pot sauce, stir to coat, cover and cook on low for 3 to 4 hours. 
Before serving; let them cool down then insert a tooth pick in each one to eat as finger food.

Swedish Meatballs

Meatball Ingredients:
1 lb lean ground beef or ground chuck
1/4 lb ground sausage
4 crushed “Ritz” crackers
1 egg, lightly beaten 
1/4 cup ketchup 
1 tablespoons Worcestershire sauce 
2 teaspoons dry mustard powder 
1 tablespoon soy sauce 
1/4 teaspoon garlic powder
1/4 teaspoon allspice
2 teaspoons salt 
½ teaspoon white pepper or 1 teaspoon black pepper

Preheat oven to 350-F: Lightly mix all ingredients together. Roll into small balls (about 24-26) and place on a baking sheet pan. Bake 35-45 minutes or until browned. While they are in oven, make the sauce.

Swedish Meatball Sauce:
2 cans Cream of  Mushroom soup, un-deluded 
1 cup sour cream (last to be added)
1 teaspoon Worcestershire sauce 
1 teaspoon Hot sauce 
1/4 cup milk
3/4 cup water

Swedish Meatball Cooking Method:
Mix well and pour sauce into a Crockpot. Set Crockpot to low.

When the meatballs are done in the oven, remove pan from oven and let them cool about 15 minutes before transferring them to the crockpot and stirring to coat them with sauce. Let everything cook in a covered crockpot for about 3-4 hours.

Makes 2-3 dozen meatballs depending on the size you rolled them.