RAPID CITY, S.D. (KOTA) – It’s a highly regarded recipe numerous viewers ask me about – grape jelly sauce for meatballs.
It’s a scrumptious sauce, however be sure to make the sauce full by including two further substances.
For five kilos of ready meatballs, you’ll use a half jar (16 ounces) of grape jelly. Place that in a crockpot. Then add a full jar of bottled chili sauce. Then add a teaspoon (or extra) of cayenne or paprika.
Stir to mix then add the store-bought thawed frozen meatballs (don’t use Italian).
Prepare dinner on excessive for an hour then scale back to low and prepare dinner for a few hours till the sauce soaks into the meatballs. Serve scorching.
Copyright 2021 KOTA. All rights reserved.
