Friday, May 20, 2011

GiGi's Swedish Meatballs

Passed on to me by my sister in law from her Gi-Gi (Great Grandmother) in Minnesota, these delightfully easy meatballs have been a great addition to our family dinners and Annual Halloween parties!
The are best prepared in a crock pot simmering for on low for several hours with minimal attention.
Here I paired them with American Mac n' Cheese, Japanese Edamame beans for a little international fare.

Cool tip-You know the recipe is fast when one of the main requirements is that the main element be frozen!

Here's what you need:
A party bag of frozen seasoned [likely noted as italian] meatballs
if you prefer a non-meat meatball- no problem, the only crock requirement is that your protein item start frozen.
1 12 oz. jar of your favorite BBQ sauce
1 10 oz. jar of your favorite grape jelly
1 tablespoon vinegar (calls for apple cider but I have even used balsamic)

Here's what you do:
fill a crock pot 2/3rds of the way to the top
add the 3 additional ingredients and stir to coat all the meatballs
simmer on low for 5-8 hours stirring occasionally if life permits.

You could pair this with a more traditionally Swedish fare by adding egg noodles in a white sauce as your side dish.
Whatever you add, these meatballs will be the talk of the town!

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