Groovy Meatballs

This recipe is circa 1960's and it is oh so groovy. Put on your most comfortable polyester pants and tuck in a scarf. Even Austin Powers loves these balls. (grrrrrrllll!!!!!)

While I won't be borrowing mom's white patent leather belt, I have permanently adopted her Groovy Meatballs recipe. I often bring them along to potluck parties. Just keep an eye on these balls... they have a tendency to disappear quickly. Oh, and men especially love this dish -- it's perfect for Super Bowl parties or tailgate parties. Yeah baby!

Go ahead! Put on some disco music and start whipping up your own groovy meatballs!



Sauce:

2 jars Taco Sauce

1 tsp. Lemon juice (add a bit of zest of lemon too!)

1 10 oz jar grape jelly

Meatballs:

• 2 lbs. ground beef


• 1/2 cup bread crumbs (plain)


• 2 eggs


• 1 pkg. onion soup mix (a pantry staple!)


• 1/2 tsp. oregano


• 1/2 tsp. parsley


• 1/2 tsp. Johnny's seasoning salt


• 1/2 tsp. paprika
  
• 1/2 tsp. basil
  
  *I use fresh herbs in the summer. I think fresh herbs always add more flavor and color, and are - hands down - the best to use for most authentic tasting recipes. You can grow your own herbs in the winter with an indoor herb kit. Now, isn't that groovy?

Directions:

Mix and simmer sauce ingredients in saucepan

Mix meatball ingredients and form into bite-size balls

Place meatballs into sauce and let simmer for 30 minutes or until cooked thoroughly (turning to coat)

• Serve in Chafing dish or slow cooker to keep meatballs warm.

Now, GET IN MY BELLY!!!

Speedy Swedish Meatballs

My Swedish Meatballs have become a hit with my husband and son. I originally found a recipe from Sandra Lee in her first Semi Homemade recipe book (http://www.semihomemade.com/). However, one day I found I was missing sour cream, so I made up my own recipe. As an aside, my husband likes my recipe better.

Sorry, Sandra!

Whether for an appetizer or a meal, Swedish Meatballs are always a hit!

Shopping List:

Frozen Swedish Meatballs

Egg Noodles

1 can Beef Broth

1 can Cream of Mushroom

Worcestershire sauce

Salt and Pepper

Olive Oil.

Cooking Instructions:

In a large pot pour 2 Tbs or more of olive oil to coat the pan. Turn the heat on high. Pour in meatballs (I normally portion out 4-5 meatballs per person). If you want to be safe, put in 20-25 meatballs.

In another pot, I bring my water to a boil. Add in egg noodles. Again, the amount depends on the size of your family. If you really like to follow the letter of the law, add in a pound of egg noodles.

After the meatballs have browned, add in the cream of mushroom and beef broth (beef bouillon cubes also work well if you don't have beef broth). I whisk this together to get the clumps out. Then play with your food! I add in Worcestershire sauce and salt and pepper to taste.

Once the noodles are almost done -- or slightly al dente, transfer them with a slotted spoon over to the meatballs and sauce. Let them all hang out and "marry" for about 10 minutes before serving.

This is a quick and easy recipe that satisfies. I always make sure I have the above ingredients because this is the best "in a pinch" recipe.

Enjoy!