This recipe is from Kraft Food and Family. It has a secret ingredient that makes these meatballs delicious!
2 lbs ground beef (to cut down on fat, you can use ground turkey)
1 box Stove Top Stuffing Mix for chicken
1 1/4 cups water
Combine all ingredients together. I used a large spoon and it mixed up nicely.
Line 2 jelly roll pans or large cookie sheets with aluminum foil. Spray with cooking spray.
Scoop out with a medium sized ice cream scoop. Put 16 on each baking sheet.
You may notice that these baking sheets are smaller than designated. It's a long story so I won't go in to it.
I got 40 meat balls.
Bake at 400 degrees for 16 minutes.
These meatballs are ready to go in spaghetti sauce, gravy, or to be frozen for later use.
I put a sauce over them.
1 bottle chili sauce (I used a 12 oz. jar that I bottled myself)
1 jar peach or apricot jam (the recipe called for peach, I have apricot. It was delicious)
1 envelope dry onion soup
Mix together in a medium sized pan. Place on stove top and bring to a simmer. Place meatballs in the sauce and simmer for 5 to 10 minutes.
Serve immediately. These would be good in a crock pot if you were having a finger food buffet or you could serve with rice on the side.
This next recipe came from my good friend, Lorie.
Cranberry, Jalapeno, Cilantro Spread
1 bag fresh cranberries
1 small bunch green onions (remove 2 onions from the bunch)
1 jalapeno, seeds removed
1 handful cilantro
1 tsp. cumin
1 cup sugar
Blend together in a food processor. I blended until it was mixed and chopped most of the way, then added the cup of sugar and continued to process until well mixed and chopped.
Put cream cheese on a plate. Spoon spread over top of cream cheese and eat with tortillas or crackers of your choice.
If you're concerned about it being too hot, perhaps KJ will convince you that it's good!