Meatballs

Ok ladies here is my best shot at getting you recipes for my meatballs. Please keep in mind that I DO NOT have an actual recipe. I am guesstimating on these recipes. When I make these meatballs it is all from memory...I have been making these meatballs since I was 14. That is 21 years to perfect it to my taste! While the meatballs taste similar they are never the same twice. I am giving you a recipe of the basics I use almost every time...but I switch it up A LOT and OFTEN! Sometimes I use different kinds of sugars, Worcester sauce, Tabasco, Lemon juice, I have even been know to add mustard. So while this recipe will yield a yummy sauce....it may not be "MY" sauce or what I made you last time. I usually make beef or chicken meatballs to go with these sauces, or sometimes I get help from the store and but pre-made meatballs. Just be sure they are PLAIN meatballs not ones with Italian seasoning. Good luck and remember to try all kinds of stuff.....it is really hard to mess these up. Love ya all.

ZESTY MEATBALLS

9 ounces grape jelly
(12 fluid ounce) can or bottle Chile sauce
2 teaspoons lemon juice


In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.


**Submitted by Tasha Banks**

Sauteed Kielbasa and apples

**This recipe is great served along side Macaroni & Cheese**

Makes 3 1/2 cups
Total time = 15 minutes

Ingredients:
1 lb Kielbasa cut into 1 inch slices
1 Tblsp olive oil
1 Tblsp unsalted butter (if you don't have - don't add any salt later)
2 cups of Granny Smith apples - cored & sliced
2 Tblsp of sugar
1 Tblsp fresh lemon juice
Pinch of salt

1. Brown Kielbasa in olive oil in a nonstick skillet over med heat - about 5 mins.
2. Transfer to a plate & keep warm
3. Return pan to burner
4. Saute apples in butter until softened - usually 2-3 mins
5. Add remaining ingredients and cook until sugar dissolves, 1-2 mins.
6. Return sausage to skillet and toss to combine