Lynettes Meatballs Recipes
LYNETTE'S MEATBALLS
This is a recipe I grew up on, devouring at every family holiday. My brother and sister-in-law (Lynette) were 15 years older than me... so my sis and I spent our growing up years at their house on the holidays. I think these meatballs beat the pants off of the most recent grape jelly meatball recipes that are posted everywhere... and so do my family and friends (even the one's that say they would never eat sauerkraut). Every time I make them, they go quick. A bit time consuming, but well worth it. It's a great way to get your kids involved... that is, if they are still young enough to want to help out. (I would suggest NOT to use pre-frozen meatballs, although I have done it in a pinch. It's just not the same). I have been making these now for 20+ years for our family and friend get-togethers and they are always well received. This recipe freezes well (before baking), see Step #7. I hope you enjoy my sister-in-laws recipe.
Provided by rosie316
Categories Meat
Time 2h30m
Yield 30-40 meatballs
Number Of Ingredients 8
Steps:
- Heat oven to 250*F.
- Thoroughly mix ingredients 1-4 in a large bowl.
- Start to roll 1" balls and place in a un-greased baking pan (I like to use the large rectangle, disposable aluminium pans because it does get very sticky, and I hate the clean up). Place balls side by side (single layer) in baking dish until you run out of meatballs.
- Thoroughly mix ingredients 5-8 in a separate bowl until brown sugar dissolves. Pour the sauce over the meatballs in the baking pan (toss to coat) and bake UN-COVERED for 2 hours -- really! Stir every 30 minutes, but remain in a single layer.
- Stir balls again and place in crock-pot on "warm" and put out a slotted spoon with tooth picks on the side.
- DO NOT tell anyone what is in the recipe until after they try them! I've had many that would not try 'em because of the ingredients!
- *Note: I have made a batch of these and divided the balls and sauce between a few smaller disposable pie pans, without baking, covered and froze. I write the temp and time to be baked on them and have given them away or saved for our own use later on.
- Enjoy!
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