This is my college lifesaver and one of
the easiest recipes imaginable: with only 4 ingredients and slow cooker
friendly. What’s even better, it will please even the pickiest of eaters :P
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4 cups
INGREDIENTS:
8 oz (¾ cup) Smucker’s grape jelly
1 can (15 oz) Hormel Chili no beans
½ pack (1 lb) fully cooked frozen meatballs (Swedish
or homestyle)
½ pack (6 oz) wide egg noodles
INSTRUCTIONS:
Heat the frozen meatballs in the
microwave for about 5 minutes, or until warm.
Combine the grape jelly and the can of
chili in a regular pot or a slow cooker and bring it to a simmer.
Add the meatballs and cook on low heat for
30 minutes, or in a slow cooker for up to 4 hours.
Bring another pot of water to a boil
and cook the egg noodles for 8 minutes, or until the desired consistency is
reached. Drain and add to the chili meatballs to serve.
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