Tangy Meatballs Recipe and Lemonade Pie
This Tangy Meatballs Recipe and Lemonade Pie are part of an easy and delicious meal plan your family will love!
- If you are making meatloaf or meatballs for company or something special and you aren’t sure if you have it seasoned right, take a small bit of the meat mixture, flatten it and fry. Taste to make sure all the seasonings are right.
- I often don’t have a crust on hand or have the time to make a crust but desserts like the one below can be made without a crust. Think of the calories you are saving.
- If you make your own salad dressing often, get a squeeze bottle and mark the outside of it with measurements. Mix the ingredients in it. Makes for easy measuring and serving.
Tangy Meatballs Recipe
1 cup grape jelly
1 cup apple juice
1/2 cup Worcestershire sauce (optional)
1 cup ketchup
1 (8 ounce) can tomato sauce
4 pounds frozen Italian meatballs
In a small saucepan, combine everything but the meatballs. Cook and stir over medium heat until the jelly is melted. Remove from the heat.
Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and stir to coat. Cover and cook on low for 4 hours or until heated through.
1 pkg. (.3 oz) lemon gelatin
1 pkg. (8 oz.) cream cheese, cubed then softened
1 3/4 tsp lemonade drink mix
1 graham cracker crust
Prepare gelatin according to the package instructions. Chill until almost set up. With a hand mixer or in a blender, add cream cheese and drink mix to gelatin, blending until smooth. Pour into the crust. Chill overnight. Serve with whipped topping.
Tip: If you don’t have a crust on hand or don’t feel like making one, you can easily make this dessert without a crust and save the extra calories.