1 lb of meatballs, beef or venison preferred
6-8 oz of beef gravy, jarred or homemade
8 oz of Michele's wild plum jelly
salt to taste
pepper to taste
Roll the meatballs up, small to medium. Use whatever seasonings you like. I used salt, pepper, dill and parsley. Brown them in a pan. You don't have to cook them all the way through. You're just browning. Remove the meat from the pan. If you're making your own gravy, then deglaze the pan and make your gravy. I deglazed with a little wine and then added about 1 1/2 tablespoons of flour, salt and pepper to taste. I then added water until I had about 6-8 oz of gravy. Dump the meatballs, the gravy, and 8oz of the wild plum jelly into a slow cooker and cook that on low until all the flavors are melded together. This took about 40 minutes for me.
Serve on a platter with toothpicks stuck into them for an appetizer, or in a bowl if preferred. I bet these taste great over egg noodles!
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