Recipe: Recipes using frozen meatballs - Sweet'n Sour Meatballs, Meatball Soup, Slow Cooker Swedish Meatballs, Hash Brown

Quick and Easy Sweet 'n Sour Meatballs

1 (12 oz) bottle chili sauce
1 (10 oz) jar grape jelly
1 pkg frozen meatballs

Simmer Sauce Directions: Combine chili sauce and grape jelly in a medium saucepan (or same electric skillet); stir well until jelly is melted. Add meatballs and simmer UNCOVERED on low for 30 minutes (to thicken the sauce), stirring occasionally. Serve hot meatballs with toothpicks out of the skillet or a chafing dish set on low to keep warm. Makes about 5 dozen 1" meatballs.

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Meatball Soup
Makes 6 to 8 servings

A quick and hearty soup.

2 quarts water
20 to 25 small meatballs
2 cans (8 ounces each) tomato sauce
2 beef bouillon cube
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
salt
ground black pepper
2 to 3 stalks celery, sliced
2 to 3 carrots, sliced
1 to 2 cloves garlic, minced
1 cup elbow macaroni, uncooked
Parmesan cheese

Bring water to a boil in a large saucepan.

Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic; simmer for 30 minutes.

Add macaroni and cook until pasta is done. Top with Parmesan cheese to serve.
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Slow Cooker Swedish Meatballs

1 1-lb. pkg. frozen meatballs
1 can golden mushroom soup
1 can cream of mushroom soup with roasted garlic
8 oz. sour cream
2 Tbsp. flour
1/2 tsp. pepper
cooked hot rice or mashed potatoes

Place all ingredients except sour cream, flour, pepper, rice and potatoes in a 3-4 quart crock pot. Cover and cook on low for 6-8 hours.
In small bowl, combine sour cream, flour and pepper and blend well. Add a spoonful of the hot liquid from the crockpot and blend with wire whisk. Add sour cream mixture to crockpot, stir well, cover, and cook on low 30-40 minutes until thickened and blended. Serve over hot cooked rice or mashed potatoes. 4-6 servings
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Hash Brown Beef Bake

6 cups frozen hash brown potatoes
1 cup frozen bell peppers and onions
1-1/2 cups shredded colby cheese
1 cup sour cream
10-oz. can condensed cream of mushroom soup
20 frozen cooked meatballs
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F. Lightly grease an 11x7" 2 quart baking dish. Combine potatoes, peppers and onions, colby cheese, sour cream, and condensed soup in baking dish. Top with meatballs, pressing in slightly. Cover casserole and bake at 350 degrees F for 35 minutes

Uncover casserole, sprinkle with Parmesan cheese, return to oven, and bake 25-35 minutes longer until casserole is thoroughly heated and bubbling around edges. 6 servings