![]() Arrange meatballs on rack and bake until browned with crispy edges, about 20 minutes (an internal thermometer should read 155 degrees for 15 seconds). Line a rimmed baking sheet with foil and set a rack on top. Add more shortening between batches if the skillet looks dry. If using a slow cooker, cook the meatballs on low for about 4 hours, stirring halfway through. Fry the meatballs in batches until browned on all sides and the meatballs are cooked, about 5 to 7 minutes per batch (an internal thermometer should read 155 degrees for 15 seconds). In a large slow cooker or Dutch oven, add the chili sauce, jelly and lemon juice and stir to combine.
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