Sweet and Sour Meatballs with Cheesy Macaroni and Cole Slaw

by April Reinhardt
(last updated September 23, 2015)

If you feel really industrious, you can buy a few pounds of lean ground beef and create your own meatballs, instead of using the frozen variety. Simply add bread or cracker crumbs, tomato paste, and meatloaf seasoning and then fry your meatballs over medium heat in a large skillet.

Sweet and Sour Meatballs Ingredients

  • 1 large bag of frozen meatballs
  • 1 13-ounce jar of grape jelly
  • 2 teaspoons of lemon juice
  • 1 bottles of chili sauce

Sweet and Sour Meatballs Directions

Place all of the frozen meatballs into a large crock pot. Combine the lemon juice, chili sauce, and grape jelly into a bowl. Using a wire whisk, stir the ingredients until they are thoroughly combined into a sauce. Pour the sauce over the frozen meatballs. Turn the crock pot to low and cover. Cook for four hours, stirring a few times every hour.

Cheesy Macaroni Ingredients

  • 2 cans of cheddar cheese soup
  • 1 large box of elbow macaroni
  • 16 ounces of shredded cheddar cheese
  • 1 8-ounce container of sour cream

Cheesy Macaroni Directions

Preheat your oven to 350 degrees and prepare a two-quart casserole dish by spraying it with non-stick cooking spray. Set the dish aside. Cook the macaroni according to the directions on the package, and then turn out into a colander to drain. Rinse with cold water and set aside. In a large pan on your stovetop, cook the soup, sour cream, and half of the shredded cheese on medium heat until the cheese melts. Add the macaroni, mix gently, and then pour the contents of the pan into your prepared casserole dish. Bake for 40 minutes.

Cole Slaw Ingredients

  • 1/4 cup of cider vinegar
  • 1/3 cup of sugar
  • 1-1/4 cups of mayonnaise
  • 1 large carrot
  • 1 large cabbage head or 1 large bag of shredded cabbage
  • Cole Slaw Directions
  • If you are using a fresh cabbage for this recipe, shred the cabbage head into a large bowl using a grater or food processor. Grate the carrot and add to the cabbage, cover the bowl with plastic wrap and place into the refrigerator. Combine the vinegar, mayonnaise, and sugar and whisk together until the sugar dissolves. Refrigerate for at least 2 hours and then pour over the cabbage. Stir and coat the cabbage well. Serve cold.

Author Bio

April Reinhardt

An admin­istrator for a mutual fund man­age­ment firm, April deals with the writ­ten word daily. She loves to write and plans to author a memoir in the near future. April attend­ed More­head State Uni­ver­sity to pursue a BA degree in Ele­men­tary Edu­ca­tion. ...

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