So I made these thinking they’d be an easy appetizer for a party…after all you can make them a full 6 weeks in advance.
I chickened out. The idea of adding grape jelly to my meatballs was too much for me to stomach.
Grandma Joyce liked to keep things simple in a classic kind of way. She wasn’t fussy and she didn’t leave room for much fluff. I love that about her because her recipes aren’t full of tedious, unnecessary steps.