This dinner was an accident, and absolutely delicious... My entire family loved it! I intended on sweet & sour Italian meatballs, but they didn't taste right. So I did a little tweaking & dumped it all over spaghetti noodles. Yummy!!!
2-3 lb. frozen Italian meatballs
1 pkg. whole grain thin spaghetti noodles
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1 jar spaghetti sauce (I used traditional style)
1 cup ketchup
1 cup apple jelly
1 cup grape or plum jam
1 can tomato sauce
1/8 cup apple cider vinegar
Heat liquid ingredients until jam & jelly are melted. Pour over meatballs in a crock pot, and stir to coat. Cook on low for about 6 hours.
Toward the end of the 6 hours, cook noodles according to package directions. Drain & toss with about 2 Tb. olive oil.
Serve meatballs & sauce over noodles.
Top with parsley flakes, shredded cheddar or mozarella cheese, & Parmesan cheese.
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