Sweet and Tangy Cocktail Meatballs (Print Version)
# Ingredients:
→ For the meatballs
01 -
2 pounds ground beef
02 -
1/2 cup plain breadcrumbs
03 -
2 eggs
04 -
3 tablespoons finely minced or grated onion
05 -
1/2 teaspoon minced garlic
06 -
1 teaspoon salt
07 -
1/2 teaspoon pepper
08 -
2 tablespoons parsley
09 -
cooking spray
→ For the sauce
10 -
12 ounce bottle chili sauce (such as Heinz brand)
11 -
1 1/2 cups grape jelly
# Instructions:
01 -
Preheat your oven broiler. Line a sheet pan with foil and coat the foil with cooking spray to prevent sticking.
02 -
In a large bowl, combine the ground beef, breadcrumbs, eggs, minced onion, garlic, salt, pepper, and parsley. Mix thoroughly until all ingredients are well incorporated.
03 -
Shape the meat mixture into 1-inch meatballs and arrange them in a single layer on the prepared sheet pan. Broil for 8-10 minutes until the meatballs are golden brown on the outside.
04 -
While the meatballs are cooking, melt the grape jelly in the microwave using 30-second increments or in a saucepan over medium heat. Once melted, whisk in the chili sauce until smoothly combined.
05 -
Coat a 4-quart or larger slow cooker with cooking spray. Add the broiled meatballs to the slow cooker, then pour the grape jelly sauce over them. Gently toss to ensure all meatballs are coated with sauce.
06 -
Cover the slow cooker and cook on low for 3 hours. Before serving, sprinkle with additional fresh parsley as garnish.
# Notes:
01 -
90% lean ground beef works best for these meatballs.
02 -
For uniform meatballs, use a tablespoon measuring spoon or small cookie scoop.
03 -
You can substitute 2 pounds of frozen meatballs if pressed for time - no need to thaw them first.