Barbecued Meatballs
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: about 3 dozen.
Grape jelly and chili sauce are the secrets that make these meatballs so fantastic. If I’m serving them at a party, I prepare the meatballs and sauce in advance and reheat them right before guests arrive. —Irma Schnuelle, Manitowoc, Wisconsin
Ingredients
-
1/2 cup dry bread crumbs
-
1/3 cup finely chopped onion
-
1/4 cup 2% milk
-
1 large egg, lightly beaten
-
1 tablespoon minced fresh parsley
-
1 teaspoon salt
-
1 teaspoon Worcestershire sauce
-
1/2 teaspoon pepper
-
1 pound lean ground beef (90% lean)
-
1/4 cup canola oil
-
1 bottle (12 ounces) chili sauce
-
1 jar (10 ounces) grape jelly
Directions
-
1.
In a large bowl, combine the first 8 ingredients. Crumble beef over bread crumb mixture and mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, brown meatballs in oil on all sides.
-
2.
Remove meatballs and drain. In the same skillet, combine chili sauce and jelly; cook and stir over medium heat until jelly has melted. Return meatballs to pan; heat through.
Nutrition Facts
1 meatball: 71 calories, 3g fat (1g saturated fat), 13mg cholesterol, 215mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC