- Appetizer
- Beef
- American
- Make-ahead
- Freezer-friendly
- Oven
- Stovetop
- Kid-friendly
- Budget-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the meatballs
- 1 lb
ground beef (85% lean)
- 1 lb
ground pork
- 3/4 cup
plain breadcrumbs
- 1/2 cup
whole milk
- 2
eggs, lightly beaten
- 1/2 cup
yellow onion, grated or very finely minced
- 2 cloves
garlic, minced
- 2 tbsp
flat-leaf parsley, finely chopped (optional)
- 1 1/2 tsp
kosher salt
- 1/2 tsp
black pepper, freshly ground
For the glaze
- 1 cup
grape jelly (10 oz)
- 1 cup
chili sauce, such as Heinz (12 oz bottle)
- 2 tbsp
apple cider vinegar
- 1 tbsp
Worcestershire sauce
- 1/2 tsp
crushed red pepper flakes (optional)
To serve
- 2 tbsp
scallions, thinly sliced (optional)
Contains milk (whole milk), eggs (eggs), wheat (plain breadcrumbs) and fish (Worcestershire sauce).
Worked out from the ingredients.
Steps
- Step 1
Heat the oven to 400°F. Line a large rimmed baking sheet with foil or parchment.
400°F
- Step 2
In a large bowl, stir the breadcrumbs and milk together and let sit 5 minutes until the crumbs soften into a paste.
5 min
- 3/4 cup plain breadcrumbs
- 1/2 cup whole milk
- Step 3
Add the ground beef, ground pork, eggs, grated onion, garlic, parsley, salt and pepper to the bowl. Mix with your hands just until combined — stop as soon as it comes together, or the meatballs will be tough.
5 min
- 1 lb ground beef (85% lean)
- 1 lb ground pork
- 2 eggs
- 1/2 cup yellow onion
- 2 cloves garlic
- 2 tbsp flat-leaf parsley
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- Step 4
Roll the mixture into 1-inch meatballs (about 1 tablespoon each, roughly 48 total) and set them on the baking sheet, leaving a little space between them.
15 min
- Step 5
Bake until browned and cooked through, 15 to 18 minutes. They should read 160°F in the center if you have a thermometer.
17 min, hands-off · 400°F
- Step 6
Meanwhile, in a large deep skillet or Dutch oven over medium heat, whisk together the grape jelly, chili sauce, cider vinegar, Worcestershire sauce and red pepper flakes. Cook, whisking, until the jelly melts and the glaze is smooth, about 5 minutes.
5 min
- 1 cup grape jelly (10 oz)
- 1 cup chili sauce, such as Heinz (12 oz bottle)
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1/2 tsp crushed red pepper flakes
- Step 7
Add the baked meatballs to the skillet and turn gently to coat. Simmer over low heat, stirring now and then, until the glaze is glossy and clings to the meatballs, 15 to 20 minutes. If it gets too thick, stir in a splash of water.
18 min, hands-off
- Step 8
Taste the glaze and add a little more vinegar if you want it tangier. Serve warm, scattered with scallions, with toothpicks alongside. To hold for a party, keep them in a slow cooker on warm.
- 2 tbsp scallions
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026