Great for cocktail parties, casual get-togethers or anytime, these baked meatballs are especially easy to make...and the glaze is so good, it makes them hard to resist.
cost per recipe: $5.36
The price is determined by the national average.
pound 80% lean ground beef
cup plain dry bread crumbs
cloves garlic, minced
jar (16 ounces) Pace® Picante Sauce
cup grape jelly
tablespoon fresh thyme leaves
Heat the oven to 375°F. Line a rimmed baking sheet with aluminum foil.
Thoroughly mix the beef, bread crumbs, egg, garlic and 1/4 cup picante sauce in a large bowl. Shape the mixture firmly into 40 (1-inch) meatballs. Place the meatballs onto the baking sheet.
Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time.
Heat the remaining picante sauce and jelly in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the mixture is reduced to 1 cup. Stir in the thyme, if desired.
Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally. Serve the meatballs on toothpicks.
(16 ounces) Pace® Picante Sauce
October 19, 2013
My husband is diabetic and my son had gastric bypass surgery so I made some adjustments and these were GREAT!!! I used ground chicken breast instead of beef, added salt, pepper, onion powder, 1/3 cup bread crumbs instead of 1/4 cup and a hot cajun seasoning to meat mixture. I also used sugar free red raspberry preserves instead of grape & added 1T of Splenda. Using an extra small ice cream scoop makes it easier and cleaner to make the meatballs. These adjustments makes this recipe MUCH healthier w/less sugar, fat, & calories! Texas Gal 1st
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