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Beef Meatballs & Picante Glaze

Image of prepared Beef Meatballs & Picante Glaze
  • prep time: 10 min
  • total time: 30 min
  • serves: 20 people
  • calories: 89 1 serving

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.


  • 1 pound 80% lean ground beef
  • 1/4 cup plain dry bread crumbs
  • 1 egg, beaten
  • 3 cloves garlic, minced
  • 1 jar (16 ounces) Pace® Picante Sauce
  • 1/3 cup grape jelly
  • 1 tablespoon fresh thyme leaves


  • Tips

    • Make-Ahead:  The meatballs can be prepared and baked up to 1 day in advance and stored in the refrigerator.  Before serving, prepare the picante-jelly mixture and add the meatballs to the skillet.  Cook until the meatballs are hot, stirring occasionally.
  • Step 1

    Heat the oven to 375°F.  Line a rimmed baking sheet with aluminum foil. 

  • Step 2

    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.

  • Step 3

    Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time.

  • Step 4

    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.

  • Step 5

    Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally.  Serve the meatballs on toothpicks.

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Made With

Calories 89
Total Fat 4 g
Sat. Fat 1.8 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 208 mg
Total Carb 6 g
Dietary Fiber 0 g
Sugar 3 g
Protein 4 g
Vitamin D 1 %DV
Calcium 1 %DV
Iron 2 %DV
Potassium 2 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.