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Add a photoGreat 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.
Ingredients
- 1 pound 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
Directions
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 20 servings | |
| Calories 78 | |
| Calories from Fat 33 | 42% |
| Total Fat 3.7g | 5% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.21g | |
| Cholesterol 25mg | 8% |
| Sodium 207mg | 9% |
| Potassium 78mg | 2% |
| Total Carbs 6.47g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.39g | 3% |
| Protein 4.71g | 8% |
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