Ingredients
Scale
- 1 lb ground beef (or turkey or plant-based alternative)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 2 tbsp finely chopped onion
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for browning)
- 1 cup grape jelly
- 3 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1/4 tsp red pepper flakes (optional)
- Few rosemary sprigs and whole cloves for garnish
Instructions
- Preheat oven to 375Β°F (190Β°C). In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic powder, salt, and pepper. Mix well and form into 1-inch balls.
- Heat olive oil in an oven-safe skillet over medium-high heat. Brown meatballs on all sides (about 2 minutes per side), working in batches if needed.
- In a small bowl, whisk together grape jelly, apple cider vinegar, soy sauce, and red pepper flakes (if using). Pour over meatballs in skillet.
- Transfer skillet to oven and bake for 15β18 minutes, or until meatballs reach 160Β°F internal temperature and glaze is bubbly and thickened.
- Garnish with rosemary sprigs and whole cloves before serving. Serve warm with toothpicks.
Notes
- Make ahead: Cook meatballs and glaze, then refrigerate for up to 3 days. Reheat in a crockpot or foil-lined baking dish at 300Β°F until warmed through.
- For slow cooker: Brown meatballs first, then place in slow cooker. Heat glaze on stovetop until melted, pour over meatballs, and cook on LOW for 2β3 hours.
- Use full-fat meatballs for best texture; low-fat or plant-based versions may dry out during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
- Diet: Contains Gluten, Dairy, Egg
Nutrition
- Serving Size: 5 meatballs
- Calories: 210 Kcal
- Sugar: 18g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 45mg
