About this recipe

Tender, juicy meatballs simmered in a sweet-and-tangy grape jelly and chili sauce glaze — the ultimate party appetizer that disappears in minutes. These crowd-pleasing bites are easy to make ahead, perfect for game nights, holiday spreads, and potlucks alike.

Instructions

1. 1

   Preheat your oven to ![400°F]. Line a large baking sheet with aluminum foil and place a wire rack on top (this lets fat drip away and keeps the meatballs round). In a large mixing bowl, combine the lean ground beef, breadcrumbs, egg, milk, grated yellow onion, garlic powder, kosher salt, and black pepper. Mix gently with your hands just until combined — don't overwork the meat or the meatballs will be tough.

2. 2

   Roll the meat mixture into 1-inch balls (about 1 tablespoon each) and arrange them in a single layer on the wire rack. You should get about 40–48 meatballs. Bake for 15–18 minutes, until cooked through and lightly browned on the outside.

3. 3

   While the meatballs bake, combine the grape jelly, chili sauce, Worcestershire sauce, and Dijon mustard (if using) in a large saucepan over ^[medium heat]. Stir frequently until the jelly melts and the sauce is smooth and bubbling, about 5–7 minutes.

4. 4

   Add the baked meatballs directly to the saucepan. Reduce heat to ^[low] and gently stir to coat every meatball in the glossy sauce. Simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and clings to the meatballs.

5. 5

   Transfer to a serving dish or keep warm in a slow cooker on the LOW setting. Garnish with chopped fresh parsley and serve with toothpicks for easy snacking.