Eggless Cocktail Meatballs in Grape Jelly Chili Sauce

These sticky, saucy little meatballs are the kind of party food that disappears from the platter before you even get a chance to set it down. The sweet-savory combo of grape jelly and chili sauce sounds unexpected, but it creates a glossy, deeply flavored sauce that coats every single meatball in something genuinely irresistible. The trick to keeping these egg-free without sacrificing texture is a simple flaxseed gel — just ground flaxseed stirred into water and left to thicken for five minutes — which binds the meat mixture just as effectively as a whole egg would. A splash of milk and a handful of breadcrumbs round out the mix, keeping the meatballs tender rather than dense. They get a quick sear in the skillet for color and flavor before simmering low and slow in the sauce until everything is cooked through and clinging together beautifully. This recipe makes 8 servings, so it's ideal for a crowd, a game day spread, or a holiday appetizer table where you need something that feeds a lot of people with minimal fuss. Finish with a little chopped parsley if you want a pop of color, then serve straight from the skillet while the sauce is still bubbling.

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