Eosinophilic Esophagitis Friendly Cocktail Meatballs in Grape Jelly Chili Sauce
Total time1 hr 5 min
Prep time20 min
Cook time40 min
4.5(7)
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Learn more →Ingredients
8 servings
For the meatballs
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ½ lbs ground beef (80/20)
- ⅓ cup plain breadcrumbs
- 2 tbsp whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp worcestershire sauce
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the sauce
- 1 jar (12 oz) grape jelly
- 1 bottle (12 oz) chili sauce
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Let the mixture sit for 5 minutes, until it thickens to a gel.
- 2
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, garlic powder, onion powder, Worcestershire sauce, salt, pepper, and the flax gel. Mix with your hands until just combined — stop as soon as no dry streaks remain.
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