Pescatarian Grape Jelly Meatballs
Total time55 min
Prep time20 min
Cook time35 min
5.0(15)
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Learn more →Ingredients
8 servings
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - ⅓ cup plain breadcrumbs
- 1 large egg
- 2 tbsp whole milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as canola or vegetable oil)
For the sauce
- 1 jar (18 oz) grape jelly
- 1 bottle (12 oz) chili sauce
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with a wire rack.
- 2
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, garlic powder, onion powder, Worcestershire sauce, salt, and black pepper. Mix with your hands just until the ingredients are evenly incorporated — do not overwork the mixture.
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