What You'll Need
- 1 pound 80% lean ground beef
- 1/4 cup plain dry bread crumbs
- 1 egg, beaten
- 3 cloves garlic, minced
- 1 jar (16 ounces) Pace® Picante Sauce
- 1/3 cup grape jelly
- 1 tablespoon fresh thyme leaves
How to Make It
- Heat the oven to 375°F. Line a rimmed baking sheet with aluminum foil.
- Thoroughly mix the beef, bread crumbs, egg, garlic and 1/4 cup picante sauce in a large bowl. Shape the mixture firmly into 40 (1-inch) meatballs. Place the meatballs onto the baking sheet.
- Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time.
- Heat the remaining picante sauce and jelly in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the mixture is reduced to 1 cup. Stir in the thyme, if desired.
- Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally. Serve the meatballs on toothpicks.
