Sweet and Tangy Glazed Meatballs – Page 2

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the meatballs: In a large bowl, combine ground beef, eggs, milk, breadcrumbs, onion, salt, pepper, and garlic powder. Mix gently until well blended.
Shape into meatballs (about 1-inch in diameter) and place them on the prepared baking sheet.
Bake for 20 minutes, or until fully cooked and lightly browned.
Prepare the glaze: In a saucepan over medium heat, stir together the chili sauce and grape jelly until smooth and heated through.
Coat the meatballs: Add the baked meatballs to the glaze, gently stirring to coat. Simmer on low for 10 minutes to let the flavors meld.
Serve warm as an appetizer or over rice for a main dish.

For extra flavor, add ½ tsp smoked paprika or 1 tbsp Worcestershire sauce to the meatball mixture.
Slow cooker option: After baking, transfer meatballs and glaze to a slow cooker and keep warm on LOW for serving.
Make ahead: Prepare meatballs in advance and freeze (without glaze). Reheat in the sauce when ready to serve.

Enjoy these crowd-pleasing Sweet and Tangy Glazed Meatballs—perfect for parties or a cozy dinner! 😊