Ingredients:

  • 1 lb ground sirloin (85/15 lean ground beef)
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp Kosher salt
  • 1/2 tsp black pepper
  • 3/4 cup grape jelly
  • 3/4 cup chili sauce
  • 1 tbsp soy sauce
  • 1 tsp apple cider vinegar

Instructions:

  1. Preheat your oven to 400°F (200°C). In a small bowl, soak the Panko breadcrumbs in the milk for 5 minutes until it forms a paste (panade).
  2. In a large mixing bowl, whisk the egg, minced garlic, onion powder, salt, and pepper. Add the ground beef and the Panko paste. Mix by hand just until combined, being careful not to over-compress the meat.
  3. Portion the mixture into 1-inch rounds (approximately 1 tablespoon each). Place on a parchment-lined baking sheet with 1 inch of space between each meatball.
  4. Roast for 12–15 minutes until golden brown and the internal temperature reaches 160°F (71°C).
  5. While roasting, combine grape jelly, chili sauce, soy sauce, and apple cider vinegar in a saucepan over medium heat. Whisk until the jelly is melted and the sauce is smooth.
  6. Toss the hot meatballs in the warm glaze until fully coated and glossy.