Ingredients:

  • 1.5 lbs (680g) ground beef (80/20 blend recommended)
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (30g) finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, for browning
  • 1 cup (240ml) ketchup
  • 1/2 cup (120ml) grape jelly (or cranberry sauce for a less sweet option)
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon soy sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)

Instructions:

  1. In a large bowl, combine ground beef, breadcrumbs, onion, garlic, egg, Worcestershire sauce, Dijon mustard, Italian seasoning, salt, and pepper. Gently mix until just combined – avoid overmixing.
  2. Roll the mixture into bite-sized meatballs (about 1 inch in diameter). Place them on a baking sheet lined with parchment paper.
  3. Cover the baking sheet with plastic wrap and refrigerate for at least 30 minutes. This helps them hold their shape during cooking.
  4. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Working in batches, brown the meatballs on all sides. They don't need to be fully cooked at this stage. Remove the meatballs from the skillet and set aside.
  5. In a small saucepan, combine ketchup, grape jelly (or cranberry sauce), apple cider vinegar, brown sugar, soy sauce, smoked paprika, and cayenne pepper (if using).
  6. Bring the glaze to a simmer over medium heat, stirring constantly, until the jelly is melted and the sauce is smooth and slightly thickened (about 5-7 minutes).
  7. Add the browned meatballs to the glaze in the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and the glaze has thickened, stirring occasionally to coat the meatballs evenly. Check that internal temperature reaches 165°F.
  8. Serve hot, garnished with chopped fresh parsley (optional).