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Instructions
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1. Prep for broiling – preheat broiler and line a sheet pan with foil. Coat foil with cooking spray to prevent sticking.
2. Mix meatball ingredients – in a large bowl, combine ground beef, eggs, breadcrumbs, finely diced onion, salt, pepper, and garlic powder. Stir until just combined – don’t overmix.
3. Shape meatballs – form mixture into 1-inch meatballs (about 32 total) and place on prepared sheet pan with space between each one.
4. Broil until golden – broil for 8-10 minutes until meatballs are golden brown on the outside. They don’t need to be fully cooked.
Make the sauce – while meatballs cook, melt grape jelly in microwave (30-second increments) or in a saucepan over medium heat until smooth.
5. Combine sauce – whisk chili sauce into melted grape jelly until completely combined and smooth.
6. Slow cook – coat slow cooker with cooking spray. Add browned meatballs and pour sauce over top. Toss to coat evenly.
7. Cook and serve – cook on low for 3 hours until meatballs are tender and sauce has thickened. Sprinkle with parsley and serve.
Notes
. RECIPE NOTES & TIPS
. Broiling is essential – don’t skip this step! It creates a golden crust and prevents meatballs from falling apart in the slow cooker.
. Onion prep – mince onions very finely or grate them to prevent large chunks that can break apart the meatballs.
. Ground beef choice – 90% lean provides the perfect balance of flavor without making the sauce too greasy.
. Don’t overmix – combine ingredients just until mixed to keep meatballs tender, not tough.
. Sauce ingredients – use Heinz chili sauce for best results. Make sure grape jelly is completely melted before combining.
. Make ahead – meatballs can be broiled up to 2 days ahead and refrigerated until ready to slow cook.
. Slow cooker size – a 4-quart slow cooker works perfectly for this recipe.
. Freezing – freeze broiled meatballs for up to 3 months. Complete dish freezes well too but sauce may thin slightly.
. Serving size – makes about 32 meatballs, serving 8 as appetizers or 6 as a main course.
Nutrition
Calories: 366kcal | Carbohydrates: 57g | Protein: 26g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 114mg | Sodium: 620mg | Potassium: 611mg | Fiber: 3g | Sugar: 36g | Vitamin A: 435IU | Vitamin C: 14.1mg | Calcium: 55mg | Iron: 3.8mg
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