Cocktail Meatballs

By KSmitherman

Ingredients

• 1 pound 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

Details

Adapted from campbellskitchen.com

Preparation

Step 1

* 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.

RECIPE TIPS

* Make-Ahead: The meatballs can be prepared and baked up to 1 day in advance and stored in the refrigerator. Before serving, prepare the picante-jelly mixture and add the meatballs to the skillet. Cook until the meatballs are hot, stirring occasionally.