Sweet and Tangy Meatballs

The perfect snack or appetizer that will be gobbled up. I made these a few years ago for samples at an event and they were so popular. Easy to make ahead of time, freeze and toss together for gatherings or hungry peeps after a long outdoor day. I like making these ahead, cooking in the oven, and freezing for later times.

makes 48 little meat balls and is easy to double.

1 pound Creekside Meadows Grass Fed Ground beef

1 pound Creekside Meadows Ground Pork

1 cup bread crumbs

2/3 cup finely minced onions

1/2 cup milk

2 eggs

2 teaspoons worcestershire sauce

salt and Pepper

1/3 or more olive oil or lard (for pan cooking meatballs)

10 ounces grape jelly

12 ounces chilli sauce

In large bowl mix together beef, pork, breadcrumbs, onion, milk, egg, worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Shape into 1 inch balls. It should make 48 balls.


You can then pay fray then in the oil, in batches on medium until browned on all sides and cooked through. Add more oil as needed.

I prefer oven cooking them as it’s much less work to do, and less mess. I lay them in a rimmed baking sheet, you can line it with aluminum foil for easy clean up if you’d like. I don’t as it’s just overall less waste. Roast at 400F for about 20 minutes. Internal temp should be 150-155. Remove from pan onto paper towels to drain.

In large sauce pan mix the jelly and chili sauce, bring to boil briefly then add in meatballs. Lower heat and stir gently to coat meatballs. Once they are heated through serve on a platter with toothpicks or I like to put them in a small crockpot or electric fry pan to be kept warm and your guests can serve themselves.

Watch them disappear fast.