Ingredients
- 2 pounds lean ground beef
- 1 cup whole-wheat breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 cup minced onion
- 1/2 cup low-fat milk
- 2 large eggs
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 1/4 teaspoons Worcestershire sauce
- 1 tablespoon olive oil
- 12 ounces chili sauce
- 10 ounces grape jelly
Instructions
- In a large bowl, mix together the ground beef, breadcrumbs, garlic powder, minced onion, milk, eggs, parsley, salt, pepper, and Worcestershire sauce until just combined.
- Use a cookie scoop or tablespoon to form the mixture into 1 1/2-inch meatballs.
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches for about 5 minutes until they are lightly browned on all sides.
- In a medium saucepan, combine the chili sauce and grape jelly. Heat over medium heat while stirring until the jelly melts and the sauce begins to simmer. Add the browned meatballs, reduce the heat to low, and simmer for 30 minutes, stirring occasionally. Serve warm. Garnish with parsley.
