Ingredients:

  • 1 lb (450g) ground beef (80/20 blend preferred)
  • ½ cup (60g) panko breadcrumbs
  • ¼ cup (30g) finely chopped yellow onion
  • 1 large egg, lightly beaten
  • 2 tablespoons milk
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 cup (240ml) ketchup
  • ½ cup (120ml) grape jelly
  • ¼ cup (60ml) chili sauce (like Heinz chili sauce)
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce

Instructions:

  1. In a large bowl, combine ground beef, breadcrumbs, onion, egg, milk, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Gently mix until just combined.
  2. Using your hands or a small cookie scoop, form the mixture into small meatballs, about 1-inch in diameter.
  3. Place the meatballs on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes.
  4. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs in batches, turning occasionally, until browned on all sides.
  5. While the meatballs are browning, whisk together ketchup, grape jelly, chili sauce, cider vinegar, and Worcestershire sauce in a small bowl.
  6. Pour the sauce over the browned meatballs in the skillet or Dutch oven. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened. Ensure the internal temperature reaches 165°F (74°C).
  7. Serve hot, garnished with chopped parsley (optional), and plenty of toothpicks!