Feel absolutely free to use frozen meatballs instead!
Combine bread and milk in the bowl of your stand mixer. If doing by hand, simply combine it in the bowl. Let stand while you prepare the rest.
Preheat the oven to 425.
Sautee onions over medium heat in a little bit of oil until tender and just beginning to brown.
Gently mix beef and pork with a fork. For tender meatballs, you do not want to overwork the meat. Chunks of meat should still be visible.
Add cooked onion (cool it first,) Worcestershire sauce, eggs, salt and pepper to the bread mixture. Beat it with a stand mixer (or by hand with a fork) until thoroughly combined. Add about a quarter of your beef and pork mixture and mix on low to medium low speed until combined. Add the rest of the pork/beef mixture and stir/fold it gently with a fork for tender meatballs.
Shape the meatballs into the desired size. I use about tablespoon and a half measure by volume, but you can definitely make yours bigger.
Bake meatballs in preheated oven until cooked through (the internal temperature must reach 165F as in accordance to the safe Government-suggested internal temperatures guidelines.) Another option is to broil the meatballs until done to promote extra browning.
Combine chili sauce and grape jelly in a pot over medium heat. Whisk into homogenous mixture. Cook for a few minutes uncovered to thicken slightly. Add meatballs to the sauce tossing and basting and cooking uncovered until all the meatballs are nicely coated and warmed through. Enjoy!
Ingredients
Directions
Combine bread and milk in the bowl of your stand mixer. If doing by hand, simply combine it in the bowl. Let stand while you prepare the rest.
Preheat the oven to 425.
Sautee onions over medium heat in a little bit of oil until tender and just beginning to brown.
Gently mix beef and pork with a fork. For tender meatballs, you do not want to overwork the meat. Chunks of meat should still be visible.
Add cooked onion (cool it first,) Worcestershire sauce, eggs, salt and pepper to the bread mixture. Beat it with a stand mixer (or by hand with a fork) until thoroughly combined. Add about a quarter of your beef and pork mixture and mix on low to medium low speed until combined. Add the rest of the pork/beef mixture and stir/fold it gently with a fork for tender meatballs.
Shape the meatballs into the desired size. I use about tablespoon and a half measure by volume, but you can definitely make yours bigger.
Bake meatballs in preheated oven until cooked through (the internal temperature must reach 165F as in accordance to the safe Government-suggested internal temperatures guidelines.) Another option is to broil the meatballs until done to promote extra browning.
Combine chili sauce and grape jelly in a pot over medium heat. Whisk into homogenous mixture. Cook for a few minutes uncovered to thicken slightly. Add meatballs to the sauce tossing and basting and cooking uncovered until all the meatballs are nicely coated and warmed through. Enjoy!
