Grape Jelly Meatballs

• 份量: 20 servings

配料

12 ounce tomato-based chili sauce (like Heinz brand) or barbecue sauce

10 ounce grape jelly

1 tablespoon to 2 tablespoons lemon juice

2 tablespoon extra-virgin olive oil

1 pound ground beef (15 to 20 percent fat)

2 large shallots, finely chopped

2 cloves garlic, grated

1/2 cup Panko bread crumbs

1/2 cup fresh parsley, roughly chopped

1 egg, lightly beaten

2 teaspoon kosher salt, plus more if needed

1/2 teaspoon red pepper flakes

步骤

In the bowl of a slow-cooker (at least 5 quarts) whisk together chili or barbecue sauce and grape jelly. Place the lid on the slow-cooker and cook on high for 15 minutes. Remove the lid and whisk until smooth. Stir in 1 tablespoon lemon juice.

Meanwhile, preheat the oven to 425 degrees Fahrenheit and drizzle olive oil over a sheet pan. In a large bowl, combine beef, onion, garlic, Panko, egg, salt and red pepper flakes until just combined. Form into 20 to 22 scant 1-inch meatballs. (If you have a little over 1 pound meat, make meatballs ever so slightly smaller and make another one or two; the idea is that these are one- or two-bite meatballs so smaller is okay.)

Place meatballs on the prepared sheet pan and bake, shaking the pan halfway through, until browned, 10 minutes.

Transfer warm meatballs to the slow-cooker with the sauce. Gently toss meatballs in sauce to coat. Place the lid on the slow-cooker and cook, tossing halfway through, on high for 1 to 2 hours, or low for 3 to 4 hours. Taste, and stir in another tablespoon lemon juice mixed with a pinch of kosher salt if you find the sauce a bit too sweet. Serve warm with toothpicks.