Easy Appetizer Meatballs Recipe

The recipe is easy & convenient to have on hand, in the freezer. Serve for snacks with dipping sauces. Add halved meatballs to potato, macaroni, three-bean and chef salads. They’re great for making grinder sandwiches, too.

32 Servings

Prep: 15 min

Bake: 40 min

Ingredients

2 pounds lean ground beef

2 eggs, lightly beaten

1 cup (4 ounces) shredded part-skim mozzarella cheese

1/2 cup dry bread crumbs

1/4 cup finely chopped onion

2 tablespoons grated Parmesan cheese

1 tablespoon ketchup

2 teaspoons Worcestershire sauce

1 teaspoon Italian seasoning

1 teaspoon dried basil

1 teaspoon salt

1/4 teaspoon pepper

SAUCE:

1 bottle (14 ounces) hot or regular ketchup

2 tablespoons cornstarch

1 jar (12 ounces) apple jelly

1 jar (12 ounces) currant jelly

Directions

• In a bowl, combine the first 12 ingredients. Shape into 1-in. balls.
• Place meatballs on a greased rack in a shallow baking pan.
• Bake at 350° for 10-15 minutes; drain. Combine ketchup and cornstarch in roasting pan. Stir in jellies; add the meatballs. Cover and bake for 30 minutes. Yield: 8 dozen.

Nutrition Facts:

• 1 serving (3 each) equals 133 calories, 3 g fat (2 g saturated fat), 34 mg cholesterol, 271 mg sodium, 19 g carbohydrate, trace fiber, 7 g protein.