Method & Instructions
Step 1: Prepare the Pan & Oven
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
Step 2: Soak the Breadcrumbs
In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes until milk is absorbed. This “panade” keeps meatballs tender.
Step 3: Combine Meatball Ingredients
In a large mixing bowl, gently combine:
· Ground beef and pork
· Soaked breadcrumb mixture
· Beaten egg
· Minced onion and garlic
· Worcestershire sauce
· Parsley, paprika, pepper, and salt
Important: Mix with your hands just until combined—overmixing creates tough meatballs.
Step 4: Form the Meatballs
Using a tablespoon or small scoop, portion mixture. Roll gently between palms to form 1-inch balls (approximately 30-35). Place on prepared baking sheet, spacing ½ inch apart.
Step 5: Initial Baking
Bake for 12-15 minutes until lightly browned and cooked through. Meanwhile, prepare glaze.
Step 6: Make the Glaze
In a medium saucepan over medium heat, combine:
· Ketchup
· Grape jelly or preserves
· Worcestershire sauce
· Soy sauce
· Vinegar
· Mustard
· Garlic powder
· Brown sugar (if using)
Whisk continuously until jelly melts and sauce becomes smooth (5-7 minutes). Reduce heat to low simmer.
Step 7: Final Glazing
Transfer partially baked meatballs to the saucepan. Gently toss to coat in glaze. Return to baking sheet and bake additional 5-7 minutes until glaze sets and caramelizes slightly.
Step 8: Serving
Let rest 5 minutes before transferring to serving platter. Skewer with toothpicks for easy serving. Garnish with fresh parsley if desired.
Formation & Presentation Tips
· For uniform meatballs, use a small cookie scoop
· Chilling formed meatballs for 20 minutes before baking helps them hold shape
· Arrange in concentric circles on platter with parsley sprigs in center
· Keep warm in slow cooker on “warm” setting for parties
· For individual servings, present in miniature parchment-lined cups
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