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.
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