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Beef Meatballs and Picante Glaze Recipe

Recipe by: 106a802496d678ba

"Great for cocktail parties, casual get-togethers or anytime, these baked meatballs are especially easy to make . . . and the glaze is so good, it makes them hard to resist."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook
  • Ready In45 m
  • 1Heat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil.
  • 2Thoroughly mix the beef, bread crumbs, egg, garlic and 1/4 cup picante sauce in a large bowl. Shape the mixture firmly into 40 (1-inch) meatballs. Place the meatballs onto the baking sheet.
  • 3Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time.
  • 4Heat the remaining picante sauce and jelly in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the mixture is reduced to 1 cup. Stir in the thyme, if desired. Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally. Serve the meatballs on toothpicks.
Footnotes
  • Recipe Tips:
  • Make-Ahead: The meatballs can be prepared and baked up to 1 day in advance and stored in the refrigerator. Before serving, prepare the picante-jelly mixture and add the meatballs to the skillet. Cook until the meatballs are hot, stirring occasionally.
Ingredients
  • 20 servings
  • 75 cals
  • 1 pound lean ground beef
  • 1/4 cup plain dry bread crumbs
  • 1 egg, beaten
  • 3 cloves garlic, minced
  • 1 (16 ounce) jar Pace® Picante Sauce
  • 1/3 cup grape jelly
  • 1 tablespoon fresh thyme leaves
Nutrition

Amount per serving ( 5 total)

  • Calories:
    75
    4%
  • Fat:
    3.1
    5%
  • Carbs:
    6.3
    2%
  • Protein:
    4.9
    10%
  • Cholesterol:
    25
    8%

Based on a 2,000 calorie diet

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