| Portions |
|---|
| 45 small meatballs |
Ingredients
- Olive oil
- 1 yellow onion, finely diced
Salt & pepper
- 2 garlic cloves
- 2 tablespoons Worcestershire sauce
- ½ cup breadcrumbs
- ½ cup milk
- 1 egg
- 1 tablespoon Dijon mustard
- 454g lean ground beef
- 454g ground pork
For Serving
- 1 ½ cups prepared chili sauce
- 1 cup grape jelly
- Lots of toothpicks
Directions
- Heat your oven to 400ºF and line a large sheet pan with parchment paper.
- Place a large sauté pan over medium heat and add in 2 teaspoons of oil along with the onion. Season with salt and pepper and cook until lightly golden and soft, about 3 to 4 minutes. Add in the garlic and Worcestershire sauce and continue to cook for 30 seconds. Remove the pan from the heat and set aside to cool to room temperature.
- Meanwhile, add the breadcrumbs and milk to a large bowl and set aside for 5 minutes to hydrate. Add in the egg and Dijon along with the cooked onion mixture and stir to combine. Add in the beef and pork, season with salt and pepper, and mix well until evenly combined.
- Using a spoon or small scoop, scoop about 1 tablespoon mounds onto the prepared sheet pan. Drizzle with a little oil and roll each into a ball. Roast the meatballs for 15 minutes or until cooked through to 165ºF. At this point, you can use the meatballs or cool to room temperature, transfer to a resealable bag, and store in the freezer for up to 3 months.