A delightful twist on classic meatballs, featuring a tangy and sweet glaze that will be a hit at any gathering.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the ground beef, breadcrumbs, egg, milk, parmesan cheese, onion, and garlic. Mix gently until just combined.
Avoid overmixing to keep the meatballs tender.
Shape the mixture into approximately 24 meatballs and place them on a baking sheet.
Use a small ice cream scoop for uniform meatballs.
Bake the meatballs in the preheated oven for 15 minutes.
Check for doneness by ensuring the internal temperature reaches 160°F (71°C).
In your slow cooker, combine the chili sauce and grape jelly. Stir until well blended.
Warm the glaze slightly to make mixing easier.
Add the baked meatballs to the slow cooker and stir gently to coat them with the glaze.
Be gentle to avoid breaking the meatballs.
Set the slow cooker on low and cook for 4-6 hours, stirring occasionally.
Cooking on low allows the flavors to meld beautifully.
Serve the meatballs warm, garnished with fresh parsley if desired.
Pair with your favorite sides for a complete meal.
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