A delightful twist on a classic dish, these meatballs are coated in a tangy grape glaze that will tantalize your taste buds.
Combine the ground beef, finely chopped onion, egg, minced garlic, salt, and pepper in a mixing bowl.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into small, even-sized meatballs.
Use a small ice cream scoop to ensure uniform size for even cooking.
Heat the vegetable oil in a frying pan over medium heat and brown the meatballs on all sides.
Don't overcrowd the pan; cook in batches if necessary.
Remove the meatballs from the pan and set aside on a plate.
Drain excess oil from the pan before proceeding to the next step.
In the same pan, combine the grape jelly and chili sauce, stirring until the jelly melts and the sauce thickens.
Adjust the sweetness or tanginess of the glaze by adding a splash of vinegar or a pinch of sugar.
Return the meatballs to the pan, spooning the glaze over them, and simmer for 5 minutes.
Ensure the meatballs are well-coated for maximum flavor.
Serve the meatballs warm, garnished with fresh parsley if desired.
Pair with your favorite side dish for a complete meal.
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