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Beef Meatballs and Picante Glaze

Beef Meatballs and Picante Glaze

  • Prep

    10 m
  • Ready In

    45 m
Campbell's Kitchen

Campbell's Kitchen

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 205 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Heat the oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil.
  2. Thoroughly 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.
  3. Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time.
  4. Heat 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.
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Reviews

vjohns
17

vjohns

1/3/2011

You're going to love this recipe. We made it with grape jelly and spaghetti sauce for years but wait till you try it with picante sauce...wow. I had grave doubts but just dive in and you will have rave reviews. The kind that has you making this recipe over and over again. Enjoy!

cynwebb
16

cynwebb

12/30/2010

The whole thing can be finished and served via crock pot. To get the meat to hold together, add another egg or simply use purchased meatballs. Grape jelly is usually cheapest but others work also. I cut down on the jelly ratio because we try and limit sugar intake. The all-fruit types with no added sugar need to be blended smooth (depending on brand) before you can use them and they tend to not glaze up as nicely but still taste good.

Susan
14

Susan

1/3/2011

I have made this sauce for years, and it's great! I use equal parts of the grape jelly & Picante Sauce (medium heat). It doesn't have to be exact measurements, but close to equal measurements for both. I haven't used the thyme.

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