American · Dinner
Cocktail Meatballs
Grape Jelly Meatballs (Dairy-Free)
Beef and pork meatballs seasoned with onion, garlic and celery, baked until browned, then simmered in a glossy sauce of grape jelly and chili sauce. Breadcrumbs bind the mix with no egg or dairy. Served on toothpicks as a sweet and savory cocktail bite for parties.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
180Calories
15.2gProtein
8.1gFat
13.8gCarbs
9.2gSugar
2.1gFiber
682mgSodium
54mgChol
2.9gSat Fat
218mgPotassium
52mgCalcium
1.8mgIron
1mcgVitamin B12
5.2mgVitamin C
egg-free
gluten-free-adaptable
low-carb
low-cholesterol
dairy-free
Instructions
1
Prep
Heat the oven to 400F (200C) and line a small baking tray with foil brushed with vegetable oil.
2
Build
Combine ground beef, pork, breadcrumbs, grated onion, minced garlic, finely chopped celery, diced bell pepper, salt and pepper by hand, then roll into 6 balls.
3
Bake
Arrange the meatballs on the tray and bake at 400F (200C) for 16 to 18 minutes until browned outside and no longer pink at the centre.
4
Simmer
Warm the grape jelly and chili sauce in a small saucepan over medium-low heat for 3 to 4 minutes, stirring, until melted into a smooth glossy sauce.
5
Plate
Add the baked meatballs to the sauce, simmer over low heat turning to coat, then transfer to a dish and serve warm with toothpicks.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g ground beef
- 1.6 oz44g ground pork
- 2 tbsp12g dried breadcrumbs
- 2 tbsp20g onion
- 2 clove2 clove garlic
- 1.4 oz40g celery
- 0.6 oz16g bell pepper
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp40g grape jelly
- 2 tbsp30g chili sauce
- 2 tsp2 tsp dairy-free vegetable oil
