Ingredients:

  • 2 lbs 80/20 ground beef
  • 3/4 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1/2 cup grated onion, squeezed dry
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp fresh parsley, finely chopped
  • 1 cup grape jelly
  • 1 cup chili sauce
  • 1 tbsp apple cider vinegar

Instructions:

  1. Combine the ground beef, breadcrumbs, egg, onion, garlic, salt, pepper, and parsley in a large bowl. Gently fold ingredients together with a fork until just combined. Note: Over mixing leads to rubbery meat.
  2. Shape the mixture into 1.5 inch spheres.
  3. Heat a skillet over medium high heat with a splash of oil. Sear meatballs for 2 minutes per side until a mahogany crust forms. Note: This adds a layer of savory flavor.
  4. Whisk together grape jelly, chili sauce, and apple cider vinegar in a small bowl until smooth.
  5. Pour half of the glaze into the bottom of a 6 quart slow cooker.
  6. Place the meatballs in a single or slightly overlapping layer.
  7. Pour the remaining glaze over the top of the meat.
  8. Cover and cook on High for 3-4 hours or Low for 7-8 hours until the internal temperature reaches 165°F. Note: USDA guidance puts the safe internal temperature at 165°F.
  9. Gently stir the meatballs to coat them in the sauce.
  10. Let them rest in the warm glaze for 10 minutes before serving.