Beef Meatballs and Picante Glaze Recipe - Allrecipes.com
Beef Meatballs and Picante Glaze Recipe
  • READY IN 45 mins

Beef Meatballs and Picante Glaze

Recipe by  

"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 Edit and Save

Original recipe makes 20 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    45 mins

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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Footnotes

  • Recipe Tips:
  • Make-Ahead: The meatballs can be prepared and baked up to 1 day in advance and stored in the refrigerator. Before serving, prepare the picante-jelly mixture and add the meatballs to the skillet. Cook until the meatballs are hot, stirring occasionally.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 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!

 
Most Helpful Critical Review
Dec 29, 2010

This is a copy cat recipe with the same result as the easier original. Most use store bought meatballs with grape jelly or cranberry sauce combimed with chili sauce. That said it is a good tasting end product. I have done the original using store bought and also homemade so I give it a rating.

 

15 Ratings

Dec 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.

 
Jan 03, 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.

 
Jan 03, 2011

I make these for most family gatherings. I have never tried with Picante sauce , I have always just used Chili sauce and 1 1/2 cups of Grape Jelly. I also make them in a crockpot cooking for 4 hours.I am going to try this variation and choose a winner. Thanks

 
Jan 03, 2011

THIS IS A GREAT RECIPE. I WILL USE IT FOR A FAMILY GATHERING ON NEW YEARS. I WILL USE APRICOT JAM INSTEAD OF GRAPE. I THINK THE FLAVOR OF PICANTE SAUCE AND APRICOT WILL BLEND VERY WELL. R C CHULA VISTA,CA.

 
Dec 29, 2010

These were ok. They had this same recipe in next to a coupon in the paper a couple weeks ago. The meatballs didn't hold very well so I think they need more bread crumbs or something. The sauce was good though and very simple.

 
Dec 31, 2011

These were really tasty, and we enjoyed dipping them into the "Buffalo Chicken Dip" here on AR. I found this recipe did not need the egg as after adding the sauce and jelly, the mixture was very moist. An egg would have done more harm than good, so I opted to leave it out. The meatballs formed and stuck together great. I did add salt and pepper. Bonus points for ease!

 

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Nutrition

  • Calories
  • 75 kcal
  • 4%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 205 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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