Preheat oven to 350 degrees F (180 degrees C). Gently blend beef, breadcrumbs, egg, milk, onion, garlic, salt and pepper until evenly combined. Form into about 40 bite-sized meatballs.
Place meatballs on a foil-lined, rimmed baking sheet; bake for 20 minutes or until cooked all the way through.
Combine chili sauce and jelly in a saucepan set over medium heat. Cook, stirring, until jelly dissolves, about 5 minutes.
Add cooked meatballs to the sauce; reduce heat to medium-low and simmer for 10 minutes. Makes 8 servings.
Twist 1: For a meat variation, use ground turkey or pork for the ground beef.
Twist 2: For a vegetarian option, purchase ready made veggie “meatballs” and heat in the sauce for 10 to 15 minutes.
Twist 3: For a peachy version, substitute peach jam for the red currant jelly.
Twist 4: For a tangy citrus version, substitute citrus marmalade for the red currant jelly.
Twist 5: For a sweet and spicy version, substitute hot pepper jelly for the red currant jelly.
Twist 6: For a grape-licious version, substitute grape jelly for the red currant jelly.
Twist 7: For an Indian-influenced version, substitute mango chutney for the red currant jelly.
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