Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
25
Yield:
50 meatballs
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line two 15×10-inch baking sheets or shallow baking pans with aluminum foil, or coat with cooking spray
Combine ground beef, stuffing mix, water, and eggs until blended; shape into 50 (1 ½ inch) meatballs. Arrange meatballs in a single layer on the prepared baking sheets.
Bake in the preheated oven until an instant-read thermometer inserted into centers reads 160 degrees F (70 degrees C), about 15 minutes.
Meanwhile, bring jelly and chili sauce to boil in large saucepan over medium heat, stirring occasionally. Add meatballs to sauce; stir to evenly coat.
Cook’s Note
To freeze the meatballs: Place cooled cooked meatballs in resealable plastic freezer bags. Lay bags flat in the freezer so meatballs will freeze individually. Store in the freezer for up to three months. Thaw in the refrigerator for several hours or overnight before cooking with the sauce until heated through, stirring frequently.
Nutrition Facts (per serving)
| 138 | Calories |
| 5g | Fat |
| 14g | Carbs |
| 8g | Protein |
