Let me just first say there is NOTHING like homemade meatballs! But if you insist you just don't have time, lalalala then just go buy some premade. But know you will be sorry!
3 lbs ground round (or whatever you like)
1 cup Italian bread crumbs (please don't use plain)
3 large eggs, beaten
1 large onion, minced
1/2 cup chopped parsley
4 garlic cloves, pushed through garlic press
1 tsp freshly ground pepper
Sweet & Spicy Sauce
2 tbls extra virgin olive oil
1 med onion, finely chopped
1 (8oz) jar jalapeno jelly
1 (12oz) bottle chili sauce (go easy if you don't like a lot of spice)
1/2 cup grape jelly
2 tbls soy sauce
1 tbls Dijon Mustard
To make meatballs, combine all ingredients in a large bowl. Roll into good size balls (approx 1 tbls ea) and put on baking sheet. Bake in a preheated 400 degree oven for about 20 min or until browned.
***The meatballs can be made and then cooled, stored in a plastic bags and refrigerated up to 2 days or frozen for up to 1 month. If frozen, thaw before cooking in sauce)
To make sauce, heat oil in large saucepan over med heat. Add onion and cook, stirring occasionally, until golden, about 5 min. Stir in all remaining ingredients and bring to a boil. Reduce heat to low. Stir in meatballs and cover. Cook stirring often until meatballs are heated through, about 10 min or 20 if meatballs are chilled.
To serve transfer meatballs to chafing dish or crock pot. Enjoy!
from Essentially Lilly Holidays