I wrote this post as a Reynolds Real Mom. For more fantastic recipes with effortless clean-up, be sure to check out the Reynolds recipe page!
For your next potluck gathering, I’ve got a very easy recipe that will be the first dish to get polished off on the buffet line! Two very surprising ingredients form the perfect sauce for these oven-baked meatballs.
Sweet and Spicy Barbecue Meatballs
2.5 lbs ground chuck
2 lbs ground pork
1/2 cup breadcrumbs
2 tsp steak seasoning
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1 32 oz container barbecue sauce
1 32 oz container grape jelly
hot sauce (optional)
Preheat the oven to 375 and line 4 baking sheets with Reynolds non-stick aluminum foil. Combine the meat with all other ingredients except for the sauce and form into bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.
While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix.
Once the meatballs are finished, you can slide them right off the pan an into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.
Yield: 80 meatballs (sounds like a lot, until you see how quickly folks inhale them!)