With your hands, divide and roll the beef mixture into roughly 1-inch meatballs. Place each rolled meatball onto the prepared baking sheet.
Bake the meatballs for roughly 15-20 minutes, until they’re nice and browned on the outside. The meatballs should reach at least 155°F internally when cooked throughout.
Remove the meatballs from the baking sheet and place them in the bottom of a medium-sized crockpot. Add the grape jelly and chili sauce. Gently toss the meatballs with a spoon to evenly coat them in the sauce.
Cover the Crockpot and set it to low for 2-3 hours, or until the sauce is hot and bubbly. Serve with a garnish of parsley and enjoy!
Nutrition
Serving Size:
Calories: 270
Sugar: 12.5 g
Sodium: 349.5 mg
Fat: 15.2 g
Carbohydrates: 19.3 g
Protein: 13.4 g
Cholesterol: 53.5 mg
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