Beef Meatballs & Picante Glaze

Campbell's Beef Meatballs & Picante Glaze Recipe

Great for cocktail parties, casual get-togethers or anytime, these baked meatballs are especially easy to make...and the glaze is so good, it makes them hard to resist.

At a glance


10 min.


45 min.



Servings: 2 meatballs each

Cook: 20 min.

Bake: 15 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 pound 80% lean ground beef
1/4 cup plain dry bread crumbs
1 egg, beaten
3 cloves garlic, minced
1 jar (16 ounces) Pace® Picante Sauce
1/3 cup grape jelly
1 tablespoon fresh thyme leaves

How to Make It

  • 1

    Heat the oven to 375°F.  Line a rimmed baking sheet with aluminum foil. 

  • 2

    Thoroughly mix the beef, bread crumbs, egg, garlic and 1/4 cup picante sauce in a large bowl.  Shape the mixture firmly into 40 (1-inch) meatballs.  Place the meatballs onto the baking sheet.

  • 3

    Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time.

  • 4

    Heat the remaining picante sauce and jelly in a 12-inch skillet over medium-high heat to a boil.  Reduce the heat to low.  Cook for 15 minutes or until the mixture is reduced to 1 cup.  Stir in the thyme, if desired.

  • 5

    Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally.  Serve the meatballs on toothpicks.

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  • Make-Ahead:  The meatballs can be prepared and baked up to 1 day in advance and stored in the refrigerator.  Before serving, prepare the picante-jelly mixture and add the meatballs to the skillet.  Cook until the meatballs are hot, stirring occasionally.
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