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

Prep

10 min.

Total

45 min.

Serves

20

Servings: 2 meatballs each

Cook: 20 min.

Bake: 15 min.

Cost per recipe: $8.14

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 pound 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.

Full Screen View

Recipe Nutritional Information

Made With

Pace Picante Sauce

calories

65

totalfat

2g

saturatedfat

1g

cholesterol

24mg

sodium

173mg

totalcarbohydrate

6g

dietaryfiber

1g

protein

5g

vitamina

2%DV

vitaminc

1%DV

calcium

1%DV

iron

4%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • 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.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#60733

Your Recently Viewed Recipes