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Sweet and Spicy Meatballs

Sweet and spicy meatballs are browned in a Dutch oven, then simmered in a tangy chili sauce and grape jelly glaze. The sauce thickens around tender beef meatballs with a gentle kick of sriracha.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1.5 lb ground beef 85% lean
  • 0.5 cup plain breadcrumbs
  • 0.25 cup milk
  • 1 egg large
  • 0.33 cup yellow onion finely grated
  • 0.5 tsp garlic powder
  • 0.75 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp vegetable oil
For the sauce
  • 1 bottle (12 oz) chili sauce
  • 1 cup grape jelly
  • 1 tbsp apple cider vinegar
  • 1 tbsp sriracha

Equipment

  • 1 6-quart Dutch oven

Method
 

Make the meatballs
  1. In a large bowl, mix the ground beef, breadcrumbs, milk, egg, onion, garlic powder, salt, and black pepper just until combined.
  2. Shape the mixture into about 24 meatballs.
  3. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the meatballs in batches, turning them as needed, for 5 to 7 minutes total, then transfer to a plate.
Make the sauce
  1. Add the chili sauce, grape jelly, apple cider vinegar, and sriracha to the Dutch oven.
  2. Stir over medium heat until the jelly melts and the sauce simmers, about 3 to 5 minutes.
  3. Return the meatballs and any accumulated juices to the pot.
  4. Simmer uncovered for 15 to 20 minutes, turning occasionally, until the meatballs reach 160°F in the center and the sauce thickens.

Notes

For tender meatballs, mix the beef mixture just until combined. Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Use gluten-free breadcrumbs for a gluten-free option.