Glazed Meatballs

Instructions

1. Prepare the meat mixture
   In a large bowl, combine ground beef, ground pork, breadcrumbs, chopped onion, minced garlic, beaten egg, milk, salt, and pepper. Mix gently with your hands until just combined, being careful not to overmix.
2. Form the meatballs
   Using a tablespoon or cookie scoop, portion the meat mixture and roll into 1-inch balls. Place formed meatballs on a baking sheet lined with parchment paper.
3. Brown the meatballs
   Heat a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides, about 5-7 minutes per batch. Transfer browned meatballs to a paper towel-lined plate to drain excess fat.
4. Prepare the glaze
   In a large saucepan, combine grape jelly, chili sauce or ketchup, brown sugar, soy sauce, and Worcestershire sauce. Heat over medium heat, stirring until the jelly melts and ingredients are well combined, about 3-4 minutes.
5. Simmer meatballs in glaze
   Add the browned meatballs to the saucepan with the glaze. Reduce heat to low, cover, and simmer for 15 minutes, occasionally stirring gently to coat the meatballs evenly with the glaze.
6. Reduce the glaze
   If the glaze is too thin, remove the lid and increase heat to medium-low. Simmer for an additional 5 minutes, allowing the glaze to thicken slightly and coat the meatballs.
7. Serve
   Transfer the glazed meatballs to a serving dish. Spoon additional glaze over the top and garnish with chopped fresh parsley. Serve hot as an appetizer with toothpicks or over rice as a main dish.