The Weeknight Table

Ingredients

Meatballs (if making from scratch)
Meats
1 lb ground beef (80/20)
1 lb ground pork

Produce
1/2 small onion, very finely minced
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped

Dairy & Eggs
1 egg

Pantry / Baking
1/2 cup breadcrumbs
1/4 cup milk

Seasonings
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

1/2 teaspoon smoked paprika

Sauce (THE star of the show)
Pantry
1 (12 oz) bottle chili sauce
1 (18 oz) jar grape jelly
Optional Flavor Boost
2 tablespoons BBQ sauce
1 tablespoon Worcestershire sauce

1 teaspoon hot sauce

Instructions

Start by making the meatballs. In a large bowl, combine the breadcrumbs and milk and let it sit for a minute so the breadcrumbs soften. Add the ground beef, ground pork, egg, onion, garlic, parsley, and all the seasonings. Mix everything together just until combined. Don’t overwork it or the meatballs will be tough.

Roll the mixture into small, bite-sized meatballs (about 1 to 1.5 inches). Place them on a lined baking sheet and bake at 400°F for about 15–18 minutes, or until browned and cooked through.

While the meatballs are cooking, make the sauce. In a large pot or slow cooker, combine the chili sauce and grape jelly. Stir over medium heat until the jelly melts completely and the sauce becomes smooth and glossy. Add the BBQ sauce, Worcestershire, and hot sauce if using. This gives it depth so it doesn’t taste one-note sweet.

Once the meatballs are done, transfer them directly into the sauce and gently toss to coat.

Let them simmer on low for at least 20–30 minutes so they soak up all that flavor. If you’re serving for a party, keep them warm in a slow cooker on the “warm” setting.