I have to be honest – this is my first time making homemade meatballs . . . and seriously, why haven’t I done this before?! They are easy!
The meatballs are then topped with a sweet, sticky sauce (made of surprise ingredients – grape jelly?! Who would have thought?!) and baked until they are cooked all the way through. We put our meatballs on top of quinoa, but you could put them over rice or even poke a toothpick in them and serve as an appetizer! However you choose to eat them, they are delicious!
Add olive oil to large saute pan then add the onions and bring to a medium-high heat. Season the onions with salt and cook for about 5 to 7 minutes. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
In a large bowl, combine beef, bread crumbs, milk, eggs, parsley, salt, pepper and crushed red pepper. Add in cooled onions.
Mix well and form into golf-ball sized meatballs.
Spray a 9x13" baking pan with non-stick cooking spray and place the meatballs in rows.
In a small saucepan, combine the chili sauce and grape jelly over medium heat for 5-6 minutes, or until it starts to bubble. Pour sauce over meatballs and bake for 1 hour.
Serve over quinoa, brown rice, or white rice with a side of steamed vegetables.