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Baby Shower Meatballs

Baby shower meatballs are sweet and savory bites coated in a flavorful glaze, perfect for parties and gatherings. They can be made ahead, cooked on the stovetop or slow cooker, and offer a tender, juicy texture with a crowd-pleasing taste that improves with time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup finely minced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
Glaze
  • 1 cup grape jelly
  • 1/2 cup chili sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dry mustard

Equipment

  • Large mixing bowl
  • Measuring spoons and cups
  • Baking sheet or parchment paper
  • Large skillet or saucepan
  • Slow cooker
  • Wooden spoon or silicone spatula
  • Meat thermometer
  • Serving spoon and toothpicks

Method
 

  1. Combine the ground beef, ground pork, breadcrumbs, egg, milk, minced onion, salt, black pepper, and garlic powder in a large mixing bowl. Mix gently with your hands until just combined and no streaks of color remain.
  2. Roll the mixture into walnut-sized balls, roughly 1 to 1.25 inches in diameter, to yield about 24 meatballs.
  3. Heat a large skillet over medium-high heat with a light coating of oil. Brown the meatballs on all sides for 8 to 10 minutes total, turning occasionally, until they develop a flavorful crust but are not fully cooked inside.
  4. In a medium saucepan over medium heat, combine grape jelly, chili sauce, apple cider vinegar, Worcestershire sauce, and dry mustard. Stir frequently until the jelly is fully dissolved and the sauce is smooth, about 3 to 4 minutes.
  5. Transfer the browned meatballs to a large saucepan with the warm glaze. Stir gently to coat all meatballs.
  6. Simmer over low heat for 10 minutes, stirring occasionally, until meatballs are cooked through and the glaze thickens slightly. Use a meat thermometer to ensure internal temperature reaches 160°F (71°C).
  7. Alternatively, transfer browned meatballs and glaze to a slow cooker. Cook on low for 3 to 4 hours, stirring occasionally.
  8. Serve warm in a serving dish or directly from the slow cooker on the warm setting. Provide toothpicks for easy serving.

Notes

Make the meatballs the day before and refrigerate them unglazed. Warm them in the slow cooker with the glaze for 2 to 3 hours before serving to save day-of time. Store cooked meatballs in an airtight container in the refrigerator up to 4 days or freeze up to 3 months. Reheat gently to avoid drying out.