Recipes

Preheat oven to 350°.

Gently blend beef, breadcrumbs, egg, milk, onion, garlic, salt and pepper until evenly combined.

Form into about 40 bite-sized meatballs.

Place meatballs on a foil-lined, rimmed baking sheet; bake for 20 minutes or until cooked all the way through.

Combine chili sauce and jelly in a saucepan set over medium heat.

Cook, stirring, until jelly dissolves, about 5 minutes.

Add cooked meatballs to the sauce; reduce heat to medium-low and simmer for 10 minutes.

Makes 8 servings.

Twists:

Twist 1:For a meat variation, use ground turkey or pork for the ground beef.

Twist 2:For a vegetarian option, purchase ready made veggiemeatballs and heat in the sauce for 10 to 15 minutes.

Twist 3:For a peachy version, substitute peach jam for the red currant jelly.

Twist 4:For a tangy citrus version, substitute citrus marmalade for the red currant jelly.

Twist 5:For a sweet and spicy version, substitute hot pepper jelly for the red currant jelly.

Twist 6:For a grape-licious version, substitute grape jelly for the red currant jelly.

Twist 7:For an Indian-influenced version, substitute mango chutney for the red currant jelly.

Nutritional Information:

Per Serving: 228 calories, 7 g fat, 12 g protein, 27 g carbs, 1 g fibre, 559 mg sodium.