Ingredients:

  • 2 lbs Ground Beef (80/20 recommended)
  • 1 lb Ground Pork
  • 1 cup Breadcrumbs (Panko or plain)
  • 1/2 cup Milk (Whole or 2%)
  • 2 Large Eggs, lightly beaten
  • 1/2 cup Onion, finely grated or minced
  • 1/4 cup Fresh Parsley, finely chopped
  • 1/2 cup Parmesan Cheese, grated
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • Salt & Black Pepper to taste
  • 1 jar (12 oz) Grape Jelly (Seedless)
  • 1 cup Chili Sauce (e.g., Heinz)
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Brown Sugar (packed)

Instructions:

  1. In a large mixing bowl, gently combine the ground beef, pork, breadcrumbs, milk, eggs, grated onion, parsley, Parmesan, Worcestershire sauce, garlic powder, oregano, salt, and pepper. Mix just until combined; avoid overmixing.
  2. Roll the mixture into uniform, golf-ball-sized meatballs (about 1.5 inches in diameter) and place them on a baking sheet.
  3. Optional but recommended: Heat oil in a large skillet over medium-high heat and quickly sear the meatballs on all sides until nicely browned. This improves texture and helps them hold shape.
  4. In a separate bowl, whisk together the grape jelly, chili sauce, apple cider vinegar, and brown sugar until the glaze is smooth.
  5. Pour about 1/3 of the glaze mixture into the bottom of the 4-quart or larger slow cooker, stirring to coat the base lightly.
  6. Arrange the seared meatballs snugly in a single layer (or two layers if necessary) over the glaze in the slow cooker.
  7. Pour the remaining glaze evenly over the top of the meatballs. Cover the slow cooker.
  8. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the internal temperature reaches 165°F (74°C) and the meatballs are tender.
  9. Stir gently before serving to ensure all meatballs are coated in the rich sauce. Keep warm on the 'Keep Warm' setting for parties.