Ingredients
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Reynolds Wrap® Non Stick Aluminum Foil
Meatballs:
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2 ½ pounds ground chuck beef
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2 pounds ground pork
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½ cup dry bread crumbs
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2 teaspoons steak seasoning
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½ teaspoon salt
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¼ teaspoon pepper
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1 teaspoon garlic powder
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2 eggs
Sauce:
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1 (32 ounce) container barbecue sauce
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1 (32 ounce) jar grape jelly
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1 teaspoon Hot sauce
Directions
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Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds® NonStick Aluminum Foil (dull side up).
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Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.
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While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.
Nutrition Facts (per serving)
536 | Calories |
19g | Fat |
64g | Carbs |
27g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 15 | |
Calories 536 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 7g | 36% |
Cholesterol 114mg | 38% |
Sodium 996mg | 43% |
Total Carbohydrate 64g | 23% |
Dietary Fiber 1g | 2% |
Total Sugars 52g | |
Protein 27g | 53% |
Vitamin C 1mg | 1% |
Calcium 35mg | 3% |
Iron 2mg | 13% |
Potassium 480mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.