Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver
These mini meatballs are perfect for holiday parties and tailgating. We made them healthier by forgoing sodium-heavy ingredients like the usual ketchup and chili sauce and including whole-grain bulgur in place of breadcrumbs. You can also serve a larger portion of these meatballs for weeknight dinner. To up the kid-friendly factor, omit the ground red pepper in the glaze and serve with mashed potatoes (à la Swedish meatballs).
Serves 13 (serving size: 3 meatballs)
1. Combine water and bulgur in a small bowl. Let stand 30 minutes; drain. Combine bulgur, beef, and next 8 ingredients (through olive oil) in a large bowl; gently mix with hands until thoroughly combined. Cover and chill 45 minutes. Shape into 39 (1-inch) meatballs.
2. Preheat oven to 425°F. Arrange meatballs in an even layer in a 13- x 9-inch baking dish coated with cooking spray. Bake in preheated oven until lightly browned and cooked through, about 15 minutes.
3. Meanwhile, bring grape jelly and the remaining ingredients to a simmer in a small saucepan over medium heat, and simmer for 5 minutes. Remove from heat, and let stand 5 minutes. Place meatballs in a large bowl. Add the jelly mixture; toss gently to coat. Serve immediately.