Glazed Cocktail Meatballs

• Meat

  • 1 lb 90% lean ground beef, lean

• Produce

  • 2 Garlic cloves
  • 2 tsp Thyme, fresh
  • 1/4 cup Yellow onion

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 tsp Tomato paste, unsalted

• Condiments

  • 5 tbsp Grape jelly, organic
  • 2 tsp Worcestershire sauce

• Pasta & Grains

  • 1/4 cup Bulgur

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Kosher salt
  • 1/4 tsp Red pepper, ground

• Oils & Vinegars

  • 1 Cooking spray
  • 1 1/3 tbsp Olive oil

• Drinks

  • 2 tbsp Orange juice, fresh

• Liquids

  • 1 cup Water

Found on cookinglight.com

Description

Directions

• 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. 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. 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.