Tuesday, October 15, 2019


This recipe makes 70 meatballs making it perfect for a crowd, tailgating party, church potluck or freeze in batches for quick weeknight meals.

2 pounds ground beef
1 cup PANKO bread crumbs
2 LARGE eggs
3/4 cup milk
2 teaspoons each FRESH sea salt and black pepper
1/2 cup finely diced Vidalia onion
3 LARGE cloves garlic, finely minced
1 tablespoon butter
1/2 cup Smucker’s Pineapple Preserves
1/3 cup Sweet Red Chili Sauce
6 ounces orange juice
3 tablespoons Teriyaki sauce
  • Spray baking racks with non-stick cooking spray and place on baking trays. Set aside.
  • Whisk together the milk and eggs in a large mixing bowl.
  • Add bread crumbs, onion, salt and pepper, stirring to combine.
  • Crumble ground beef over milk mixture and combine well.
  • Shape into ping pong size balls.
  • Place each meatball on a baking rack.
  • Baked uncovered 12-15 minutes until cooked through.
While meatballs are baking start sauce.
  • Whisk together all the ingredients and bring to a SLOW boil.
  • Reduce heat and simmer 5 minutes more.
  • Add meatballs to sauce, gently turning to coat.
  • Cook for 5-10 minutes.

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