Glazed Meatballs Recipe

Prep Time Cook Time Serves
25h 25m 40-50 meatballs

You know it’s a good recipe when people ask you (multiple times!) for the recipe. This is one of those recipes. My mom has been making these meatballs since I was a child. They are a delicious hors d’oeuvres that can be made in advance – which I love!


  • 2 slices white bread
  • 1 1/2 pounds lean ground meat
  • 1 egg
  • 2 tablespoons finely chopped onion
  • 2 tablespoons finely chopped flat leaf parsley
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 12 ounces crabapple jelly (or redcurrant jelly)
  • 1/2 cup ketchup
  • 1/3 cup raisins


Begin by soaking your bread slices in a little cold water until they are soft. Squeeze the bread dry and then break into small pieces in a medium size bowl.

To the bread, add the meat, egg, onion, parsley, cinnamon, salt and pepper. I find using my hands is the easiest way to make sure the mixture is well combined. Form the mixture into 1 inch balls and set aside.

In a large skillet, combine the jelly, ketchup and raisins. Slowly bring to a gentle simmer. Add the meatballs and simmer slowly for 25 minutes, turning once halfway through.

Transfer the meatballs and sauce to a serving dish and serve with toothpicks.

You can also make this a day in advance. After cooking the meatballs, transfer the balls and sauce to your serving dish or a large bowl. Cool, cover with plastic wrap and keep in the fridge until you are ready to serve. Before serving, heat the meatballs and their sauce in a skillet or in the oven until they are warmed through.

Related Recipes