Appetizer Meatballs

Mix the meat mixture gently with your hands until just combined. Avoid overworking the meat, as this can result in tough, dense meatballs. The mixture should hold together when squeezed.

Using a small cookie scoop or tablespoon, portion the meat mixture into balls about 1 inch in diameter. Roll each portion between your palms to create uniform, smooth spheres.

Arrange the meatballs on the prepared baking sheet, spacing them about 1 inch apart to allow even heat circulation. This ensures they cook evenly and develop a nice golden exterior.

Bake the meatballs in the preheated oven for 15-18 minutes, until they're golden brown on the outside and cooked through to an internal temperature of 160°F (71°C).

While the meatballs bake, prepare the glaze. In a medium saucepan, combine grape jelly (or apricot preserves), chili sauce or ketchup, soy sauce, and a splash of Worcestershire sauce.

Heat the glaze mixture over medium heat, stirring constantly until the jelly melts completely and the sauce becomes smooth and glossy. Let it simmer for 2-3 minutes to thicken slightly.

Once the meatballs are cooked, transfer them to the saucepan with the glaze. Alternatively, you can transfer both to a slow cooker set on low heat for serving.

Gently toss the meatballs in the glaze until they're completely coated. Let them simmer in the sauce for 5-10 minutes, allowing the flavors to penetrate and the glaze to thicken further.

Transfer the glazed meatballs to a serving dish or keep them warm in a slow cooker on the 'warm' setting. The glaze will continue to thicken and become more syrupy as it cools slightly.

Serve the meatballs with toothpicks for easy grabbing. Garnish with sesame seeds and chopped green onions if desired. They're perfect alongside other appetizers at any gathering.