Tangy Concord Grape Meatballs

Ingredients

1½ lbs ground beef (640 g)
2 tbsp soya sauce (gluten-free)(30 g)
½ tsp garlic powder (2 g)
½ medium onion - diced (68 g)
1 tsp black pepper (2 g)
½ cup Kinnikinnick Panko Bread Crumbs (55 g)
1 cup grape jelly (285 g)
1½ cups chili sauce (gluten-free)(410 g)

Directions

Meatballs

1. Preheat oven to 350°F (176°C).
2. Mix together ground beef, soya sauce, garlic powder, Kinnikinnick Panko Bread Crumbs, onion and pepper. Form into 1½ inch balls (approx: 50).
3. Place meatballs on a foil lined baking tray. 
4. Bake in preheated oven for 15 - 20 minutes or until cooked through. Set aside.
   

Sauce

1. In a medium pot, combine chili sauce and grape jelly. Bring to a boil over medium heat, stirring constantly. Remove from heat.
   
2. Place meatballs in a casserole dish. Pour Sauce over meatballs.
3. Cook in preheated oven for 20 minutes or until heated through.