Meatballs with Dorothy Lynch Glaze
- Prep time: 15 Minutes
- Cook time: 15 Minutes
- Serves: 8
Ingredients
- 1 lb. lean ground beef
- 1/4 c. plain dry bread crumbs
- 1 egg, beaten
- 3 garlic cloves, minced
- 2 T. picante sauce
- 2 c. Dorothy Lynch Home Style
- 2/3 c. grape jelly
- Prep time: 15 Minutes
- Cook time: 15 Minutes
- Serves: 8
The Method
- Thoroughly mix the beef, bread crumbs, egg, garlic and picante sauce in a large bowl.
- Shape the mixture firmly into 30 one-inch meatballs.
- Line a baking sheet with aluminum foil.
- Place the meatballs onto a baking sheet.
- Bake at 375 degrees for 15 minutes – or until the meatballs are cooked through – turning once halfway through baking.
- Heat the Dorothy Lynch and grape jelly in a skillet over medium heat.
- Stir until the jelly is completely combined with the Dorothy Lynch.
- Reduce the heat to low.
- When edges start to caramelize, remove from heat.
- Add meatballs to the mixture directly from the oven, and stir until covered with the glaze.
- Serve the meatballs on toothpicks.
Note: Time-saver tips: The meatballs can be prepared up to 1 day in advance. Before serving, prepare the glaze and add the meatballs to the skillet until warm.
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
Mexican Ground Beef Skillet
- Meat
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Serves: 6
