Growing up these were one of my favorites!  My Mom would make them for parties to serve as appetizers with those little square rye bread slices to soak up the sauce.  Sometimes she would even make them for dinner and we would have them over rice – YUM!

Now a days I make them for parties also, and my family will eat the left overs for dinner over brown rice with steamed broccoli thrown in with the meatballs.

This recipe makeover from my youth is all about upgrading the ingredients.  Using grass fed beef, and finding chili sauce and jelly that don’t have high fructose corn syrup of a bunch of other ingredients that I don’t want to use.  I also make vegan meatballs for myself to put in the sauce.

Note, these are full of sugar even when you swap out for better ingredients – so they are a treat!  A party appetizer or when served for dinner make sure to add A LOT of veggies to counter the sugar in the sauce.