1 lb. lean (at least 80%) ground beef
1/2 cup cooked Riceland Plump & Tender Medium Grain Rice
1 1-ounce package dry onion soup mix
1/2 cup grape jelly
1 cup ketchup
1 teaspoon lemon
- Heat oven to 375°F. Line a baking sheet or an 8x8-inch baking dish with aluminum foil.
- In a large bowl, combine the ground beef, rice and onion soup mix. Mix together with your hands until well combined. Roll mixture into 1- to 1 ½-inch balls and place on prepared baking sheet or baking dish.
- Place grape jelly in a small microwave-safe bowl. Microwave 15 to 30 seconds or until warm; stir with a fork until smooth. Add the ketchup and lemon juice to bowl and stir until well combined. Spoon mixture over each meatball to cover completely.
- Bake meatballs for 20 to 22 minutes or until cooked through and no pink remains. Transfer to a serving platter and serve with toothpicks.
ALTERNATE METHOD: These meatballs can be made in a slow cooker instead of the oven, if desired. Line your slow cooker with a slow cooker liner. Place prepared meatballs in slow cooker and top with the sauce. Cover and cook on LOW heat 3 to 4 hours or until meatballs are cooked through and no pink remains.