There are certain flavors, certain meals, certain tastes that can evoke a memory so fond that you immediately smile. One reason I love being in the kitchen so much with my girls is that I hope they have so many of these explicitly vibrant memories and in turn hope to pass them on to their own children. One of the memories I have are these amazing jelly meatballs that my aunt used to make at get togethers. No matter how many she made (and it was usually upwards of 5+lbs), they were always one of the first things to go. That’s how good they were.
As my girls grow, I not only want them to have these amazing memories relating to how food can spark those memories, but I also want them to have these fond memories surrounding how good, wholesome, and healthy food can also evoke those some memories. I want them to know that food doesn’t have to involve a ton of sugar to evoke those memories. I want them to know they can enjoy great food and still be healthy.
Unfortunately, I don’t have her exact recipe, but I have a pretty good idea of what she did from watching her. While my aunt always used beef, I decided I wanted to recreate these meatballs with chicken for a little leaner, healthier version. Both of the girls devoured this homemade chicken meatball recipe and Andrew said it’s one of the best things I’ve ever made. We shall clearly call these a win in our book and they will be going in the recipe box to make in our monthly meal rotation.
Skibs had a lot of run crushing the stuffing to make breadcrumbs. I still won’t let her handle raw meat at such a young age (Hello, putting everything in her mouth still), but we still had so much fun with this recipe. I know it’s only a matter of time before I simply blink and she’s standing over the stove making them from scratch all on her own.
- 1 pound ground chicken
- 1 1/2 cups finely crushed bread crumbs (we crushed herbed flavored stuffing)
- 1 cup spinach, packed, finely chopped
- 1/2 cup yellow onion, finely chopped
- 1/4 cup milk
- 2 large eggs, lightly beaten
- 1 tbsp brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon pepper, divided
- 1/4 cup Vegetable Oil
- 1 1/2 cup Grape Jelly
- 1 (12 oz.) bottle chili sauce
- In a large bowl, combine first eight ingredients plus 1/2 tsp black pepper.
- Mix very well until everything is well combined.
- Shape into 18 two-inch meatballs (shown in pictures) or 36 one-inch meatballs (if serving for a get together).
- Heat oil in skillet over medium heat.
- In batches, cook meatballs making sure not to overcrowd for 10-12 minutes or until browned on all sides and cooked through. Stir frequently so not to burn.
- Drain on a paper towel lined plate.
- Remove any excess oil from skillet.
- Over medium low heat, combine jelly, chili sauce, and remaining 1/2 tsp of black pepper. Stir frequently until well combined and jelly has no lumps (approximately 2-3 minutes).
- In a single layer, add all the meatballs into skillet and stir occasionally until evenly cooked with sauce on all sides. Simmer on low for 10 minutes.
- Serve immediately.
I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
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- Carrot Cake Dip with Easter Bunny Chips // Can’t Google Everything