Meatballs Glazed with Bonne Maman Concord Grape

*If you want to use frozen cocktail meatballs instead of homemade meatballs, skip to step 4 directly using frozen meatballs.

1. In a food processor, combine onion, garlic, the dried rosemary, basil, thyme, sage, oregano and ground nutmeg until onion is finely minced (about 30 secs). Add egg, and pulse several times until combined and homogenous. Set aside.

2. In a separate large bowl, use hands to mix ground beef with sea salt and black pepper until combined. Add onion-egg mixture, and combine until homogenous. Add breadcrumbs and parmesan cheese, continuing to mix with hands until completely mixed in. Meatball mixture should be moist and malleable, but not wet after adding breadcrumbs and parmesan.

3. Scoop 1 tablespoon of mixture, and roll into a 1-inch ball. Place on a baking sheet, spacing each about a ½-inch apart. Repeat with remaining mixture.

4. In a large pan over medium heat, warm 1–2 tablespoons of canola oil until shimmering (not smoking). Add meatballs in batches, cooking for 1–2 mins per side until browned. Turn and repeat until all sides are golden and cooked through (about 10 mins total).). 

5. Deglaze with ½ jar of Bonne Maman Concord Grape Fruit Spread, stirring gently to coat. Reduce heat to low, and cook, stirring occasionally, until sauce has slightly thickened (about 5 mins).

6. Remove from heat, but keep the meatballs and the sauce in the pan, maintaining the glazing. Once they’re cool enough to touch, add three meatballs to each cocktail skewer. Serve on a platter, drizzle with remaining glaze from pan, and sprinkle with chopped parsley.