Heat the oven to 375 degrees F. Line a rimmed
baking sheet with aluminum foil.
Thoroughly mix the beef, bread crumbs, egg, garlic
and 1/4 cup picante sauce in a large bowl. Shape
the mixture firmly into 40 (1-inch) meatballs.
Place the meatballs onto the baking sheet.
Bake for 15 minutes or until the meatballs are
cooked through, turning them over once halfway
through the bake time.
Heat the remaining picante sauce and jelly in a
12-inch skillet over medium-high heat to a boil.
Reduce the heat to low. Cook for 15 minutes or
until the mixture is reduced to 1 cup. Stir in the
thyme, if desired. Add the meatballs to the
skillet and cook until the meatballs are hot,
stirring occasionally. Serve the meatballs on
toothpicks.
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