Mix the meat with the egg, parmesan, parsley, salt, and black pepper until just combined.
Mix the milk with the onion, garlic and breadcrumbs in another bowl.
Now, mix the meat mixture and milk mixture together, without over-working it.
Shape into meatballs and arrange in a greased 8-inch square baking pan.
Bake for 15 minutes or until the meatballs are crisp on the outside.
Mix the honey, BBQ sauce and grape jelly together in a bowl.
Pour the BBQ sauce mixture over the meatballs.
Use foil to cover the dish and bake for another 15 minutes.
When the meatballs are 165°F in the center, the dish is done.
STORAGE INSTRUCTIONS:
Keep leftovers in an airtight container in the fridge and eat within a few days.
VARIATIONS AND SUBSTITUTIONS:
Use beef in place of the pork if you prefer, or swap the grape jelly for apricot jelly. Also, you can use any kind of BBQ sauce. A smoky variety would be really good here.
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I’ve made this pie for over 40 years now and it’s still our fave!.
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