Beef Meatballs with Picante Glaze!

I found this recipe when I was digging through the coupon section of a Sunday paper one time. It's actually a Pace recipe (Campbell's?), I just added a bit of my own to it as well. If I didn't know that grape jelly really is a good ingredient in sauces (such as for the Little Smokies), I'd be really cautious. But I actually like jelly-based sauces, so I look forward to trying this one. Yep, it's my first time making it! I'm really curious to know how everyone else will like them. My guess is it'll be like every other recipe - Elijah won't even try it but everyone else will, and everyone else will enjoy it! But I'll let you know for sure!

Beef Meatballs with Picante Glaze

1 lb. ground beef (although I'd bet it's good with chicken or turkey, too)
1/4 c dry bread crumbs
1 tsp minced garlic
1/8 c finely chopped onion
1/3 tsp fennel
1 egg, beaten
16 oz. Picante sauce
1/3 c grape jelly

Heat oven to 375. Line a rimmed baking sheet with foil. Mix beef, bread crumbs, garlic, onion, fennel, egg, and 1/4 c picante sauce in a large bowl. Shape mixture into 40 1-inch meatballs & place meatballs on baking sheet. Bake 15 min. or until cooked through, turning once halfway through. Heat remaining picante sauce & grape jelly in a skillet over med-high heat to a boil. Reduce heat to low. Cook 15 min. or until mixture is reduced to 1 cup. Add meatballs to skillet & cook until hot, stirring occasionally. Serve over rice or on toothpicks.