1 c. water
1/4 c. uncooked bulgur
1 lb. ground beef
1/4 c. finely chopped yellow onion
2 tsp. chopped fresh thyme
2 tsp. Worcestershire sauce
1 tsp. kosher salt
1/4 tsp. black pepper
2 garlic cloves, minced
1 large egg
1 tsp. plus 1 tsp. olive oil
5 tbsp. organic grape jelly
2 tbsp. fresh orange juice
1 tsp. unsalted tomato paste
1/4 tsp. ground red pepper
Combine water and bulgur in a small bowl. Let stand 30 minutes; drain.
Combine bulgur, beef, and next 8 ingredients (through olive oil) in a large bowl; gently mix with hands until thoroughly combined.
Cover and chill 45 minutes.
Shape into 39 (1-inch) meatballs.
Preheat oven to 425°F.
Arrange meatballs in an even layer in a 13- x 9-inch baking dish coated with cooking spray.
Bake in preheated oven until lightly browned and cooked through, about 15 minutes.
Meanwhile, bring grape jelly and the remaining ingredients to a simmer in a small saucepan over medium heat, and simmer for 5 minutes.
Remove from heat, and let stand 5 minutes.
Place meatballs in a large bowl.
Add the jelly mixture; toss gently to coat.