Ah, Grape Jelly Meatballs—a sweet-and-savory party classic! Here’s a full recipe, including a simple sauce that combines grape jelly and chili sauce to make the meatballs irresistible.
Grape Jelly Meatballs Recipe
Ingredients
For the Meatballs (makes ~24):
- 1 lb (450 g) ground beef (or half beef, half pork)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the Sauce:
- 1 cup grape jelly
- ½ cup chili sauce (like Heinz or any tomato-based chili sauce)
- 1 tbsp soy sauce (optional, adds depth)
- 1 tsp Worcestershire sauce (optional)
Instructions
1. Make the Meatballs
- Preheat oven to 375°F (190°C).
- In a large bowl, combine ground meat, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined.
- Form the mixture into 1-inch meatballs and place on a baking sheet lined with parchment paper.
- Bake for 15–20 minutes, until cooked through.
2. Prepare the Sauce
- In a medium saucepan, combine grape jelly and chili sauce over medium heat.
- Stir until the jelly melts and the sauce is smooth.
- Add soy sauce and Worcestershire sauce if using, and simmer for 2–3 minutes.
3. Combine Meatballs and Sauce
- Add the baked meatballs to the sauce and gently stir until fully coated.
- Simmer for another 5–10 minutes on low heat so the flavors meld together.
4. Serve
- Serve hot as an appetizer with toothpicks, or over rice or mashed potatoes for a full meal.
- Optional garnish: chopped parsley or green onions.
Tips for Success
- Make ahead: Meatballs can be baked a day in advance and reheated in the sauce.
- Flavor boost: Add a pinch of crushed red pepper for a slightly spicy kick.
- Slow cooker version: Combine cooked meatballs and sauce in a slow cooker on low for 2 hours for extra tender meatballs.
If you want, I can also create a nutrition table with calories, protein, carbs, and fat per meatball, so you know exactly what you’re enjoying.
Do you want me to do that?