Introduction
Grape Jelly Meatballs are a classic appetizer, perfect for parties, potlucks, or game-day gatherings. These tender meatballs, coated in a sweet-tangy grape jelly and chili sauce glaze, deliver a nostalgic, crowd-pleasing flavor with a perfect balance of savory and sweet. Presented on a white ceramic platter, optionally garnished with chopped parsley or green onions, this Grape Jelly Meatballs recipe offers a vibrant, appetizing aesthetic that elevates any spread. This recipe provides a simple homemade version with minimal ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings comfort and fun to any occasion.
Ingredients
For the Meatballs:
- 1 lb ground beef (80/20 for best flavor)
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the Grape Jelly Sauce:
- 1 cup grape jelly
- 1 cup chili sauce (e.g., Heinz)
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard (optional, for depth)
Serving:
- Optional: Chopped fresh parsley or green onions
- Suggested Accompaniments: Toothpicks, dinner rolls, coleslaw
- Suggested Pairings: Iced tea, sparkling cider
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Large mixing bowl, baking sheet, saucepan, whisk, measuring cups/spoons, toothpicks
Step-by-Step Process
- Preheat Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Make Meatballs: In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, onion, salt, black pepper, and garlic powder. Mix gently until just combined. Form into 1-inch meatballs (about 32 meatballs) and place on the prepared baking sheet.
- Bake Meatballs: Bake for 15–18 minutes, or until cooked through (internal temperature 160°F/71°C). Remove from oven and set aside.
- Prepare Sauce: In a saucepan over medium heat, whisk together grape jelly, chili sauce, Worcestershire sauce, and Dijon mustard (if using) until smooth. Cook for 5–7 minutes, stirring occasionally, until slightly thickened.
- Taste and Adjust: Taste the sauce and adjust with a touch more grape jelly for sweetness, chili sauce for tanginess, or Worcestershire for umami to ensure a balanced flavor.
- Combine: Add baked meatballs to the saucepan and gently toss to coat evenly. Simmer for 5 minutes to meld flavors.
- Serve: Transfer meatballs to a white ceramic platter. Optionally garnish with chopped parsley or green onions. Serve with toothpicks, dinner rolls, coleslaw, iced tea, or sparkling cider.
Tips for Better Grape Jelly Meatballs
- Use 80/20 ground beef for juicy meatballs; leaner beef may dry out.
- Taste the sauce before combining with meatballs to balance sweet, tangy, and savory flavors; adjust sparingly.
- Form meatballs uniformly (1-inch size) for even cooking and easy serving.
- Bake meatballs instead of frying to reduce mess and ensure consistent results.
- Present on a white ceramic platter to highlight the glossy sauce and vibrant garnish.
- Make ahead: Prepare meatballs and sauce separately up to 1 day in advance; store in the fridge, reheat sauce, and combine before serving.
- Use a cookie scoop for evenly sized meatballs.
- Enhance aesthetic: Garnish with parsley or green onions for a fresh, colorful pop.
Variations and Customization
- Gluten-Free Grape Jelly Meatballs: Use gluten-free breadcrumbs and ensure chili sauce and Worcestershire sauce are gluten-free certified.
- Low-Sodium Grape Jelly Meatballs: Use low-sodium chili sauce and reduce salt to 1/2 tsp in meatballs.
- Spicy Grape Jelly Meatballs: Add 1 tsp sriracha or 1/4 tsp red pepper flakes to the sauce.
- Turkey Meatballs: Replace ground beef with ground turkey for a lighter option.
- Vegetarian Grape Jelly Meatballs: Use a plant-based meat substitute for meatballs and vegetarian Worcestershire sauce.
- BBQ Grape Jelly Meatballs: Replace chili sauce with barbecue sauce for a smokier flavor.
- Cranberry Grape Jelly Meatballs: Substitute half the grape jelly with cranberry sauce for a tart twist.
- Slow Cooker Grape Jelly Meatballs: After baking, combine meatballs and sauce in a slow cooker on low for 2–3 hours.
Storage and Serving Tips
- Store leftover meatballs in sauce in an airtight container in the fridge for up to 3 days; reheat gently in a saucepan or microwave.
- Freeze cooked meatballs in sauce in a freezer-safe container for up to 2 months; thaw in the fridge before reheating.
- Serve warm for the best flavor and texture, using toothpicks for easy grabbing.
- Use as an appetizer, party snack, or main dish with sides like rice or mashed potatoes.
- Pair with iced tea or sparkling cider to complement the sweet-tangy flavors.
- Present on a white ceramic platter with garnishes for a vibrant, inviting charm.
Nutritional Information
Based on 8 servings (4 meatballs each):
- Calories: 320 kcal
- Total Fat: 14g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 65mg
- Sodium: 750mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 14g
- Vitamin A: 4% Daily Value
- Vitamin C: 6% Daily Value
- Calcium: 4% Daily Value
- Iron: 10% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sodium options reduce sodium). Moderate in calories; serve with light sides for balance.
Conclusion
This Grape Jelly Meatballs recipe delivers a sweet, tangy appetizer perfect for parties or game-day gatherings, transforming simple ingredients into a nostalgic favorite. Its easy preparation and vibrant presentation make it a go-to. The tender meatballs and glossy sauce delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing appeal.
Grape Jelly Meatballs Recipe: Sweet and Tangy
Classic Grape Jelly Meatballs have with sweet, tangy flavor.
Ingredients
- Meatballs:
- 1 lb ground beef 80/20
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup milk
- ¼ cup finely chopped onion
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- Grape Jelly Sauce:
- 1 cup grape jelly
- 1 cup chili sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard optional
- Optional: Chopped parsley green onions
- Suggested Pairings: Iced tea sparkling cider
Instructions
- Preheat oven to 375°F; line baking sheet with parchment.
- Mix beef, breadcrumbs, egg, milk, onion, salt, pepper, and garlic powder; form 1-inch meatballs.
- Bake meatballs 15–18 minutes until 160°F.
- Whisk grape jelly, chili sauce, Worcestershire, and mustard in a saucepan; cook 5–7 minutes.
- Taste and adjust the sauce.
- Toss meatballs in sauce; simmer 5 minutes. Serve on a white ceramic platter with parsley or rolls.
Notes
- Use 80/20 beef for juiciness.
- Store in the fridge for 3 days or freeze for 2 months.
- Try a spicy or vegetarian variation.
- Pair with coleslaw.
