Grape jelly meatballs are always a hit at parties and gatherings. The unusual combination or grape jelly and chili sauce makes a flavorful sweet and tangy sauce for the meatballs. I like homemade meatballs for their texture and flavor, but you can use frozen meatballs if there’s a brand you like.
What is chili sauce?
The chili sauce we use in this recipe is a condiment found near the ketchup in the supermarket. Heinz is the leading chili sauce, but you may find store brands.
Recipe Variations
Barbecue Sauce: Replace the chili sauce with your favorite barbecue sauce for smoky flavor.
Spicy: Add some heat with crushed red pepper flakes, jalapeño peppers, or hot sauce.
Garlicky: Sauté 2 teaspoons of minced garlic in the Dutch oven in 2 teaspoons of oil. Add the grape jelly and chili sauce; stir and bring to a simmer as directed.
Cranberry Sauce: Replace the grape jelly with whole berry cranberry sauce or cranberry relish.
PrintGrape Jelly Meatballs
Add grape jelly meatballs to your next party or gathering menu. They’re sweet, tangy, and full of flavor!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 18 servings 1x
- Category: Appetizers, Meatballs
- Cuisine: American
Ingredients
For the Meatballs
- 1 large egg
- 1/4 cup milk
- 1/3 cup fine dry breadcrumbs
- 3 cloves garlic, minced
- 1 tablespoon finely chopped parsley
- 1 teaspoon Italian herb blend
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds 85% ground beef
- 1/2 pound ground pork
For the Sauce
- 1 12-ounce bottle chili sauce
- 1 10-ounce jar grape jelly
Instructions
Prepare and Bake the Meatballs
- Heat the oven to 350 F and line a large baking or roasting pan with foil. Place a cooling rack in the pan and set it aside.
- In a large bowl, whisk the egg with the milk. Add the breadcrumbs and stir; let stand for a few minutes.
- Add the garlic, parsley, Italian seasoning, salt, pepper, ground beef, and ground pork to the breadcrumb mixture and mix with your hands until the ingredients are thoroughly combined.
- Shape the meat mixture into 1-inch meatballs and arrange them on the rack.
- Bake the meatballs for 35 to 40 minutes, until thoroughly cooked and nicely browned. The USDA minimum safe temperature for ground meat is 160 F, and for ground poultry, it’s 165 F.
Prepare the Sauce
- For the sauce, simply combine the chili sauce and grape jelly in a Dutch oven or large saucepan and whisk to blend. Place the pan over medium heat and bring to a simmer. Add the baked meatballs and heat through.
- Transfer the meatballs to a slow cooker or chafing dish set on warm or low, or use a warming tray to keep the meatballs warm.
- Provide toothpicks, small plates or bowls, and napkins for serving. Or serve as a main dish with rice.
Notes
If using frozen meatballs, simmer them in the sauce for 30 minutes or until thoroughly heated.