Grape Jelly Meatballs
Looking for a delicious appetizer for your next gathering? Try grape jelly meatballs! They’re sweet, tangy, and full of flavor!
Grape jelly meatballs are always a hit at parties and gatherings. The unusual combination of grape jelly and chili sauce makes a flavorful, sweet, and tangy sauce for the meatballs.
Homemade meatballs add extra flavor and texture, but store-bought frozen meatballs work just fine if you’re in a hurry. Whether you serve them as an appetizer with toothpicks or make it a main dish with rice or mashed potatoes, these meatballs are always a hit.
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.
Why You’ll Love It
Always a hit. Guests love the balance of sweet and tangy flavors—it’s an instant crowd-pleaser.
Easy to make. Just a few pantry ingredients and minimal prep if you use frozen meatballs.
Great for gatherings. Perfect for slow cookers, chafing dishes, or warming trays at parties.
Freezer-friendly. Make the meatballs ahead and freeze for easy prep later.
Ingredient Notes
- Egg and milk: Help bind the meatballs and keep them tender.
- Breadcrumbs: Fine dry breadcrumbs are ideal for structure.
- Garlic and parsley: Add flavor and freshness to the meatball mix.
- Italian herb blend: Gives a subtle boost of seasoning.
- Ground beef and pork: A mix adds both flavor and richness.
- Chili sauce: Found near the ketchup—Heinz is a common brand.
- Grape jelly: Adds sweetness and a glossy finish to the sauce.
Steps to Make Grape Jelly Meatballs
- Heat the oven to 350°F. Line a baking pan with foil and place a rack inside.
- In a large bowl, whisk the egg and milk. Stir in the breadcrumbs and let stand briefly.
- Add garlic, parsley, seasoning, beef, and pork. Mix gently until well combined.
- Shape the mixture into 1-inch meatballs and place on the prepared rack.
- Bake for 35 to 40 minutes, until cooked through and browned.
- In a large saucepan or Dutch oven, whisk together the chili sauce and grape jelly.
- Place over medium heat and bring to a simmer.
- Add the meatballs and stir to coat. Heat through.
- Transfer to a slow cooker or warming dish to serve.
Tips
- Use frozen meatballs. If you’re short on time, use frozen fully-cooked meatballs—just simmer until heated through.
- Double the batch. Great for larger gatherings and game day spreads.
- Simmer gently. Avoid boiling the sauce; a gentle simmer helps keep it smooth and glossy.
- Make ahead. Both sauce and meatballs can be made a day ahead and reheated in a slow cooker.
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.
Serving Suggestions
- Serve as an appetizer with toothpicks at parties or gatherings.
- Add to a slow cooker and keep on warm during game day or potlucks.
- Pair with rice or mashed potatoes to make it a main dish.
- Include on a buffet table with sliders, wings, or stuffed mushrooms.
How to Store
Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days.
Freeze: Let meatballs and sauce cool completely, then freeze in portions for up to 2 months.
To Reheat: Warm gently on the stovetop or in a slow cooker until heated through, stirring occasionally.
Grape Jelly Meatballs
Ingredients
For the Meatballs
- 1 large egg
- 1/4 cup milk
- 1/3 cup breadcrumbs, fine dry
- 3 cloves garlic, minced
- 1 tablespoon parsley, finely chopped
- 1 teaspoon Italian herb blend
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds ground beef
- 1/2 pound ground pork
For the Sauce
- 1 12-ounce bottle chili sauce
- 1 10-ounce bottle ( 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
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
