Grape Jelly Meatballs

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 probably the most well-known, but you may find store brands.

What You’ll Like About This Recipe

• Tender, flavorful meatballs. A simple mixture of beef, pork, breadcrumbs, and seasonings bakes up juicy and well-seasoned, so every bite is tasty even before you add the sauce.
• Classic sweet-and-tangy sauce. Grape jelly and chili sauce melt together into a glossy coating that’s fruity, tangy, and just savory enough, with that nostalgic flavor everyone recognizes.
• Party-friendly and easy to serve. The meatballs can be kept warm in a slow cooker, chafing dish, or on a warming tray, making them ideal for buffets and open-house style gatherings.
• Versatile serving options. Serve as appetizers with toothpicks, as a main dish with rice or noodles, or turn them into fun little meatball subs or slider-style sandwiches.

Ingredient Notes

• Egg and milk – These ingredients help bind the meatball mixture and keep the texture moist and tender. Let the breadcrumb mixture soak briefly so it can fully hydrate before adding the meat.
• Breadcrumbs – Fine dry breadcrumbs absorb some of the liquid in the meat mixture, helping the meatballs hold their shape while staying juicy. Plain breadcrumbs work best so you can control the seasoning.
• Garlic – Fresh minced garlic adds savory depth and a little bite to the meatballs themselves, balancing the sweetness of the final sauce.
• Parsley – Finely chopped parsley brings freshness and a pop of color to the meat mixture. Dried parsley can be used in a pinch, but fresh gives better flavor.
• Italian herb blend – A dried Italian seasoning blend adds a mix of herbs in one spoonful—typically basil, oregano, thyme, and rosemary—making the meatballs more aromatic and flavorful.
• Ground beef and pork – The combination of beef and pork gives the meatballs a richer flavor and better texture than using just one meat. Pork adds fat and tenderness, while beef provides structure.
• Chili sauce – Bottled chili sauce (the tomato-based condiment, not Asian chili sauce) forms the savory base of the sauce with gentle sweetness and tang. It keeps the jelly from tasting too sugary.
• Grape jelly – Melts into the chili sauce to create that classic, glossy sweet-and-sour coating. A standard concord grape jelly works perfectly here and gives the sauce its signature flavor.

Steps to Make Grape Jelly Meatballs

1. Prepare the baking pan by lining it with foil, placing a rack inside, and preheating the oven.
2. Whisk the egg and milk together in a large mixing bowl, then stir in the breadcrumbs and let the mixture stand briefly so it can thicken.
3. Add the garlic, parsley, Italian seasoning, ground beef, ground pork, and seasonings to the breadcrumb mixture, and mix gently with your hands until everything is evenly combined.
4. Shape the mixture into small, uniform meatballs and arrange them on the rack in a single layer, leaving a little space between each one.
5. Bake the meatballs until they are nicely browned on the outside and cooked through in the center.
6. While the meatballs bake, combine the chili sauce and grape jelly in a Dutch oven or large saucepan and warm the mixture over medium heat, whisking until smooth and beginning to simmer.
7. Transfer the baked meatballs to the pan of sauce, turning them gently so they are well coated, and let them heat through together so the flavors meld.
8. Move the sauced meatballs to a slow cooker, chafing dish, or warming tray set on a low setting to keep them warm for serving.

Pro Tips

• Mix the meat gently to avoid compacting it; overworking the mixture can make the meatballs dense instead of tender.
• Keep the meatballs a similar size so they cook evenly. A small cookie scoop or tablespoon measure can help you portion them consistently.
• Test one meatball from the first batch for seasoning if you like; you can pan-fry a small patty of the mixture to check salt and herbs before shaping the rest.
• Warm the grape jelly and chili sauce slowly, whisking until completely smooth. A gentle simmer is enough—you don’t need a vigorous boil for the sauce to thicken.
• Hold the meatballs on the warm or low setting if using a slow cooker; higher heat can cause the sauce to scorch or the meatballs to overcook and toughen over time.

Recipe Variations

• Make them spicier. Use a spicy chili sauce or stir in a bit of hot sauce, crushed red pepper, or a spoonful of jalapeño jelly to give the classic sauce more heat.
• Use frozen meatballs. For an ultra-quick version, substitute fully cooked frozen meatballs for the homemade ones. Add them directly to the warmed sauce and simmer until heated through and tender.
• All-beef meatballs. Use only ground beef if you prefer, choosing meat with enough fat to stay moist. The texture will be slightly firmer, but still flavorful.
• Cocktail hot dogs variation. Swap the meatballs for small smoked sausages or cocktail franks, simmering them in the same grape jelly and chili sauce mixture for a different party favorite.
• Slow cooker from start. Place raw, shaped meatballs in the slow cooker, pour the sauce over, and cook until they’re fully cooked and tender. Browning adds flavor, but this method is handy when you want to avoid using the oven.

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 ham and cheese sliders, hot honey wings, or stuffed mushrooms.

How to Store

• Refrigerate – Let the meatballs and sauce cool to room temperature, then transfer them to an airtight container. Refrigerate for up to 3 to 4 days. The sauce will thicken as it chills but loosens again when warmed.
• Freeze – For longer storage, place cooled meatballs and sauce in freezer-safe containers or bags, leaving a little room for expansion. Freeze for up to 2 to 3 months. You can also freeze the baked meatballs without sauce and add them to freshly made sauce later.
• Reheat – Warm the meatballs gently in a saucepan over low to medium heat, adding a splash of water if the sauce seems too thick. Stir occasionally until heated through. You can also reheat them in a slow cooker on low until hot and bubbly.

Grape Jelly Meatballs

Diana Rattray

Add grape jelly meatballs to your next party or gathering menu. They’re sweet, tangy, and full of flavor!

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Servings 18 servings

Calories 205

Print Recipe Pin Recipe

Course Appetizers, Meatballs

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Ingredients

  

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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

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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.

Nutrition

Calories: 205kcalCarbohydrates: 16gProtein: 9gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 47mgSodium: 416mgPotassium: 154mgFiber: 0.1gSugar: 13gVitamin A: 40IUVitamin C: 1mgCalcium: 19mgIron: 1mg

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.

Keyword baked meatballs, grape jelly meatballs

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