Description
Grape Jelly Meatball Recipe features tender homemade meatballs simmered in a delectably sticky, sweet, and tangy sauce made with grape jelly, barbecue sauce, red wine vinegar, soy sauce, and buffalo wings sauce. Perfect as an appetizer or a main dish over mashed potatoes and veggies, these juicy meatballs are a crowd-pleaser that can be prepared on the stovetop or in a crockpot, made ahead, or frozen for convenience.
Ingredients
Scale
Meatballs
- 2 pounds lean ground beef (see notes for turkey)
- 2 eggs
- 24 Ritz or Saltine crackers, crushed (or 1 cup panko breadcrumbs)
- 1/3 cup dried minced onion
- 1/2 cup milk
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ginger powder
- 1 teaspoon chili powder
- 1/4 teaspoon pepper
Sauce
- 1 cup grape jelly
- 3/4 cup barbecue sauce (Sweet Baby Ray's recommended)
- 2 tablespoons red wine vinegar
- 2 tablespoons low sodium soy sauce
- 1-2 tablespoons Franks Buffalo Hot Wings Sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ginger powder
- 1/4 teaspoon garlic powder
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine lean ground beef, eggs, crushed crackers (or panko), dried minced onion, milk, salt, garlic powder, onion powder, ginger powder, chili powder, and pepper. Mix gently but thoroughly until all ingredients are evenly incorporated without overworking the meat.
- Form Meatballs: Shape the mixture into approximately 40 small, uniform meatballs to ensure even cooking.
- Cook Meatballs: Heat a large skillet over medium heat and add the meatballs in batches. Cook the meatballs by browning them on all sides until cooked through, about 8-10 minutes. Alternatively, place the raw meatballs directly into a slow cooker for a hands-off method.
- Prepare the Sauce: In a separate bowl, whisk together grape jelly, barbecue sauce, red wine vinegar, low sodium soy sauce, Franks Buffalo Hot Wings Sauce, cornstarch, salt, ginger powder, and garlic powder until smooth and well combined.
- Combine Meatballs and Sauce: Transfer cooked or raw meatballs to the slow cooker or a large saucepan. Pour the prepared sauce over the meatballs and stir gently to coat evenly.
- Simmer Meatballs in Sauce: If using a stove, simmer the meatballs in the sauce over low heat for about 1 hour 30 minutes, stirring occasionally to prevent sticking and allow flavors to meld. If using a slow cooker, cook on low for 2 hours.
- Serve: Once the meatballs are tender and the sauce is thickened and sticky, serve hot over mashed potatoes, rice, or alongside steamed vegetables as a delicious meal or appetizer.
Notes
- For a leaner option, substitute ground turkey for ground beef in the meatball mixture.
- You can use frozen meatballs to save prep time; just warm them thoroughly in the sauce.
- The sauce can be made on the stovetop or using a crockpot depending on your preference and available time.
- Meatballs can be made ahead of time and refrigerated or frozen for easy reheating later.
- Adjust the amount of Franks Buffalo Hot Wings Sauce according to your preferred spice level.
- This recipe makes approximately 40 meatballs, perfect for serving a crowd or as party appetizers.
Nutrition
- Serving Size: 1 meatball
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 50 mg
