Description
Simple Grape Jelly Meatballs are a delicious and easy-to-make appetizer or main dish featuring tender meatballs coated in a sweet and tangy grape jelly and barbecue sauce glaze. Perfect for parties or family dinners, these baked meatballs combine savory and sweet flavors for a crowd-pleasing treat.
Ingredients
Scale
Meatball Mixture
- 1 pound Ground Meat (beef or chicken)
- 1/2 cup Breadcrumbs
- 1 large Egg, beaten
- 1/2 medium Onion, chopped
- 1-2 cloves Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Sauce
- 1 cup Grape Jelly
- 1 cup Barbecue Sauce
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatballs evenly.
- Mix Ingredients: In a large mixing bowl, combine ground meat, breadcrumbs, beaten egg, chopped onion, minced garlic, salt, and pepper. Mix gently until just combined to avoid overworking the meat.
- Form Meatballs: Shape the mixture into small meatballs, about 1 tablespoon each. Place them on a baking sheet lined with parchment paper for easy cleanup.
- Prepare the Sauce: In a separate bowl, stir together grape jelly and barbecue sauce until smooth and well blended to create a sweet and tangy glaze.
- Coat Meatballs: Drizzle the sauce evenly over the meatballs, making sure each one is thoroughly coated for maximum flavor.
- Bake Meatballs: Place the baking sheet in the oven and bake for 25-30 minutes until the meatballs are browned and cooked through, reaching an internal temperature of 165°F (74°C).
- Glaze Midway: About halfway through baking, brush the meatballs with additional sauce to build a glossy, flavorful coating.
- Serve: Remove from oven and serve hot, optionally garnished with fresh parsley to add a pop of color and freshness.
Notes
- Use a meat thermometer to ensure the meatballs reach 165°F for safe consumption.
- Ground beef can be substituted with ground chicken or turkey for a leaner option.
- For a gluten-free version, replace breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make this dish spicier, add a pinch of cayenne pepper or hot sauce to the sauce mixture.
