Baked Grape Jelly Meatballs with Sweet Chili Sauce
Juicy baked beef meatballs tossed in a sweet and tangy grape jam and chili sauce glaze.
Equipment
- Rimmed Baking Sheet
- Parchment paper
- Medium saucepan
- Large mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 15 oz grape jam
- 15 oz sweet red chili sauce
- 1 tbsp Worcestershire sauce for the sauce
- 2 tsp white vinegar
- 2 lb ground chuck
- ½ cup plain breadcrumbs
- ¼ cup milk
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp garlic powder granulated garlic
- ¼ tsp crushed red pepper flakes
- 1 tsp Worcestershire sauce for the meatballs
- 2 large eggs lightly beaten
Instructions
Cooking
- Warm the sauce. Stir the grape jam, chili sauce, 1 tablespoon Worcestershire, and vinegar in a saucepan over medium heat until warm and smooth. Set aside.
- Heat the oven. Heat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Mix the meatballs. Combine the beef, breadcrumbs, milk, salt, pepper, garlic powder, red pepper flakes, 1 teaspoon Worcestershire, and eggs just until blended.
- Roll. Shape the mixture into 1 inch meatballs and arrange them on the sheet.
- Bake. Bake 20 to 25 minutes until golden and 160 degrees F inside.
- Glaze. Toss the hot meatballs in the warm sauce and serve.
Notes
Substitutions: Use grape jelly in place of jam, or barbecue sauce in place of the sweet red chili sauce.
Tips: Mix gently, portion evenly, and check that the meatballs reach 160 degrees F.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months. Reheat to 165 degrees F.