Grape Jelly Meatballs
A sweet and savory dish that combines grape jelly and savory meatballs. Perfect for parties and gatherings.
Ingredients
For the Sauce
- 15 ounces grape jam
- 15 ounces Sweet Red Chili Sauce
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons white vinegar
For the Meatballs
- 2 pounds ground chuck
- ½ cup breadcrumbs
- ¼ cup milk
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder (granulated garlic)
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon Worcestershire Sauce
- 2 large eggs (lightly beaten)
Instructions
Preparing the Sauce
- In a medium saucepan, combine grape jam, sweet red chili sauce, 1 tablespoon of Worcestershire sauce, and white vinegar.
- Stir well and heat over medium heat until the mixture is warm. Set aside.
Making the Meatballs
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the ground chuck, breadcrumbs, milk, kosher salt, black pepper, garlic powder, crushed red pepper flakes, 1 teaspoon of Worcestershire sauce, and eggs.
- Form the mixture into small meatballs, about 1 inch in size.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.
- Once the meatballs are done, toss them in the warm grape jelly sauce and serve.
Notes
Serve hot, garnished with fresh parsley if desired. They can be plated as an appetizer or served over rice for a main dish. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. Reheat in the oven or microwave.