Spicy BBQ Grape Jelly Meatballs
Homemade beef meatballs baked until firm, then simmered in a glossy grape jelly, BBQ, and sriracha glaze. A crowd-pleasing party appetizer.
Ingredients
Main Ingredients
- 1 pound ground beef (85% lean)
- ½ cup plain dry breadcrumbs
- 1 large egg
- 2 tablespoons milk
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup grape jelly Can be swapped for apricot, cranberry, or pepper jelly.
- 1 cup barbecue sauce
- 2 tablespoons sriracha or hot sauce Adjust to taste.
- 1 tablespoon apple cider vinegar Optional, for tang.
Instructions
Cooking
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment.
- Combine the beef, breadcrumbs, egg, milk, salt, pepper, garlic powder, and onion powder and mix gently until just combined.
- Roll into 1-inch meatballs (about 30 to 32) and place on the baking sheet.
- Bake 15 to 18 minutes until browned and cooked through (160°F). Drain excess fat.
- In a large saucepan over medium heat, whisk the jelly, barbecue sauce, sriracha, and vinegar until smooth, about 3 minutes.
- Add the meatballs and stir to coat. Simmer over medium-low heat 15 to 20 minutes until glossy (or slow cook on LOW for 2 to 3 hours). Serve warm.
Notes
Makes about 30 to 32 meatballs. Refrigerate leftovers within 2 hours for up to 3 to 4 days, or freeze up to 3 months. Nutrition is an estimate for about 4 meatballs.