meatball recipes with grape jelly
These Meatballs with Grape Jelly are a savory-sweet dish that's perfect for gatherings or as a unique appetizer. The combination of meatballs coated in a tangy grape jelly sauce creates a delightful blend of flavors. This recipe is simple to make and will impress your guests!
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 aluminum foil optional
- 1 large skillet
- 1 saucepan
Ingredients
- 1 pound ground beef
- ½ pound ground pork
- 1 cup bread crumbs
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup grape jelly
- ½ cup BBQ sauce
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil for easier cleanup if desired.
- In a large mixing bowl, combine ground beef, ground pork, bread crumbs, Parmesan cheese, parsley, chopped onion, minced garlic, egg, salt, and black pepper. Mix until all ingredients are well incorporated.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
- Bake the meatballs in the preheated oven for about 25-30 minutes or until fully cooked and browned on the outside, reaching an internal temperature of 160°F (70°C).
- While the meatballs are baking, prepare the sauce. In a saucepan over medium heat, combine grape jelly and BBQ sauce. Stir until the jelly melts and the ingredients are well mixed. Bring to a simmer.
- Once the meatballs are done baking, transfer them to a skillet over medium heat. Pour the grape jelly sauce over the meatballs and toss to coat.
- Cook for an additional 5-10 minutes on low heat, allowing the meatballs to absorb some of the sauce flavors before serving.
Notes
Serve these meatballs with toothpicks if they are being used as appetizers.
You can substitute ground beef with turkey for a lighter version.
Leftover meatballs can be stored in the refrigerator for up to 3 days. Reheat gently before serving.