Description
This Grape Jelly Meatball recipe features tender, juicy meatballs coated in a sticky, sweet, and tangy sauce made with grape jelly, barbecue sauce, red wine vinegar, soy sauce, and buffalo wings sauce. Perfect for entertaining or as a comforting dinner, these meatballs can be cooked on the stovetop or in a crockpot and are guaranteed to be a hit.
Ingredients
Scale
Meatballs
- 2 pounds lean ground beef (see notes for turkey)
- 2 eggs
- 24 Ritz or Saltine crackers, crushed (or 1 cup panko breadcrumbs)
- 1/3 cup dried minced onion
- 1/2 cup milk
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ginger powder
- 1 tsp chili powder
- 1/4 teaspoon pepper
Sauce
- 1 cup grape jelly
- 3/4 cup barbecue sauce (I use Sweet Baby Rays)
- 2 tablespoons red wine vinegar
- 2 tablespoons low sodium soy sauce
- 1-2 tablespoons Franks Buffalo Hot WINGS Sauce
- 1 teaspoon cornstarch
- 1/4 tsp salt
- 1/4 tsp ginger powder
- 1/4 tsp garlic powder
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, eggs, crushed crackers (or panko), dried minced onion, milk, salt, garlic powder, onion powder, ginger powder, chili powder, and pepper. Mix until all ingredients are well incorporated but do not overmix to keep meatballs tender.
- Shape the Meatballs: Using your hands or a small scoop, form the mixture into approximately 40 evenly sized meatballs. Place them on a baking sheet or plate ready for cooking.
- Cook the Meatballs: In a large skillet over medium heat on the stovetop, cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through, approximately 15-20 minutes. Alternatively, you may brown them lightly and then transfer to a crockpot for the next step.
- Prepare the Sauce: In a separate bowl, whisk together grape jelly, barbecue sauce, red wine vinegar, soy sauce, buffalo hot wings sauce, cornstarch, salt, ginger powder, and garlic powder until smooth and well combined.
- Combine Meatballs and Sauce: Add the cooked meatballs to the skillet or crockpot, pour the sauce over them, and gently stir to coat all meatballs evenly.
- Simmer to Finish Cooking: Reduce heat to low and simmer the meatballs in the sauce for about 100 minutes on the stovetop, stirring occasionally to prevent sticking and allow flavors to meld. If using a crockpot, cook on low for 2 hours. This slow cooking makes meatballs juicy and the sauce sticky and flavorful.
- Serve: Once done, serve the grape jelly meatballs hot over mashed potatoes, rice, or with your favorite vegetables. Perfect as an appetizer or main dish.
Notes
- This recipe can be made with lean ground turkey instead of beef for a lighter option.
- You can substitute crushed Ritz crackers with panko or Saltine crackers as preferred.
- The sauce can be cooked on the stovetop or in a crockpot for convenience and deeper flavor development.
- Meatballs can be made ahead and frozen; thaw before cooking and assembling with the sauce.
- For a milder flavor, reduce or omit the buffalo wings sauce.
- Serve over mashed potatoes, rice, or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 meatball
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 40 mg
