Meatballs with Grape Jelly and Chili Sauce
A cozy and quick family meal featuring tender meatballs enveloped in a sticky, sweet, and spicy sauce made from grape jelly and chili sauce.
Ingredients
Meatballs
- 1 pound ground beef (85/15) Swap for ground turkey for a healthy option.
- 1/2 cup breadcrumbs Use panko for extra lightness.
- 1/4 cup finely chopped onion Fresh onion adds depth.
- 1 large egg Flax egg works for an egg-free alternative.
- 1 clove garlic, minced Fresh garlic for depth; garlic powder can be used in a pinch.
- to taste Salt and black pepper Don’t underseason the meat.
Sauce
- 2 cups grape jelly The star for sweetness; use seedless for a smooth sauce.
- 1 cup chili sauce Classic bottle-style chili sauce gives the tangy heat.
- 1 tablespoon Worcestershire sauce Adds savory umami (optional).
- 1 teaspoon apple cider vinegar Brightens the sauce.
Cooking
- 1 tablespoon olive oil For pan searing if you brown the meatballs first.
- to taste Fresh parsley, chopped For finishing; adds a burst of color and freshness.
Instructions
Preparation
- In a large bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, egg, salt, and pepper. Mix gently until just combined.
- Shape the mixture into 1-inch meatballs (about 20–24) for bite-sized appetizers, or larger for a main dish.
Cooking
- Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 4 minutes per batch.
- In a medium saucepan, whisk together grape jelly, chili sauce, Worcestershire sauce, and apple cider vinegar. Simmer until the sauce thins and becomes glossy.
- Add the browned meatballs to the sauce, cover, and let simmer on low for 8–10 minutes.
- Taste and adjust seasoning.
- Serve sprinkled with chopped parsley.
Notes
Make it lighter with ground turkey, add texture with bell pepper or carrot, or spice it up with hot sauce or red pepper flakes. Great over rice, in sliders, or as a salad topping.