Name: Grape Jelly Meatballs Recipe
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Cuisine: American
Ingredients: 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; 1 cup grape jelly; 3/4 cup barbecue sauce (Sweet Baby Ray's recommended); 2 tablespoons red wine vinegar; 2 tablespoons low sodium soy sauce; 1-2 tablespoons Frank's Buffalo Hot Wings Sauce; 1 teaspoon cornstarch; 1/4 teaspoon salt; 1/4 teaspoon ginger powder; 1/4 teaspoon garlic powder

There’s something incredibly comforting and irresistibly delicious about this Grape Jelly Meatballs Recipe. The blend of sweet grape jelly with smoky barbecue sauce creates a sticky, tangy glaze that’s perfect for gatherings or cozy dinners. Trust me, once you try these juicy meatballs, they’ll become your go-to crowd-pleaser!

A close-up image shows a bowl filled with many shiny, glazed meatballs stacked in layers, each meatball round and textured with small bits visible inside. The glaze is thick and reddish-brown, making the meatballs look sticky and shiny. A woman's hand is holding a toothpick, gently touching one meatball near the top center of the pile. The meatballs are in a white bowl with brown specks around the rim, and the bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grape Jelly Meatballs Recipe
Top Tip
How to Serve Grape Jelly Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grape Jelly Meatballs Recipe

Why You'll Love This Recipe

This recipe nails the balance between sweet and savory in a way that’s both simple and downright addictive. I love how it brings together a handful of everyday ingredients for a dish that feels special without a lot of fuss.

Flavor Explosion: The combination of grape jelly and barbecue sauce gives these meatballs a rich, tangy-sweet glaze that sings on your palate.
Versatility: Whether you bake them, cook on the stovetop, or toss in the crockpot, they turn out perfectly tender every time.
Family Favorite: These meatballs disappear fast at any party or dinner table – the kids and adults both can’t get enough!
Make Ahead & Freeze Friendly: Preparing in advance or freezing for later is a breeze, making weeknights way less stressful.

A white plate holds a serving of creamy mashed potatoes as the base layer, smooth and fluffy with a soft white color. On top, five round, brown meatballs are arranged in the center, covered in a shiny reddish-brown sauce that drips slightly onto the mashed potatoes. To the right side of the plate, there is a fresh mixed green salad layer with dark green leaves, red tomato chunks, thin light purple onion slices, and sprinkled white almond flakes, creating a colorful contrast to the meatballs and potatoes. The whole dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this grape jelly meatballs recipe plays a special role, creating a dish that’s flavorful and juicy without any complicated techniques. Choosing the right components really takes this from good to unforgettable.

Flat lay of lean ground beef shaped loosely into a mound, two whole brown eggs with clean shells, a small white ceramic bowl filled with crushed golden Ritz crackers, a small white bowl holding dried minced onion flakes, a small white bowl of creamy milk, scattered piles of salt, garlic powder, onion powder, ginger powder, and chili powder arranged symmetrically in tiny white bowls, a small white bowl of black pepper, a small white bowl heaped with glossy purple grape jelly, a small white bowl filled with thick reddish-brown barbecue sauce, a small white bowl holding vibrant red wine vinegar, a small white bowl with dark soy sauce, a small white bowl with bright orange buffalo wing sauce, a small white bowl with fine cornstarch powder, all ingredients arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean Ground Beef: Using lean beef keeps the meatballs juicy without excess grease. You can swap for ground turkey if you prefer a lighter version.
Eggs: Eggs bind everything together, ensuring the meatballs hold their shape during cooking.
Crackers or Panko Breadcrumbs: Crushed crackers or panko add texture and help absorb moisture, making the meatballs tender.
Dried Minced Onion: Adds a subtle, sweet onion flavor without the hassle of chopping fresh onions.
Milk: Moistens the mixture and tenderizes the meatballs for that melt-in-your-mouth effect.
Spices (salt, garlic powder, onion powder, ginger powder, chili powder, pepper): A well-rounded blend to enhance the meat’s natural flavor without overpowering the sauce.
Grape Jelly: The star ingredient that brings sweetness and stickiness; choose a good quality jelly for best results.
Barbecue Sauce: Sweet Baby Ray’s or your fave brand adds smoky richness and depth to the glaze.
Red Wine Vinegar: Adds needed acidity to balance sweetness and brighten the sauce.
Low Sodium Soy Sauce: Brings umami and saltiness without making it too salty.
Frank’s Buffalo Hot Wings Sauce: Just enough heat for a subtle kick—adjust based on your spice preference.
Cornstarch: Thickens the sauce, giving it that perfect clingy texture on the meatballs.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this grape jelly meatballs recipe depending on the occasion – sometimes I go a little spicy, other times I keep it mild for the kids. Feel free to play around to make it your own!

Swap Meat: I’ve made these with ground turkey or even a mix of beef and pork for extra flavor. Just remember turkey’s leaner, so watch the cooking time closely to avoid drying out.
Adjust the Heat: Love spice? Add more Frank’s Buffalo Hot Wings Sauce or a pinch of cayenne to amp up the kick. For a mellow version, skip it.
Sweetness Level: I sometimes mix grape jelly with a bit of apricot or peach preserves for a fruitier twist. It’s a delightful surprise!
Cooking Method: Crockpot, stovetop, or oven – all work great. I’ve found using the crockpot makes for hands-off cooking and super tender meatballs.

Step-by-Step: How I Make Grape Jelly Meatballs Recipe

Step 1: Mix and Shape the Meatballs

Start by combining the ground beef, eggs, crushed crackers, dried minced onion, milk, and all your seasonings in a large bowl. I find using my hands works best for even mixing without overworking the meat, which keeps the meatballs tender. Once it’s all mixed, roll the mixture into evenly sized meatballs – about 1 to 1.5 inches in diameter. Keeping them uniform helps them cook evenly, which is key to juicy, perfect meatballs.

Step 2: Brown the Meatballs

I usually brown the meatballs in batches on the stovetop in a little oil until they get a nice golden crust. This step adds flavor and texture, plus helps them hold together better in the sauce. You don’t have to cook them all the way through here – they’ll finish cooking in the sauce later.

Step 3: Whip Up the Sauce

In a bowl, combine the grape jelly, barbecue sauce, red wine vinegar, soy sauce, Frank’s Buffalo Hot Wings Sauce, and cornstarch. Whisk it until smooth and set aside. This glaze is a beautiful mix of sweet, tangy, and spicy – absolutely addictive!

Step 4: Simmer Meatballs in Sauce

Transfer the browned meatballs to a large skillet or slow cooker, then pour the sauce over them. Simmer gently on the stovetop for about 30-40 minutes, or in the crockpot on low for 2-3 hours. This slow cooking lets the flavors meld and the meatballs soak up that sticky sauce. Make sure to stir gently halfway through so the sauce coats every bite.

Top Tip

After making this Grape Jelly Meatballs Recipe a bunch of times, I’ve realized a few key things that really improve the final dish and keep it super easy.

Even-Sized Meatballs: I use a small cookie scoop to portion the meat mixture. This helps me get consistent meatballs that cook evenly—no giant undercooked centers!
Don’t Skip Browning: Browning adds incredible flavor and seals in moisture. It’s worth the extra few minutes before simmering.
Adjust Sauce Thickness: If your sauce is too thin, mix a little more cornstarch with water and stir it in towards the end of cooking to thicken it up nicely.
Keep it Covered: When simmering, cover the pan or crockpot to trap moisture—it makes the meatballs tender and keeps the sauce lush.

How to Serve Grape Jelly Meatballs Recipe

Grape Jelly Meatballs - Serving Suggestion

Garnishes

I like to toss a sprinkle of freshly chopped parsley or green onions on top for a pop of color and fresh bite. Sometimes a few toasted sesame seeds add a nice crunch and visual interest. These little touches make all the difference when serving guests.

Side Dishes

My favorite way to enjoy these meatballs is over creamy mashed potatoes, which soak up every drop of the luscious sauce. They also pair beautifully with steamed green beans or a crisp mixed greens salad for a balanced meal. For parties, serve them on toothpicks with some crusty bread or pretzel bites on the side.

Creative Ways to Present

For holiday parties, I like to serve the meatballs in a bread bowl filled with extra sauce—it’s festive and fun. You can also layer the meatballs over cooked rice or noodles and garnish with sliced jalapeños or pickled onions for a modern twist. Personalizing presentation keeps things exciting and delicious!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm them on the stovetop over low heat, stirring occasionally to keep the meatballs moist and saucy. This recipe holds up beautifully and tastes just as good the next day!

Freezing

Freezing works great—just cool the meatballs completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe bag or container. They’ll keep well for up to 3 months. When ready, thaw overnight in the fridge and reheat gently to keep that saucy goodness intact.

Reheating

I prefer reheating in a skillet over low heat with a splash of water or broth to loosen the sauce if needed. This prevents drying out and preserves the luscious texture. Microwaving works in a pinch but watch for hot spots and stir halfway through for even heating.

Frequently Asked Questions:

Can I make Grape Jelly Meatballs Recipe ahead of time?

Absolutely! You can prepare the meatballs and sauce separately or together and then refrigerate overnight. When you're ready, just reheat gently on the stove or in the crockpot until warm and bubbly.

What’s the best meat to use for this recipe?

Ground beef is classic and creates juicy meatballs, but you can also use ground turkey or a blend of beef and pork. Just keep an eye on cooking times since leaner meats cook faster and can dry out more easily.

Can I make these meatballs in the crockpot?

Yes! One of the best things about this grape jelly meatballs recipe is how well it works in the crockpot. Just brown the meatballs first for flavor, then add the sauce and cook on low for 2-3 hours until tender and saucy.

How do I prevent the sauce from being too runny?

The cornstarch helps thicken the sauce nicely during cooking. If the sauce still seems too thin, you can mix a little more cornstarch with cold water and stir it in near the end, letting it simmer a few minutes to thicken up.

Final Thoughts

This Grape Jelly Meatballs Recipe is a staple in my kitchen for good reason—it’s simple, flavorful, and always a crowd-pleaser. I love how it combines everyday ingredients into something sticky, sweet, and tangy that everyone reaches for again and again. I hope you enjoy making and sharing it as much as I do. Grab your ingredients and get ready for some serious comfort food magic!