Description

This Grape Jelly Meatball recipe features tender homemade meatballs coated in a sticky, sweet, and tangy sauce made from grape jelly, barbecue sauce, red wine vinegar, soy sauce, and buffalo wings sauce. Perfect as a crave-worthy appetizer or a comforting dinner served over mashed potatoes and veggies, these meatballs are juicy and full of flavor, guaranteed to disappear quickly.

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 (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

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Instructions

Prepare the Meatball Mixture: In a large bowl, combine ground beef, eggs, crushed crackers or panko breadcrumbs, dried minced onion, milk, salt, garlic powder, onion powder, ginger powder, chili powder, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
Form the Meatballs: Shape the mixture into approximately 40 meatballs, each about 1 inch in diameter, to ensure even cooking.
Cook the Meatballs: Brown the meatballs in a skillet over medium heat until they are fully cooked through and nicely browned on all sides, about 10-15 minutes, turning occasionally to avoid burning. Alternatively, bake them in a preheated oven at 350°F for about 25-30 minutes until cooked through.
Make the Sauce: In a separate bowl, whisk together grape jelly, barbecue sauce, red wine vinegar, soy sauce, Frank’s Buffalo Hot Wings Sauce, cornstarch, salt, ginger powder, and garlic powder until smooth and well combined.
Combine Meatballs with Sauce: Place cooked meatballs in a large pot or slow cooker. Pour the sauce over the meatballs and stir gently to coat evenly.
Simmer the Meatballs: On the stovetop, simmer the meatballs and sauce on low heat for 20-30 minutes to allow flavors to meld and the sauce to thicken. For a slower cooking method, cook in a crockpot on low for 2 hours.
Serve: Serve the grape jelly meatballs warm over mashed potatoes, rice, or alongside your favorite vegetables for a satisfying meal or as an appetizer at gatherings.

Notes

For a lighter version, substitute ground beef with ground turkey.
Meatballs can be made ahead of time and frozen for quick reheating later.
If you prefer a spicier sauce, increase the amount of Frank’s Buffalo Hot Wings Sauce.
Use crushed Ritz crackers for a richer flavor or panko breadcrumbs for a lighter texture.
The sauce can be prepared in just 5 minutes making this recipe quick to put together despite longer cooking time.
You can use frozen meatballs if short on time; just extend simmering time to heat them through.

Nutrition

Serving Size: 4 meatballs
Calories: 320 kcal
Sugar: 12 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 20 g
Cholesterol: 80 mg