Grape Jelly Meatballs
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Meatballs make the most delicious appetizer when serving a crowd, which is probably why they appear so frequently at parties and occasions of all kinds.
The great thing about meatball appetizers is that they adapt well to almost any flavor profile you prefer. From BBQ and buffalo to honey garlic and sweet and sour, the versatility is simply endless.
One of the most popular ways to flavor meatballs, especially at the holidays is with a sweet grape jelly sauce. This recipe offers a homemade spin on the classic Grape Jelly Meatballs with a flavorful twist from Two Brothers sweet chili sauce, but don’t worry – they’re just as nostalgic!
While traditional Grape Jelly Meatball recipes often use frozen meatballs, this recipe calls for meatballs made from scratch. Using Heinen’s fresh meatloaf mix from the Meat Department, they’re surprisingly simple to make and come together in one bowl. After a quick sear, the meatballs are simmered in a flavorful mix of barbecue sauce, concord grape jelly, and sweet chili sauce for about 10 minutes. Then they’re ready to serve! You can also keep them warm in a slow cooker for friends and family to enjoy throughout the evening.
Why You’ll Love This Recipe
- It’s an elevated way to honor a holiday favorite. This recipe elevates the classic Grape Jelly Meatball appetizer by using fresh, homemade meatballs and enhancing the classic sauce with the addition of Two Brothers sweet chili sauce. The result is familiar yet refined and perfect for festive gatherings.
- Even from scratch, it’s still easy to prepare. This homemade meatball recipe is super simple, requiring just one bowl and no chopping. The sauce comes together effortlessly with only three ingredients.
- It features premium ingredients for the best flavor. Using Heinen’s meatloaf mix (a combination of beef, pork and veal), panko breadcrumbs, eggs, and seasonings ensures a tender, flavorful meatball. The combination of Smucker’s concord grape jelly and Two Brothers BBQ and sweet chili sauces creates a perfect balance of sweet, smoky, and tangy flavors to balance the savory meatballs.
Grape Jelly Meatballs
Servings: 8
Ingredients
- 1 package Heinen’s meatloaf mix (about 1.75 lbs.)
- ¾ cup Heinen’s panko breadcrumbs
- 2 Heinen’s large cage free eggs, beaten
- 1 Tbsp. Worcestershire sauce
- 1 ½ tsp. kosher salt
- 1 tsp. Heinen’s paprika
- 1 tsp. Heinen’s onion powder
- ½ tsp. Heinen’s garlic powder
- ½ tsp. ground black pepper
- 1 cup Two Brothers barbeque sauce
- 1 cup Smucker’s concord grape jelly
- ½ cup Two Brothers sweet chili sauce
- Heinen’s avocado oil
- Chopped fresh parsley, for garnish
Instructions
- Into a large bowl, add the meatloaf mix, breadcrumbs, eggs, Worcestershire sauce, salt, paprika, onion powder, garlic powder, and black pepper. Use your hands to gently mix until combined (be careful not to overmix, which can make the meatballs tough). Shape into 1-inch appetizer-size meatballs (between 28-32).
- In a separate bowl, whisk together the barbeque sauce, jelly, and sweet chili sauce. Set aside.
- Heat a large, deep heavy-bottomed pot or Dutch oven (with a lid) over medium heat. Add enough oil to lightly cover the bottom of the pan, then sear the meatballs (working in batches, if necessary) until browned on all sides, about 3-5 minutes total (they will not be cooked through). Remove the meatballs and carefully drain the oil, then wipe out the pan.
- Pour the barbeque sauce mixture into the pot and bring to a simmer. Add the meatballs back into the pot and use a wooden spoon to gently mix. Cover and continue to simmer over low heat until the meatballs are cooked through and sauce thickens, about 10-15 minutes. Remove from heat and remove the lid. Allow to stand 10 minutes before serving.
- If serving immediately, transfer the meatballs to a serving bowl and top with parsley.
- If serving later, transfer the meatballs to a slow cooker set to “warm” for up to 2 hours.
