grape jelly meatball recipe
The Best grape jelly meatball recipe
The kids love how the meatballs stay juicy and the jelly adds just the right amount of sweetness without overpowering the savory taste. It’s a great way to use up any leftover ground beef or pork, and the recipe is foolproof—no fancy techniques, just good, solid flavors. Plus, it’s a perfect dish for busy days because it reheats beautifully, so leftovers are always a hit. I also love that it’s packed with nutrients—protein from the meatballs, fiber from the jelly, and a little extra vitamin C from the grapes. It’s a balanced meal that doesn’t feel like a sacrifice, which is why I keep it in my rotation for everything from weeknight dinners to weekend gatherings.
Grape Jelly Meatballs with Tomato Sauce
A delightful twist on classic meatballs featuring tender meatballs infused with grape jelly, served in a rich tomato sauce. Perfect for a cozy family dinner or a special occasion.
🥘Ingredients
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup (120g) breadcrumbs
- 1 large egg
- 1/4 cup (60ml) grape jelly
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups (480ml) tomato sauce
- 1/2 cup (120ml) heavy cream (or half-and-half)
- 1/4 cup (60ml) grape jelly
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. -
2
In a large bowl, combine ground meat, breadcrumbs, egg, grape jelly, garlic powder, onion powder, oregano, salt, and pepper. Mix well until fully combined. -
3
If using a food processor, pulse the mixture into small meatballs (about 1-inch diameter). If not, roll the mixture into 1-inch meatballs by hand. -
4
Place meatballs on the prepared baking sheet and bake for 15-18 minutes, or until they are cooked through and lightly browned. -
5
While meatballs are baking, heat the tomato sauce in a saucepan over medium heat. Add minced garlic, dried basil, and red pepper flakes (if using). Whisk in the heavy cream and grape jelly, then simmer for 5-7 minutes until slightly thickened. -
6
Remove meatballs from the oven and carefully transfer them to the saucepan with the tomato mixture. Simmer for an additional 5 minutes to let the flavors meld together. -
7
Adjust seasoning with salt and pepper if needed. Serve the meatballs hot with the grape jelly tomato sauce.
🔧Equipment
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
- Food processor or mortar and pestle (optional for mincing garlic)
- Baking sheet
- Oven
- Meatball mold (optional, or use hands to shape)
- Large saucepan
- Whisk
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a splash of balsamic vinegar to the sauce.
- Substitute ground turkey or chicken for a lighter option.
- Make ahead: Prepare the meatballs and sauce in advance; reheat gently before serving.
- Garnish with fresh basil leaves or a drizzle of balsamic glaze for presentation.
Watch Video Of How Grape Jelly Meatballs with Tomato Sauce Works
❓ Frequently Asked Questions About Grape Jelly Meatballs with Tomato Sauce
What is the best way to prepare the meatballs for the grape jelly meatballs?
To prepare the meatballs, mix ground beef (or a blend of beef and pork) with breadcrumbs, grated Parmesan cheese, egg, garlic powder, onion powder, salt, pepper, and a splash of Worcestershire sauce. Roll into 1-inch balls and let them rest for 10 minutes before cooking. This helps them hold their shape better.
How long should I cook the meatballs for grape jelly meatballs?
For a classic bake, preheat your oven to 375°F (190°C) and bake the meatballs for 20–25 minutes, turning halfway, until they reach an internal temperature of 160°F (71°C). Alternatively, you can pan-sear them first for a crispier exterior before baking.
What type of grape jelly works best in this recipe?
The best grape jelly for this dish is strong-flavored, high-quality grape jelly—such as Heinz Grape Jelly or Kirkland Signature Grape Jelly—to ensure it melts smoothly without being too watery. Avoid overly sweetened or artificial varieties, as they may not complement the meatballs well.
Can I make this recipe ahead of time and reheat it?
Yes! You can prepare the meatballs and bake them in advance, storing them in an airtight container in the fridge for up to 3 days. Reheat gently in the oven (at 350°F/175°C for 10–15 minutes) or microwave until warmed through. The jelly will thicken slightly upon reheating, so add a splash of water if needed.
How do I achieve the perfect balance of flavors in this dish?
To enhance the flavors, season the meatballs generously with salt, pepper, and a pinch of smoked paprika or Italian seasoning. For extra depth, add a small amount of tomato paste or a splash of red wine while baking. Additionally, ensure the grape jelly is cooked down until it thickens slightly, and consider adding a sprinkle of grated Parmesan on top before serving for a savory finish.
