meatball and grape jelly and bbq sauce recipe
The Best meatball and grape jelly and bbq sauce recipe
I have been making these meatballs with grape jelly and BBQ sauce for years, and it is still the recipe my family asks for more than any other. Three ingredients go into the sauce, and the slow cooker does most of the work. I can put it together in the morning and have dinner ready when everyone gets home.
My kids treat these meatballs like a special occasion food, even though I make them on a regular Tuesday. The sauce starts out thin and turns thick and glossy after a few hours, and the meatballs soak up all of that sweet and tangy flavor. I usually serve them over rice or piled on slider buns, and there is rarely anything left in the pot.
The meatballs bring a good amount of protein to the plate, which keeps everyone full longer than a lot of other party foods, and the sauce is simple enough that I know exactly what is in it. Ground turkey works just as well as beef if you want a leaner option. It is an easy recipe to double for a crowd, and it holds up in a slow cooker through a long afternoon of people eating at different times.
Meatball and Grape Jelly BBQ Sauce
Tender oven-baked beef meatballs simmered in a glossy sauce made from just two pantry staples: barbecue sauce and grape jelly. The sweet-tangy glaze clings to every meatball and comes together in minutes.
🥘Ingredients
For the Meatballs
For the Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Meatball and Grape Jelly BBQ Sauce Works
This meatball and grape jelly BBQ sauce recipe is one I keep coming back to because it takes three everyday ingredients and turns them into something everyone at the table reaches for. It works for game days, birthday parties, potlucks, and plain old weeknights when I need dinner handled without a lot of fuss. If you are feeding a crowd or just your own family, this one is always a good idea.
❓ Frequently Asked Questions About Meatball and Grape Jelly BBQ Sauce
1. Do I have to use grape jelly, or can I substitute another jelly?
Grape jelly is what gives this sauce its signature sweet-tart balance, but the recipe works with other fruit jellies and preserves. Current jelly and apple jelly lean sweeter and milder, while apricot preserves add a slightly richer flavor. Use the same measured amount the recipe calls for so the sauce thickens the same way.
2. What kind of meatballs work best for this recipe?
Frozen fully cooked meatballs are the most convenient option and hold up well during the long, slow simmer. Bagged frozen homestyle or Italian-style meatballs both work, and you can use beef, turkey, or a blend. If you are making meatballs from scratch, brown them first so they keep their shape and pick up the sauce evenly.
3. Can I make this in a slow cooker instead of on the stove?
Yes. Add the meatballs, barbecue sauce, and grape jelly to the slow cooker, stir gently to coat, and cook on low for three to four hours or on high for about two hours. Stir once about halfway through to help the jelly melt and combine. Keep it on the warm setting for parties or potlucks, stirring occasionally so the sauce does not scorch at the edges.
4. How do I fix a sauce that is too thin or too sweet?
If the sauce looks watery, keep the lid off for the last 20 to 30 minutes of cooking so it can reduce and thicken. For a sauce that tastes too sweet, add a splash of cider vinegar or a spoonful of mustard to bring back some tang. A pinch of salt also helps round out the sweetness without changing the flavor much.
5. How should I store and reheat leftovers?
Cool the meatballs and sauce, then refrigerate them in a covered container for up to four days. Reheat gently on the stovetop over low heat, adding a tablespoon or two of water or broth if the sauce has tightened up. You can also freeze the cooled meatballs with their sauce for up to three months; thaw in the refrigerator overnight before reheating.
