Cooked low and slow, these Homemade Grape Jelly Meatballs are a step up from the frozen version you might be used to. Still easy but with elevated flavor!
A TASTY HOMEMADE APPETIZER
I love meatballs as appetizers, in spaghetti, on their own - you name it. One of my favorite ways to eat them is to make these Homemade Grape Jelly Meatballs! This is a common recipe, but instead of using frozen meatballs, I'm making them from scratch to give more of a homemade flavor. It doesn't really take a whole lot of extra time or effort to make the homemade meatballs. It is totally worth doing, at least once, and you'll be hooked! So if you want to try a homemade version, then you need to make these Homemade Grape Jelly Meatballs.
FREQUENTLY ASKED QUESTIONS:
No you don't. However, I think you'd enjoy the flavor that it adds. But you can use strictly ground beef if you'd like.
I like to use leaner ground beef, usually an 85/15 or 90/10, as it produces less fat. You could also use a ground sirloin.
I have made this with cranberry jelly and orange marmalade and they've been excellent. You can also substitute the chili sauce for BBQ sauce.
Chili sauce is a condiment that is similar to ketchup. Chili sauce is made with tomatoes, garlic and onion powder and spices. It's similar to ketchup but I think it is a little tangier than ketchup and not as thick. You can usually find it near the ketchup and/or BBQ sauce in your grocery store.
One pound of meat will bake about 21 (1.5 tablespoon-size)meatballs. In this recipe I am using two pounds of meat so it makes roughly 42 meatballs.
There are two ways. Cut one open to check if the inside of the meatball is still pink. Meatballs should be cooked until well done (no pink in the middle). Also, when meatballs are done, they will be firm to the touch and won't be easily squished.
Place the meatballs in an airtight container or bag and they should keep in the refrigerator for up to 3-4 days. These can also be frozen, let meatballs cool completely and place in a freezer container or bag. They should keep frozen for up to 3 months, let defrost in the refrigerator.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- eggs
- panko breadcrumbs
- garlic powder
- onion powder
- kosher salt
- pepper
- lean ground beef
- ground pork
- grape jelly
- chili sauce
- parsley, optional
HOW TO MAKE HOMEMADE GRAPE JELLY MEATBALLS:
Preheat the oven to 425°F. Line a large sheet tray with foil, set aside. Beat the eggs in a large bowl, stir in the breadcrumbs, garlic powder, onion powder, salt, and pepper until combined.
Add the meat and mix to combine, I like to do this by hand.
Take 1 ½ tablespoons of the meat mixture (I like to use a 1.5 tablespoon cookie scoop for this) and roll it into a ball. Place it on the sheet tray, make sure they are not touching. Repeat with the remaining meat.
Bake for 12-15 minutes or until they are golden brown.
Add the meatballs to the slow cooker, drain off any excess fat.
Add the grape jelly and chili sauce to the slow cooker and stir everything until coated. If the grape jelly doesn’t mix in all the way that’s okay.
Slow cook for 2-3 hours on high or 4-5 hours on low, stirring every 30 minutes or so to make sure the sauce doesn’t burn. They are ready when the sauce is thickened, you can set it on warm for up to three hours, stirring occasionally.
Garnish with parsley, optional.
WANT MORE DELICIOUS RECIPES?
Homemade Crock Pot Grape Jelly Meatballs
Ingredients
- 2 large eggs
- ½ cup panko breadcrumbs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound lean ground beef
- 1 pound ground pork
- 20 ounces grape jelly
- 12 ounces chili sauce or BBQ sauce
- chopped parsley for garnish optional
Instructions
- Preheat the oven to 425°F.
- Line a large sheet tray with foil, set aside. Beat the eggs in a large bowl, stir in the breadcrumbs, garlic powder, onion powder, salt, and pepper until combined.
- Add the meat and mix to combine, I like to do this by hand.
- Take 1 ½ tablespoons of the meat mixture (I like to use a 1.5 tablespoon cookie scoop for this) and roll it into a ball. Place it on the sheet tray, make sure they are not touching. Repeat with the remaining meat.
- Bake for 12-15 minutes or until they are golden brown.
- Add the meatballs to the slow cooker, drain off any excess fat.
- Add the grape jelly and chili sauce to the slow cooker and stir everything until coated. If the grape jelly doesn’t mix in all the way that’s okay.
- Slow cook for 2-3 hours on high or 4-5 hours on low, stirring every 30 minutes or so to make sure the sauce doesn’t burn. They are ready when the sauce is thickened, you can set it on warm for up to three hours, stirring occasionally.
- Garnish with parsley, optional.
Notes
- You can use all beef if you are not a pork fan.
- If you want to double this recipe you need at least an 8 quart crock pot.
- You can use frozen meatballs if you want, I recommend homestyle.
- These can be frozen, see my tips above.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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