Meatballs with Grape Jelly and Chili Sauce
A cozy classic that combines sweet and savory flavors, perfect for weeknight meals and holiday parties alike.
Ingredients
Meatball Base
- 1.5 pounds ground beef (80/20) Swap half with ground turkey for a lighter option.
- 1/2 cup breadcrumbs Use gluten-free if needed.
- 1/4 cup grated onion, squeezed dry Adds moisture and depth.
- 1 large egg Binder; flax egg works for an egg-free variation.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder Or 2 cloves fresh garlic, minced for depth.
Sauce
- 1 cup grape jelly Choose seedless for smoothness; try red grape or concord for robust flavor.
- 3/4 cup chili sauce Tomato-based, not hot sauce; try a low-sugar version for less sugar.
- 1 tablespoon Worcestershire sauce Optional, for umami.
- 1 tablespoon apple cider vinegar Brightens the sauce.
- 1 tablespoon olive oil For browning, or use a nonstick spray and bake.
Instructions
Preparation
- Preheat your oven to 400°F if baking, or heat a large skillet over medium-high if frying. Line a baking sheet with foil if baking.
- In a bowl, combine ground beef, breadcrumbs, grated onion, egg, salt, pepper, and garlic. Mix gently until just combined.
- Roll mixtures into 1-inch to 1.5-inch balls.
Cooking
- Add olive oil to the skillet and brown the meatballs on all sides for about 6–8 minutes. If baking, arrange on a sheet and bake for about 12–15 minutes.
- In a separate bowl, whisk together grape jelly, chili sauce, Worcestershire sauce, and apple cider vinegar until smooth.
- Add the browned meatballs to a saucepan or return skillet to medium heat. Pour the sauce over them and cook, stirring gently, until the sauce thickens and clings to the meatballs, about 4–6 minutes.
- Transfer to a shallow serving dish and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet or oven. These meatballs freeze well for up to 3 months.