Meatballs with Grape Jelly and Chili Sauce
A cozy, sweet, and spicy dish that combines tender meatballs with a glossy grape jelly and chili sauce, perfect for family meals or gatherings.
Ingredients
Meatball Mixture
- 1 pound ground beef or a 50/50 mix of beef and pork For juicier meatballs.
- 1/2 cup breadcrumbs Plain or panko for lighter texture.
- 1 large egg Binds the mixture.
- 2 cloves garlic, minced Fresh garlic for depth.
- 1/4 cup finely chopped onion Sauté if you prefer milder onion flavor.
- 1/4 cup milk Adds tenderness; swap with unsweetened almond milk for a dairy-free option.
- 1 teaspoon Worcestershire sauce Savory backbone; omit for kosher version.
- to taste Salt and black pepper Season to taste.
Sauce
- 12 ounces grape jelly The sweet base that caramelizes beautifully.
- 8 ounces chili sauce Classic pairing; use sriracha or sweet chili sauce for a different heat profile.
- 1 tablespoon apple cider vinegar Lifts the sweetness into a balanced sauce.
Garnish
- to taste Fresh parsley or green onions, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (or heat a large skillet over medium-high heat). Line a baking sheet with parchment if baking.
- In a bowl, combine ground meat, breadcrumbs, egg, garlic, onion, milk, Worcestershire, salt, and pepper. Use a fork to mix gently — overworking can make meatballs dense.
- Roll into 1-inch balls (about 20–24) for bite-sized appetizers, or larger if serving as a main. Place them on your baking sheet or directly into the skillet.
Cooking
- If using oven, bake for 12–15 minutes until lightly browned and just cooked through. If skillet-cooking, sear on all sides until a crust forms, then transfer to a plate.
- In a saucepan over medium heat, combine grape jelly, chili sauce, and apple cider vinegar. Stir until smooth.
- Add browned meatballs to the sauce and simmer gently for 5–7 minutes. The sauce will thicken and cling to each meatball.
- Transfer to a serving dish and sprinkle with chopped parsley or green onions for brightness.
Notes
For a party, keep the meatballs warm in a slow cooker on low with extra sauce. They stay glossy and tender for hours. Adjust the sauce with acid if too sweet.