Grape Jelly Meatballs

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 18-ounce bottle grape jelly
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon ground mustard

Steps

1. 1 In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until just combined.
2. 2 Roll mixture into 1-inch balls.
3. 3 In a large skillet, brown meatballs in batches over medium heat, then set aside.
4. 4 In the same skillet, combine grape jelly, ketchup, vinegar, soy sauce, and ground mustard. Bring to a simmer.
5. 5 Return meatballs to the skillet, ensuring they're coated in the sauce.
6. 6 Cover and cook on low heat for 30 minutes, turning occasionally.
7. 7 Serve warm, garnished with fresh parsley if desired.

Equipment

• Large bowl
• Skillet
• Wooden spoon

Variations

• For a spicier kick, add a dash of hot sauce to the sauce mixture.
• Add diced bell peppers or onions to the meat mixture for extra texture.

Substitutions

• If grape jelly is unavailable, use currant jelly for a similar flavor.
• Substitute ground turkey for a leaner option.

Pairings

• Serve alongside garlic bread or a crisp green salad.
• Offer with a side of warm dinner rolls.

Nutrition

Tips

• For extra flavor, let the meatballs rest in the sauce overnight in the fridge before reheating.
• These meatballs are fantastic as an appetizer with toothpicks or over rice or noodles for a main dish.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently in a saucepan over low heat.

Freezing: Freeze meatballs without sauce for up to 3 months. Thaw overnight in the fridge and reheat in sauce.

Serving Suggestions

• Serve with toothpicks for an appetizer.
• Pair with steamed rice or egg noodles for a hearty meal.

FAQ