These are scrumptious! Potluck favourites across so many workplaces, yet they never dissapoint.
I’ve made these with frozen meatballs and they are not nearly as good. So for a few minutes of extra effort, making these meatballs from scratch is so worth it!
By far, my absolute favourite appetizer!
Completely irresistible!
Grape Jelly Meatballs
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1 lb lean ground beef
1/2 cup panko breadcrumbs
3 TBSP minced onion
1 TBSP soy sauce
1 TBSP Sriracha, optional
1 TBSP water
1 large egg
1/2 tsp fine salt, heaping
1/4 tsp ground black pepper
- For the sauce:
1 (12-ounce) jar Concord grape jelly, such as Smucker’s (heaping 1 cup)
1 (12-ounce) bottle chili sauce, such as Heinz (1 1/4 cups)
1 TBSP brown sugar
1/2 TBSP lemon juice
2 tsp Dijon Mustard
Directions
- Preheat the oven to 350F. Line a baking sheet with aluminum foil and lightly grease it.
- Mix together ground beef, salt, pepper, onion, bread crumbs, water, soy sauce, Sriracha and egg. Don't overmix or the mixture will be tough. Form into small balls and place on the prepared baking sheet.
- Bake in preheated oven for about 20 minutes, turning once half way through the baking process. Don't overbake. Only cook until just cooked through.
- Stir together the sauce ingredients in a large saucepan over low heat until smooth. Add meatballs and the sauce to the slow cooker and stir to coat the meatballs well with the sauce.
- Cover and cook until the sauce has slightly thickened—2 to 2½ hours on HIGH or 3 to 4 hours on LOW. For a thicker sauce, remove the lid during the final 30 minutes of cooking and switch to the HIGH setting if necessary, stirring occasionally.
This is an exceptional, easy recipe, I remember one similar made with chicken wings, this one seems tastier.
Thank you kindly for such a thoughtful comment. I love your take on grape jelly chicken wings!! Thank you again kindly for your feedback.