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
Servings
4
servingsPrep time
10
minutesCooking time
1
hour20
minutesCalorieskcal
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 cup Grape Jelly (or jellied cranberry sauce)
3/4 cup chili sauce (tomato based, such as Heinz)
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 minuets, turning once half way through the baking process.
- Stir together the sauce ingredients in a large saucepan over low heat until smooth. Add meatballs and simmer on low covered for 30 minutes and then uncovered for 30 minutes for the sauce to thicken. Serve and enjoy!
