Grape Jelly Meatballs
Published Aug. 28, 2024
- Total Time
- 6 hours 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 6 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½ cup panko bread crumbs
- 2teaspoons Italian seasoning
- 1teaspoon crushed red pepper
- 4garlic cloves, minced
- 1large shallot, minced
- Salt and black pepper
- 2pounds ground meat (pork, beef, veal, chicken, turkey or a combination)
- 1egg
- 1cup grape jelly
- 1cup barbecue sauce, store-bought or homemade
- ½ teaspoon fresh grated ginger
Nutritional analysis per serving (25 servings)
158 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 7 grams protein; 156 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine bread crumbs, Italian seasoning, red pepper, ¾ of the minced garlic, the shallot, 2 teaspoons salt and 1 teaspoon black pepper. Add the ground meat and egg and mix together, using your hands. Roll into 1½-inch balls. Transfer to a baking sheet.
- Step 2
In the bowl of the slow cooker, stir together the grape jelly, barbecue sauce, ginger and the remaining garlic. (Add a little water, if needed, to break up the sauce.) Taste and add salt and pepper as needed.
- Step 3
Add meatballs and stir gently until coated in sauce. Cook on high for 3 to 4 hours or on low for 5 to 6 hours. Keep warm until ready to serve.
Private Notes
Comments
The first recipe I cooked had three ingredients: 1 jar Heinz chili sauce, I jar grape jelly, and a pound of ground beef. Combine the first two in a pan and heat to simmer, form the ground beef into meatballs and drop into the saucepan, et voila! It went over (Uncle Ben's) white rice. Hey, I was 18 and cooking out of a dorm room on a weekend night since U Penn's meal plans only fed me on weekdays. Yes, it was delicious. And I thought I was living large. I think weed may have played a role.
My mom made these occasionally with the grape jelly, bbq sauce and ginger (and fresh meatballs, as frozen ones probably didn't exist yet). But the variation we kids liked even more used whole berry cranberry sauce, a bottle of Heinz chili sauce, and a squeeze of lemon.
Buy a 14 oz bag of Amor Frozen Meatballs or any band you like. In a large saucepan had one 12 oz. bottle of Heinz Chile Sauce, one 16 oz can Jellied Cranberry Sauce, 1 TBL fresh lemon juice and 3 TBL light brown sugar. Combine then throw in frozen meatball and heat on med-low till meatballs have defrosted. Or start with the meatballs defrosted then take it from there. So easy peasy. I have been making these for over well 33 + years.
My mother made a sauce like this with grape jelly for her frozen meatballs. Cooked in crockpot. Nothing disappeared faster at a family gathering. My 6 nephews and later 8 great nephews all thought they were the best!
I followed the recipe. they were very spicy but very good and enjoyed by all. I decided the meatballs with a little less red pepper the next time.
Fellow Midwesterners, if you’re scratching your head over the Italian seasoning blend, just don’t. Trust your gut and omit it if you’re already familiar with this dish.
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