Smaller meatballs will take less time to cook than larger meatballs, but you can make them whatever size you prefer. Using a cookie scoop or your hands, roll small amounts of the meat mixture gently into meatballs. As soon as you have a pretty even blend, stop mixing so the meatballs don’t turn out tough. Aim for the sweet spot of well-mixed, but not over-mixed.
To make the meatball mixture, put all of your meatballs-ingredients into a big bowl and gently mix them together. All you have to do is mix up the meatball ingredients and freeze them, and then when you’re ready, cook the meatballs in the sauce. So how do you make grape jelly meatballs? This recipe is so easy and simple. Does this qualify as a life hack? I think this qualifies as a great life hack. Use about two pounds of your favorite homestyle frozen meatballs, and keep the sauce ingredients the same. If you’d like to take a major shortcut and get this dish ready with practically no prep – then definitely go the frozen meatballs route. If you don’t want the heat of sriracha, you can try substituting gochujang, sweet chili sauce, or another flavorful sauce. Sriracha: A small amount of sriracha sauce adds heat and a garlicky flavor.Ketchup: Prepared ketchup, regular or sugar-free.Barbecue Sauce: You can use whatever barbecue sauce you enjoy.For other jelly suggestions, see the “Tips and Variations” section below. Jelly: Store-bought grape jelly adds sweetness, flavor, and shine to the meatball sauce.Seasonings: Garlic powder, salt and pepper, and Italian seasoning.Onion: Finely chop one small yellow onion.Breadcrumbs: Good breadcrumbs help keep the ground meats soft and tender.Eggs: Large, whole eggs bind the mixture together.Ground Turkey: Again, you can go with dark meat (which is more moist) or white meat (which is more lean), or a mixture of the two.Leaner ground beef will not be as moist and flavorful, so you may want to add a tablespoon or so of milk to the mixture if you use lean. Ground Beef: You can use whatever ground beef you like.You won’t be able to resist the sauce! For the Meatballs This easy recipe is loaded with flavor thanks to four fantastic ingredients: jelly, barbecue, ketchup, and Sriracha. These meatballs have been a staple of potlucks and casual parties ever since! The grape jelly mingles with the other sauces, including ketchup and barbecue sauce, to add extra sweetness and a fruity, almost tropical-tasting twist.
This recipe seems to have first surfaced in the ’60s, and if you’ve seen any cookbooks from that time, you might be nodding your head – the ’60s and ’70s brought us a lot of wacky and wonderful recipes that involved jelly, jello, and other store-bought goodies that were easy to use. Not a fan of sriracha? Substitute another hot sauce, a different condiment like sweet chili sauce, or leave it out entirely. They’re that perfect blend of sweet and savory, and are guaranteed to keep everyone drifting back for “just one more.” Seriously, you’ll be surprised at how fast they disappear!Ĭlassic grape jelly meatballs are made with grape jelly and chili sauce or barbecue sauce, but this version adds some heat with one of my favorite condiments: Sriracha! This ultra-garlicky, incredibly flavorful hot sauce adds just the right touch for those of us who like things a bit spicy. If you need an easy dish to make for a holiday meal, potluck, game night, or basically any occasion, these grape jelly meatballs are one of the best. A Sweet-and-Savory Appetizer That Everyone Will Love! Slow Cooker Grape Jelly Meatballs are a fun, retro appetizer that everyone will devour! Tender, well-seasoned meatballs glazed with a killer sauce that’s sweet, spicy, savory, and sure to please.
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