Meatballs full of flavor with a Grape Jelly and Chili Sauce Glaze.
Tis the season for appetizer, small bite, tapas gatherings. My favorite kind of parties.
I’m sure this post finds you hustling and bustling and enjoying the Holiday time of year.
This week has been a whirlwind in our world. It started last Saturday with our office party. A wonderful traditional Italian meal at a co-worker’s home. Then an ornament exchange party at my friend Heather’s. Her table was filled with wonderful food and I thought the highlight was her spicy glazed ham = omg. Then there was that Thursday Night Bronco game….boo-hoo, the Grinch came early to Denver. And of course there’s that shopping “thing”.
Friday night found us glued to the television saddened and horrified for our community, watching yet another school shooting incident unfold, and so very close to home. I was less than a mile away and watched as the army of police vehicles, ambulances, swat team crews, and television stations rushed up University Boulevard in an impressive response.
I’ve simply had no time to blog.
Being in a Holiday party frame of mind, I’m also in the appetizer frame of mind so a Googleing I went. Enjoy. And if you’re like me, it’s one of those things you can’t stop eating.
Looking for more meatball recipes. Take a look at my go-to. This is my mom’s recipe and has been a family favorite for years. BBQ Meatballs, the sauce is killer.
Now for the sweet and sour recipe.
Sweet and Sour, Grape Jelly Glaze
Ingredients
- 12 ounce jar chili sauce sweet chili sauce
- 12 ounces grape jelly
- Juice of one lemon
Instructions
- In a large pot, combine the chili sauce, grape jelly and lemon juice.
- Heat this mixture over medium heat until the jelly melts and everything begins to incorporate.
- Add the meatballs to the sauce and simmer for at least 30 minutes, until the meatballs are heated through
- This recipe is very, very adaptable. If you don’t have chili sauce, use ketchup. Or cocktail sauce. Don’t have a lemon? Use a lime! Want some added kick? Add a splash or two of teriyaki sauce (yum. I promise.). Be adventurous with your flavor of jam, if you want. You can also choose to cook the meatballs in the sauce rather than adding them in after they are cooked – whatever you choose. We always served these over rice, but they make great appetizer meatballs, or can be served however you prefer.
Notes
Nutrition
I used my basic meatball recipe:
Basic Meatball Recipe
Ingredients
- 3 pounds ground beef Extra lean
- 13 ounces evaporated milk
- 2 wholes eggs lightly beaten
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 2 Cup saltine crackers crushed or 2 C. Old Fashioned Oats
- 1 whole onion fine diced
- 1/2 clove garlic fine diced
- 2 teaspoons chili powder
Instructions
- Mix all ingredients together in a large bowl and form into meatballs. Bake on a cookie sheet treated with non-stick spray. 375 degrees for about 20 minutes. Makes about 40 meatballs.
Nutrition
Sweet and Sour, Grape Jelly Meatballs…They’re what’s for an Appetizer.
I thought of you immediately when I heard of that shooting. How scary!
Your beautiful photo makes me want to grab one of those succulent little bites! In Texas people made a much less elegant version that was cocktail sausages cooked in a crockpot with jar of grape jelly . . . . went by the lovely name of Grape Wienies. (that name makes you want a bite, doesn’t it?)
Hugs and Merry Christmas!
Making those grape wienies very soon! My personal shopper came home with this huge jar of grape jelly that’s clogging up the fridge. Gotta make something with it. 🙂
Lea Ann, I’m so glad you’re not “one of those” who doesn’t share recipes….because this one sounds fantastic. I love the combination of flavors- wouldn’t this be fun for a New Year’s Eve party? I’m thinking yes. 🙂
I’m thinking “yes” Joy. Thanks for stopping by.
I had a version of these too, at a wedding years ago. But my source shared her recipe. It was my Aunt Pat and I still make her meatballs. The difference from yours is that she used a can of jellied cranberry sauce instead of grape jelly. I love, love your photo! I am having all kinds of problems with photography lately because of lighting issues. Hope you have a wonderful Christmas with your family Lea Ann.
Since I’ve made this recipe, I’ve seen a couple of versions with cranberry. Sounds good to me. Lighting issues are always my frustration. Sometimes I just don’t get it.
I’m still hopeful for a trip to the Super Bowl. I agree that’s just what Colorado needs. And I’m loving that Paneer idea Ansh. I drizzled melted cheese over the top for leftovers.
Mmm, these meatballs look wonderful.
Thanks Lynn! And thanks for stopping by.
So I saw this at Marvelous Mondays and just had to see it! The sauce sounds just perfect actually, with that hit of lemon juice to keep it from being too sweet. I’m loving this recipe!
Well I’m so glad you stopped by! And thanks for the comment. I agree about that lemon juice. When I reheated them, I stirred in a tad of Dijon. That made for a great flavor combo too.
ha ha, didn’t see this when I made my comment on the Apple on Horseback post. I remember the first time I came across meatballs like this. It was a Christmas office party at Winn-Dixie Stores Jacksonville Division office. I remember thinking, who in their right mind puts meatballs in grape jelly? Then I found out it is a thing.
I was the same way when I heard grape jelly was in the recipe. What the???? 🙂
Simple recipes are so good! I’ve seen this one before so it is nice to know that it tastes great, too! Thanks Lea Ann!
You’re welcome Abbe! Thanks for stopping by.