Cocktail Meatballs with Grape Jelly
User Reviews
4.2
Cocktail Meatballs with Grape Jelly
Description
This recipe utilizes cooked meatballs combined with equal parts grape jelly and ketchup (or barbecue sauce) simmered together over low heat. Cooking slowly for about an hour allows the sauce to reduce and deepen in color and flavor, resulting in meatballs coated in a thick, glossy sauce that balances sweet and tangy tastes.
The meatballs can be served as appetizers or, when paired with mashed potatoes, as an entree. The simple method involves heating the ingredients together in a saucepan, stirring occasionally to blend the sauce evenly.
The recipe also works in an Instant Pot by placing all ingredients together and cooking on high pressure for six minutes followed by a quick release, making it convenient for different cooking preferences.
Ingredients
- 2 pounds meatball cooked, frozen or fresh, small
- 12 ounces grape jelly
- 12 ounces ketchup or bbq sauce
Instructions
- Place the meatballs, ketchup and grape jelly in a large saucepan.
- Cook over low heat for 1 hour, stirring occasionally to mix the sauces. Continue to heat until hot the whole way through and sauce has reduced and darkened in color.
- If you've tried this recipe, come back and let us know how they were in the comments or ratings.
Notes
- Serve meatballs over mashed potatoes to turn the appetizer into an entree.
- You can cook frozen meatballs directly with the sauce in an Instant Pot, pressure cooking on high for 6 minutes with quick release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 308mg | 13% |
| Potassium | 328mg | 7% |
| Sugar | 19g | 38% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 21mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.