Grape Jelly Meatballs
User Reviews
5
Grape Jelly Meatballs
Description
This recipe for Grape Jelly Meatballs brings together a mix of ground beef and pork with breadcrumbs, finely minced onion, and spices to make about 48 small meatballs. Shaping the mix into 1-inch balls ensures even cooking and consistent size. The meatballs are pan-fried in vegetable shortening to brown all sides, locking in moisture and developing a rich crust. After frying, baking them on a foil-lined rack at 400 degrees enhances the crispiness around the edges while ensuring they are fully cooked through.
The glaze combines chili sauce and grape jelly, lending the dish a balance of sweetness and slight tang that complements the savory meatballs. This sauce can be mixed fresh or warmed to coat the meatballs before serving.
The recipe notes suggest substituting sweet chili sauce or barbecue sauce in place of chili sauce if desired, which will alter the flavor but maintain the overall sweet and savory concept. This dish works well as a party appetizer or a comfort food addition to a meal.
You can substitute sweet chili sauce or barbecue sauce for the chili sauce to vary the flavor.
Ingredients
- 12 ounces chili sauce
- 10 ounces grape jelly
- 1 pound ground beef
- 1 pound ground pork
- 1 cup bread crumbs
- 2/3 cup onion finely minced
- 1/2 cup milk
- 2 egg
- 2 teaspons Worcestershire sauce
- 1/2 cup vegetable shortening for frying the meatballs
Instructions
To make the meatballs:
- In a large bowl, combine beef, pork, bread crumbs, onion, milk, egg, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total).
To fry the meatballs:
- Heat vegetable shortening in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides and the meatballs are cooked, about 5 to 7 minutes per batch (an internal thermometer should read 165 degrees for 15 seconds). Add more shortening between batches if the skillet looks dry.
To bake the meatballs:
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and set a rack on top. Arrange meatballs on rack and bake until browned with crispy edges, about 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).
Notes
- Fry meatballs in vegetable shortening to achieve a crispy, browned exterior before baking.
- Baking the meatballs after frying helps develop crispy edges and ensures thorough cooking.
- Sweet chili or barbecue sauce can replace chili sauce, changing the flavor slightly but keeping a sweet and savory glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 322mg | 13% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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