Grape Jelly Meatballs
User Reviews
5
Grape Jelly Meatballs
Description
Ground beef mixed with breadcrumbs, eggs, finely minced onion, garlic, salt, pepper, and parsley is shaped into one-inch meatballs and broiled until golden brown. Meanwhile, a sauce is made by melting grape jelly and whisking in chili sauce, blending sweetness with tang and spice. The meatballs are combined with the sauce in a slow cooker and cooked on low for three hours, allowing the flavors to meld and the meatballs to become tender. Garnished with parsley, they offer a combination of savory, sweet, and slightly spicy notes. The cooking technique yields moist meatballs with a glossy, thick sauce.
These meatballs can be served at gatherings or as a comforting family meal. They reheat well and maintain their flavor and texture.
Use 90% lean ground beef for balance of flavor and fat, and consider uniform meatball sizes using a scoop for consistent cooking. Alternatively, frozen meatballs can be used directly without thawing.
Ingredients
For the meatballs
- 2 pounds ground beef
- 1/2 cup plain breadcrumbs
- 2 egg
- 3 tablespoons onion finely minced or grated
- 1/2 teaspoon garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons parsley
- cooking spray
For the sauce
- 12 ounce bottle chili sauce such as Heinz brand
- 1 1/2 cups grape jelly
Instructions
- Preheat the oven broiler. Line a sheet pan with foil and coat the foil with cooking spray.
- Place the ground beef, breadcrumbs, eggs, onion, garlic, salt and pepper in a large bowl. Stir until thoroughly combined.
- Shape the meat mixture into 1 inch meatballs and place the meatballs in a single layer on the sheet pan.
- Broil for 8-10 minutes or until golden brown.
- While the meatballs are cooking, prepare the sauce.
- Melt the grape jelly. You can do this by microwaving it in 30 second increments or melting it in a saucepan over medium heat.
- After the jelly has melted, whisk in the chili sauce.
- Coat a 4 quart or larger slow cooker with cooking spray. Add the meatballs, then pour the sauce over the top. Toss gently to combine.
- Cover the slow cooker and cook for 3 hours on low. Sprinkle with parsley, then serve.
Notes
- Opt for 90% lean ground beef to maintain a good balance of moisture and flavor in the meatballs.
- Use a tablespoon measuring spoon or small cookie scoop to ensure meatballs cook evenly.
- Frozen meatballs can be used as a shortcut; add them to the slow cooker from frozen without thawing first.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 114mg | 38% |
| Sodium | 610mg | 25% |
| Potassium | 611mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 14.1mg | 16% |
| Calcium | 55mg | 6% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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