Holiday Meatballs in Grape Jelly Sauce!

Holiday Meatballs in Grape Jelly Sauce

These Holiday Meatballs in Grape Jelly Sauce are the ultimate crowd-pleaser, perfect for holiday parties, gatherings, or anytime you need a savory-sweet appetizer. The meatballs are tender and juicy, coated in a rich and tangy grape jelly sauce that’s absolutely irresistible!

Ingredients:

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork for extra juiciness)

• 1/2 cup breadcrumbs (preferably plain or Italian)

• 1/4 cup milk

• 1/4 cup grated Parmesan cheese

• 1 large egg

• 1/2 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt and pepper to taste

• 1 tbsp olive oil (for browning)

For the Grape Jelly Sauce:

• 1 cup grape jelly (preferably all-fruit or a high-quality variety)

• 1/2 cup BBQ sauce (use your favorite kind, preferably with a tangy flavor)

• 2 tbsp Dijon mustard (for a little extra zing)

• 1 tbsp Worcestershire sauce

• 1 tsp garlic powder (optional, for extra flavor)

Instructions:

1. Prepare the Meatballs:

• Preheat oven: Preheat your oven to 375°F (190°C).

• Mix meatball ingredients: In a large bowl, combine the ground beef, breadcrumbs, milk, Parmesan cheese, egg, chopped onion, minced garlic, dried oregano, dried basil, salt, and pepper. Use your hands to gently mix until everything is just combined. Be careful not to overmix, as that can make the meatballs tough.

• Shape the meatballs: Roll the mixture into small meatballs, about 1-1.5 inches in diameter (you should get about 20-25 meatballs, depending on size).

• Brown the meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 2-3 minutes on each side until golden. (They don’t need to be fully cooked through at this point since they’ll finish cooking in the sauce.) Transfer the browned meatballs to a baking sheet lined with parchment paper.

2. Bake the Meatballs:

• Place the baking sheet with the browned meatballs in the preheated oven and bake for about 10-12 minutes, until cooked through (internal temperature should reach 165°F or 75°C).

3. Make the Grape Jelly Sauce:

• In a medium saucepan, combine the grape jelly, BBQ sauce, Dijon mustard, Worcestershire sauce, and garlic powder (if using). Stir together over medium heat until the jelly melts and the sauce is smooth, about 5 minutes. Bring to a gentle simmer, stirring occasionally.

• Taste and adjust seasoning if necessary. If you like it tangier, add more mustard; for extra sweetness, add a little more grape jelly.

4. Coat the Meatballs:

• Once the meatballs are cooked, transfer them to the saucepan with the grape jelly sauce. Toss the meatballs in the sauce until they’re fully coated. Let them simmer in the sauce for another 5 minutes to absorb the flavors.

5. Serve:

• Transfer the coated meatballs to a serving platter or a slow cooker on the “keep warm” setting if you’re serving them at a party or buffet. Garnish with chopped parsley if desired for a little pop of color.

Tips & Q&A for Holiday Meatballs in Grape Jelly Sauce

Q: Can I make these meatballs in advance?
A: Yes! You can make the meatballs a day ahead and store them in the refrigerator. Just bake them as directed, then refrigerate. On the day of your event, reheat the meatballs in the grape jelly sauce over low heat or in a slow cooker.

Q: Can I make these meatballs in a slow cooker?
A: Absolutely! You can skip the skillet browning step if you’re using a slow cooker. Simply form the meatballs and place them in the slow cooker. Pour the sauce ingredients over them, then cook on low for 3-4 hours or on high for 2 hours. The slow cooker will keep them nice and juicy!

Q: Can I use something other than grape jelly?
A: Yes! While grape jelly is traditional, you can experiment with other fruit jams or jellies, like raspberry, strawberry, or even cranberry. Each will give a unique twist to the flavor profile.

Q: How do I keep the meatballs warm for a party?
A: A slow cooker is perfect for keeping these meatballs warm and serving them buffet-style. Just transfer the meatballs and sauce into the slow cooker and set it to “keep warm.” You can also use a chafing dish with a sterno under it to keep the meatballs hot.

Q: What’s the best way to make the meatballs extra tender?
A: Be gentle when mixing the meatball ingredients—overmixing can lead to tough meatballs. Adding milk helps keep them moist, and the breadcrumbs give them structure without being too dense.

Q: Can I freeze these meatballs?
A: Yes! You can freeze the cooked meatballs (either before or after they’re coated in the sauce). To freeze, place them on a baking sheet in a single layer and freeze until solid, then transfer to an airtight container or freezer bag. To reheat, bake from frozen or heat them in the sauce until warmed through.

Q: Can I add heat to these meatballs?
A: Absolutely! If you want to add a spicy kick, you can stir in some crushed red pepper flakes, hot sauce, or even a small chopped chili pepper into the grape jelly sauce.