Description
These Grape Jelly Meatballs are a delightful blend of sweet and savory flavors, perfect as a party appetizer or a hearty main dish. Ground chuck meatballs are cooked slowly in a rich sauce made from grape jelly, sweet red chili sauce, and Worcestershire sauce, creating a deliciously sticky glaze that coats each bite.
Ingredients
Scale
For the Sauce
- 15 ounces grape jam
- 15 ounces sweet red chili sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons white vinegar
For the Meatballs
- 2 pounds ground chuck
- ½ cup breadcrumbs
- ¼ cup milk
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon granulated garlic powder
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon Worcestershire sauce
- 2 eggs, lightly beaten
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chuck, breadcrumbs, milk, kosher salt, black pepper, granulated garlic powder, crushed red pepper flakes, 1 teaspoon Worcestershire sauce, and lightly beaten eggs. Mix everything thoroughly but gently, ensuring all ingredients are evenly incorporated without overworking the meat.
- Form the Meatballs: Shape the meat mixture into approximately 1-inch meatballs, ensuring they are uniform in size for even cooking. You should get about 50 to 60 meatballs from the mixture.
- Prepare the Sauce: In a large slow cooker or heavy-bottomed pot, combine the grape jam, sweet red chili sauce, 1 tablespoon Worcestershire sauce, and white vinegar. Stir well until smooth and combined.
- Cook the Meatballs: Gently place the raw meatballs into the sauce, pressing them slightly so they are submerged. Cover and cook on low heat for about 3 hours (195 minutes), or until the meatballs are cooked through and tender, and the sauce has thickened and become glossy.
- Serve: Once cooked, gently stir the meatballs to coat them fully with the sauce. Serve hot as an appetizer or over rice or noodles for a satisfying meal.
Notes
- Using ground chuck provides a good balance of fat and flavor, resulting in juicy meatballs.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- The slow cooking time allows the meatballs to become tender and absorb the sweet and tangy flavors of the sauce.
- This recipe can be doubled easily for larger gatherings.
- For a gluten-free version, use gluten-free breadcrumbs and verify sauces are gluten-free.
