Grape Jelly Meatballs

How to Make Grape Jelly Meatballs

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 200°C / 400°F and line a large baking tray with baking paper.

   Mark done

2. Mix the beef, breadcrumbs, egg, milk, garlic powder, salt and pepper in a bowl with your hands until just combined.

   Mark done

3. Roll the mixture into 40 balls of about 18 g each and set them on the tray.

   Mark done

4. Bake for 15 minutes, until browned and cooked through to 71°C / 160°F.

   Mark done Start 15 min timer

5. Meanwhile, stir the grape jelly, chili sauce, Worcestershire sauce and lemon juice in a large saucepan over medium heat until the jelly melts and the sauce is smooth.

   Mark done

6. Add the meatballs and simmer, stirring gently, for 15 minutes, until the sauce is thick and glossy and coats each meatball.

   Mark done Start 15 min timer

7. Serve hot with toothpicks.

   Mark done

Tips for Making Grape Jelly Meatballs

• Bake the meatballs instead of frying them. It is easier, and they brown evenly without needing to be turned.
• Make the meatballs small. Bite-sized balls take up more sauce, and they are easier to eat with a toothpick at a party.
• Keep them warm in a slow cooker on low. The sauce holds up for hours, and they stay glossy.

What to Serve with Grape Jelly Meatballs

• Toothpicks and napkins
• Cheese and crackers
• Vegetable sticks

Storing & Reheating Grape Jelly Meatballs

Keeps in the fridge for up to 4 days and reheats on the hob or in the microwave. Freeze in the sauce for up to 3 months.

Grape Jelly Meatballs FAQ: Common Questions

Grape Jelly Meatballs Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.