Make grape jelly meatballs even better by cooking them on the grill and adding a touch of BBQ sauce to the classic recipe.
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What are grape jelly meatballs
I can remember as a kid going to block parties where at least one person brought a Crockpot full of grape jelly meatballs every time. And everyone would devour them.
The concept of mixing grape jelly with meat sounds a little odd, but it works.
History of grape jelly meatballs
Based to my research using Newspapers.com, one of the original grape jelly meatball recipes was highlighted in the Montgomery County Sentinel in January 1962.
Woman’s Editor Kathleen Leary reported that two women, Lois Levine and Marian Fox Burros, set out to publish a book to make entertaining easier for hostesses. The Elegant But Easy Cookbook included 200 recipes that could be made in advance and either refrigerated for one to three days or frozen.
They said their goal of the book was to help hostesses be a guest at their own party. And one of the most popular recipes for doing just that was their chafing dish meatballs.
The original recipe
The original recipe involved mixing two pounds of ground meat, a beaten egg, one grated onion and salt to taste. After shaping the meatballs, they were placed in a simmering pot of chili sauce, grape jelly and lemon juice.
Once the meatballs were cooked through, they could be served right away or refrigerated or frozen and then reheated in a chafing dish for the party.
Throughout the sixties and seventies, the recipe was also referred to as tangy buffet meatballs or grape jelly meatballs. In the eighties they were even dubbed funky meatballs.
How the recipe changed
Eventually, the recipe got even easier.
People would just dump a bag of frozen meatballs into a slow cooker or instant pot with a jar of grape jelly and a bottle of Heinz chili sauce. It became the must-serve appetizer at parties.
Well fast forward to the 21st century, and I’m changing things again.
I’ve included a recipe for my homemade meatballs, and of course, I cook them on the grill. In addition to the chili sauce and grape jelly, I add in some BBQ sauce.
But you can’t just baste the sauce on the meatballs. They have to get a full dunk for maximum flavor. And if you really want to go all out, you could place them in a pan of sauce on the smoker for even more richness and authenticity.
You’re definitely going to want to make a batch of these for your next party or game day tailgate.
Ingredients
- Panko Breadcrumbs: These help add body to the meatball.
- Milk: This is used to soften the breadcrumbs and add moisture.
- Ground Meat: I like to use one pound of ground beef and one pound of ground pork.
- Spices: Italian seasoning, kosher salt, black pepper, granulated garlic, cumin, cayenne
- Grape Jelly: No need to look for any fancy brands. Classic Welch’s works great.
- Chili Sauce: Chili sauce is similar to ketchup, but it has extra spices in it so it’s a little more zesty.
- BBQ Sauce: Use your favorite kind.
Substitutions: Instead of chili sauce, you could use ketchup, but it won't have as much zing.
See the full recipe card below for servings and a full list of ingredients.
How to grill grape jelly meatballs
Heat your grill to around 300F degrees or medium low heat. If you have a charcoal or gas grill, it’s good to also setup an indirect heat zone, just in case there are flareups.
If cooking with wood, cherry wood and hickory wood are great with this recipe.
- STEP ONE: Place the breadcrumbs and milk in a large mixing bowl. Let the breadcrumbs soften for 5 minutes.
- STEP TWO: Add the meat and spices to the bowl. Mix well. It’s easiest to use your hands.
- STEP THREE: Shape the meat mixture into 24 meatballs about the size of golfballs. Place them on a pan and refrigerate for about 30 minutes.
- STEP FOUR: Place the meatballs on the grill over direct heat and cook for about 30 minutes, flipping regularly.
- STEP FIVE: Place a saucepan on the grill and add in the jelly, chili sauce and barbecue sauce. Stir to combine.
- STEP SIX: After the meatballs have cooked for about 30 minutes, use your tongs to dunk each one into the heated sauce. Continue grilling for another 10-15 minutes. The internal temperature of each meatball should be around 165F degrees.
PRO TIP: If you want to add even more flavor to these, make the sauce in an aluminum half pan. Then after you've grilled the meatballs for 30 minutes, place them in the pan with the sauce and smoke for another 30 minutes.
How to serve party meatballs
To serve as an appetizer, transfer the meatballs to a serving platter or bowl and serve with extra sauce and fancy toothpicks.
To serve as a meal, pile meatballs onto a plate of rice or noodles.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to five days. You can also freeze them for up to 6 months. Thaw them in the fridge overnight. Then, simply reheat them in the microwave.
GCG Pro Pitmaster Tips
- For juicy meatballs chill the balls for at least 30 minutes
- Set up an indirect heat zone in case you get flareups
- Heat the sauce before dunking the meatballs
Frequently Asked Questions
The idea of using grape jelly as a meatball sauce originated in the 1960s when two cookbook authors were creating recipes to make hosting a party easier.
There are four main ways to create a tender meatball.
First, start with meat that has a good balance of fat to meat. I like using 80/20 ground beef and ground pork shoulder.
Second, mix breadcrumbs and milk into the meat for a softer texture.
Third, make sure your meatballs are cold before grilling them. This helps the fat render into the meat instead of out of the meatball.
Lastly, only cook your meatballs to an internal temperature of 165F degrees. I use a Thermoworks Thermapen ONE to check the temperature.
More appetizer recipes
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Grilled Grape Jelly Meatballs
Ingredients
- 3/4 cup panko breadcrumbs
- 1/2 cup milk
- 1 lb ground beef
- 1 lb ground pork
- 1 tsp dried Italian seasoning
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp granulated garlic
- 1/2 tsp ground cumin
- 1/8 tsp cayenne pepper
Grape Jelly Sauce
- 1 cup grape jelly
- 1 cup chili sauce
- 1/4 cup BBQ sauce
Instructions
- Heat Grill: Heat your grill to 300F degrees. It's also good to have an indirect heat zone area, in case you get flare ups.
- Mix: Place the panko breadcrumbs and milk in a large bowl, and let them soak for five minutes. Add the meat and seasonings. Mix with your hands and shape into 24 meatballs. Set on a pan and chill for 30 minutes.
- Grill: Place the meatballs on the grill, close the lid and grill for 30 minutes, flipping occasionally.
- Make Sauce: While the meatballs are grilling, place a sauce pot on the stove. Add the sauce ingredients.
- Dunk: Once the meatballs have grilled for 30 minutes, dunk each one in the pan of sauce. Place them back on the grill. Close the lid and grill for 10-15 minutes, tossing occasionally. They’re cooked through when the internal temperature reaches 165F degrees.
- Serve: Serve with fancy toothpicks.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
