Three Ingredient BBQ Grape Jelly Meatballs
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These BBQ grape jelly meatballs are literally the easiest party appetizer ever. All you need is frozen or from-scratch meatballs, grape jelly, and your favorite BBQ sauce. Pour everything in the slow cooker for a hands-off recipe, or make them on the stove for a quicker option. Either way, this classic appetizer is amazing for holidays, parties, and get-togethers!
You know that I am an absolute heathen for a classic appetizer like pepper jelly cream cheese dip or flaky little smokies in a blanket. But the other day, I came across these meatballs in one of my grandma’s cookbooks and straight up time-blasted into the past.
If you’ve ever been to a potluck, you’ve probably had these meatballs. They’re sweet, they’re savory, and yeah, the grape jelly seems a little weird but it also works. This recipe makes me think of family gatherings, potlucks with my parent’s friends, and those parties where your mom would buy Mary Kay and Yankee Candles.
Instead of using frozen meatballs though, I typically use the homemade recipe that I developed when I was in culinary school. They’re juicier and more flavorful, so it’s worth the extra time. Also, I would use a lower sugar BBQ sauce so the app isn’t too sweet. I like Stubb’s Original which is also what I used in these pulled pork sliders and my crispy air fryer BBQ chicken wings!
From scratch or frozen meatballs
To be honest, I’ve never met a frozen meatball that I’ve liked lol. So, I just take a few extra minutes to make homemade meatballs instead! If you’re going the homemade route, grab some Panko breadcrumbs, whole milk, ground beef, garlic, onion, eggs, dried parsley, Kosher salt, Worcestershire sauce, and black pepper.
Or, you can use pre-made meatballs if you have a brand that you like! In that case, all you’ll need is frozen meatballs, your favorite barbecue sauce, and grape jelly.
For juicy meatballs, I would use 80/20 ground beef. But you can also use 85/15 if you prefer. Just don’t go too lean or the meatballs will come out dry!
How to make basic meatballs
I like to sauté the onions before I add them to the meat mixture, because it gives the meatballs a deeper flavor. Also, I kinda hate the texture of crunchy onions a lot of the time lol. You can use raw or sautéed, totally up to you!
Slow cooker directions
On the stove
Store & reheat leftovers
Scoop any leftovers into an airtight container and refrigerate them for up to 5 days. To reheat, you have a couple of opions:
- Slow cooker – transfer the meatballs to a greased slow cooker. Reheat on LOW for 3-4 hours or HIGH for 2-3 hours.
- Microwave – heat individual portions for 1-2 minutes in the microwave, or until the centers are hot.
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From-Scratch BBQ Grape Jelly Meatballs
Ingredients
Homemade Meatballs
- 1 cup Panko breadcrumbs (70 grams)
- 1/2 cup whole milk (120 milliliters)
- 2 pounds 80/20 ground beef (908 grams)
- 4 teaspoons minced garlic (4 big cloves)
- 1/2 cup finely-chopped sweet onion (70 grams)
- 2 large eggs, room temperature
- 2 teaspoons dried parsley
- 1 teaspoon Kosher salt
- 2 teaspoons Worcestershire sauce
- Black pepper, to taste
BBQ Grape Jelly Sauce
- 16 ounces grape jelly (454 grams)
- 16 ounces BBQ sauce (454 milliliters)
- Chopped green onions or chives, for garnish
Equipment
- Slow cooker or Dutch oven
Instructions
Homemade Meatballs
- Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper.
- In a large mixing bowl, stir the breadcrumbs and whole milk together. Let the mixture sit for 5-10 minutes, until the breadcrumbs have rehydrated.
- Add the ground beef, garlic, onions, eggs, parsley, Kosher salt, Worcestershire sauce, and black pepper to the breadcrumb mixture. Use a rubber spatula to mix the meat mixture until it's well-combined. Don't over-mix or the meatballs will come out dense.
- Using a #60 scoop, divide the meat mixture into 1 Tablespoon portions. Then, roll each portion of meat into a ball with clean hands. You should have about 60 small meatballs.
- Line the meatballs on the prepared sheet pan, leaving some space in-between each. Bake for 14-15 minutes, until the internal temperature of the meatballs reaches 165°F (74°C). Drain off any extra grease.
Slow Cooker
- Grease the bowl of a slow cooker with neutral oil or cooking spray. Pour the BBQ sauce and grape jelly into the slow cooker and whisk until it's combined.
- Toss the cooked meatballs in the BBQ-grape jelly sauce. Cover the slow cooker and cook the meatballs on LOW for 3-4 hours or HIGH for 2-3 hours. Stir the mixture occasionally to keep the meatballs from sticking.
- Once the meatballs are hot and the sauce has thickened, turn the slow cooker to WARM. Garnish the meatballs with chopped green onions or chives, if desired.
Stove Top
- Grease a Dutch oven or large skillet with neutral oil or cooking spray. Combine the BBQ sauce and jelly in the Dutch oven. Toss the meatballs with the BBQ-grape jelly sauce.
- Bring the meatballs to a simmer over medium-low heat. Cover and simmer the meatballs for 15-20 minutes, stirring occasionally. The meatballs are ready when the centers reach 165°F (74°C) and the sauce is thickened.
- Sprinkle the meatballs with chopped green onions or chives, if using. Enjoy!
