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The easiest appetizer recipe you’ll find. Meatballs simmered in grape jelly and jarred chile sauce. Perfect for game day.
Meatballs full of flavor with a Grape Jelly and Chili Sauce Glaze.
Tis the season for appetizer, small bite, tapas gatherings. My favorite kind of parties.
I’m sure this post finds you hustling and bustling and enjoying the Holiday time of year.
This week has been a whirlwind in our world. It started last Saturday with our office party. A wonderful traditional Italian meal at a co-worker’s home. Then an ornament exchange party at my friend Heather’s. Her table was filled with wonderful food and I thought the highlight was her spicy glazed ham = omg. Then there was that Thursday Night Bronco game….boo-hoo, the Grinch came early to Denver. And of course there’s that shopping “thing”.
Friday night found us glued to the television saddened and horrified for our community, watching yet another school shooting incident unfold, and so very close to home. I was less than a mile away and watched as the army of police vehicles, ambulances, swat team crews, and television stations rushed up University Boulevard in an impressive response.
I’ve simply had no time to blog.
Being in a Holiday party frame of mind, I’m also in the appetizer frame of mind so a Googleing I went. Enjoy. And if you’re like me, it’s one of those things you can’t stop eating.
Looking for more meatball recipes. Take a look at my go-to. This is my mom’s recipe and has been a family favorite for years. BBQ Meatballs, the sauce is killer.
Now for the sweet and sour recipe.
Sweet and Sour, Grape Jelly Glaze
Classic Grape Jelly Meatball Sauce
5 from 2 votes
Print Pin Rate
Course: Appetizer Recipes
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Servings: 40
Calories: 32kcal
Author: Lea Ann Brown
Ingredients
- 12 ounce jar chili sauce sweet chili sauce
- 12 ounces grape jelly
- Juice of one lemon
Instructions
In a large pot, combine the chili sauce, grape jelly and lemon juice.
Heat this mixture over medium heat until the jelly melts and everything begins to incorporate.
Add the meatballs to the sauce and simmer for at least 30 minutes, until the meatballs are heated through
This recipe is very, very adaptable. If you don’t have chili sauce, use ketchup. Or co*cktail sauce. Don’t have a lemon? Use a lime! Want some added kick? Add a splash or two of teriyaki sauce (yum. I promise.). Be adventurous with your flavor of jam, if you want. You can also choose to cook the meatballs in the sauce rather than adding them in after they are cooked – whatever you choose. We always served these over rice, but they make great appetizer meatballs, or can be served however you prefer.
Notes
Makes Enough Sauce for 40 meatballs
Nutrition
Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 38mg | Fiber: 1g | Sugar: 5g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg
Tried this Recipe? Please leave a comment and star rating below. Or tag me on InstagramMention @CookingOnTheRanch or tag #cookingontheranch
I used my basic meatball recipe:
Basic Meatball Recipe
A meatball recipe to feed a crowd
5 from 1 vote
Print Pin Rate
Course: Appetizer Recipes
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Servings: 40
Calories: 118kcal
Author: Lea Ann Brown
Ingredients
- 3 pounds ground beef Extra lean
- 13 ounces evaporated milk
- 2 wholes eggs lightly beaten
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 2 Cup saltine crackers crushed or 2 C. Old Fashioned Oats
- 1 whole onion fine diced
- 1/2 clove garlic fine diced
- 2 teaspoons chili powder
Instructions
Mix all ingredients together in a large bowl and form into meatballs. Bake on a cookie sheet treated with non-stick spray. 375 degrees for about 20 minutes. Makes about 40 meatballs.
Nutrition
Calories: 118kcal | Carbohydrates: 4g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 131mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Tried this Recipe? Please leave a comment and star rating below. Or tag me on InstagramMention @CookingOnTheRanch or tag #cookingontheranch
Sweet and Sour, Grape Jelly Meatballs…They’re what’s for an Appetizer.
Lea Ann Brown
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
More Appetizer and co*cktail Recipes
- The Fort Restaurant Refrigerator Pickled Jalapenos
- Cheesy Chorizo Stuffed Mushrooms
- Honeyed Prosciutto Wrapped Shrimp
- Pappas Bros Shrimp Remoulade
Reader Interactions
Comments
Vickie says
I thought of you immediately when I heard of that shooting. How scary!
Your beautiful photo makes me want to grab one of those succulent little bites! In Texas people made a much less elegant version that was co*cktail sausages cooked in a crockpot with jar of grape jelly . . . . went by the lovely name of Grape Wienies. (that name makes you want a bite, doesn’t it?)
Hugs and Merry Christmas!Reply
- Lea Ann says
Making those grape wienies very soon! My personal shopper came home with this huge jar of grape jelly that’s clogging up the fridge. Gotta make something with it. 🙂
Reply
- Joy @ Yesterfood says
Lea Ann, I’m so glad you’re not “one of those” who doesn’t share recipes….because this one sounds fantastic. I love the combination of flavors- wouldn’t this be fun for a New Year’s Eve party? I’m thinking yes. 🙂
Reply
- Lea Ann says
I’m thinking “yes” Joy. Thanks for stopping by.
Reply
- Penny says
I had a version of these too, at a wedding years ago. But my source shared her recipe. It was my Aunt Pat and I still make her meatballs. The difference from yours is that she used a can of jellied cranberry sauce instead of grape jelly. I love, love your photo! I am having all kinds of problems with photography lately because of lighting issues. Hope you have a wonderful Christmas with your family Lea Ann.
Reply
- Lea Ann says
Since I’ve made this recipe, I’ve seen a couple of versions with cranberry. Sounds good to me. Lighting issues are always my frustration. Sometimes I just don’t get it.
Reply
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