Barbecue Grape-Jelly Meatballs

These incredible barbecue grape-jelly meatballs are going to be your new party favorite! Everyone from kids to grandparents absolutely loves these sweet and savory bites. The best part is you can just toss everything in the slow cooker and let it work its magic while you relax.

Recipe Details

Timing & Servings: Active Time: 30 minutes, Total Time: 3 hours 30 minutes, Serves: 16 people.

Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, High-Protein.

Nutrition Facts (per serving): 225 Calories, 11g Fat, 18g Carbs, 12g Protein.

Ingredients You’ll Need

Ground beef: You’ll need 1 pound of 90%-lean ground beef. This lean beef keeps the meatballs from being too greasy while still staying super tender.

Ground pork: 1 pound of ground pork adds amazing flavor and keeps these meatballs incredibly juicy. The combo of beef and pork is pure magic!

Whole-wheat panko breadcrumbs: 1 cup of these light, crispy crumbs helps bind everything together. They make the meatballs so much fluffier than regular breadcrumbs.

Shallot: ¼ cup finely chopped shallot gives a gentle onion flavor that’s not too strong. If you don’t have shallots, regular onion works great too!

Eggs: 2 large eggs, lightly beaten, help hold all the ingredients together perfectly. Room temperature eggs mix in easier.

Salt and pepper: ½ teaspoon each of salt and ground pepper seasons the meat just right. Don’t skip this step – it makes such a difference!

Extra-virgin olive oil: 2 tablespoons divided for browning the meatballs. This creates that beautiful golden color and locks in all the flavors.

Barbecue sauce: ⅔ cup of thick tomato-based barbecue sauce like Stubb’s Original. The thicker consistency works best for coating the meatballs.

Grape jelly: ⅔ cup of grape jelly is the secret ingredient that makes these meatballs so special! It adds the perfect sweet balance.

Ketchup: 3 tablespoons of ketchup adds extra tomato flavor and helps thicken the sauce beautifully.

Hot sauce: 1½ tablespoons of hot sauce gives just a tiny kick. You can adjust this to your family’s taste!

Fresh chives: Chopped fresh chives for garnish add a pop of color and fresh flavor on top.

How to Make Barbecue Grape-Jelly Meatballs

Step 1: Mix the ground beef, ground pork, panko, shallot, eggs, salt and pepper in a large bowl. Use your hands to gently combine everything – don’t overmix or the meatballs will be tough. Roll the mixture into 48 one-inch balls and place them on a large rimmed baking sheet.

Step 2: Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add half of the meatballs to the hot pan. Cook them, turning often, until they’re evenly browned on all sides, about 5 minutes total. Transfer these beautifully browned meatballs to your 5- or 6-quart slow cooker.

Step 3: Repeat the browning process with the remaining 1 tablespoon oil and the rest of the meatballs. Don’t wipe the skillet clean when you’re done – those browned bits are flavor gold!

Step 4: Whisk together the barbecue sauce, grape jelly, ketchup and hot sauce in a small bowl. Pour this sauce mixture into your hot skillet and stir to scrape up all those delicious browned bits from the bottom. This step adds so much extra flavor to your sauce!

Step 5: Pour the warm sauce over the meatballs in your slow cooker and gently stir to coat them all. Cover and cook on Low until the sauce thickens and beautifully coats the meatballs, about 3 to 4 hours. The meatballs are done when a thermometer reads 160°F. Garnish with chopped chives if you’d like!

Easy and Quick Barbecue Grape-Jelly Meatballs Version

Want to save time? You can totally use frozen meatballs for this recipe! Just grab 3 pounds of your favorite frozen meatballs and skip all the mixing and browning steps. Toss the frozen meatballs right into your slow cooker with the sauce mixture and cook for 2 to 3 hours on Low. They’ll be just as delicious and you’ll save yourself 30 minutes of prep time!

Serving Ideas

These meatballs make a complete meal on their own, but they’re also perfect for parties! Serve them right from the slow cooker with toothpicks for easy finger food. They’re amazing over fluffy white rice or creamy mashed potatoes too. For a party spread, add some crusty dinner rolls and a simple green salad.

Storage

Store leftover meatballs in the fridge for up to 4 days in a covered container. To reheat, just pop them in the microwave for 1-2 minutes or warm them gently on the stove over low heat. You can also freeze them for up to 3 months – just thaw overnight in the fridge before reheating.

Substitutions

No grape jelly? Try apricot jam or even strawberry jelly for a fun twist! You can swap the ground pork for all ground beef if that’s what you have. Regular breadcrumbs work fine instead of panko, and a small onion can replace the shallot. Feel free to use your favorite barbecue sauce too!

Pro Tips

• Perfect meatball size: Use a small cookie scoop to make all your meatballs the same size – they’ll cook evenly every time!
• No-stick browning: Make sure your oil is hot before adding the meatballs, and don’t move them too quickly or they’ll stick.
• Sauce consistency: If your sauce seems too thin after cooking, remove the lid and cook on High for 15-20 minutes to thicken it up.
• Make-ahead magic: You can brown the meatballs the night before and store them in the fridge until you’re ready to slow cook!

FAQs

Can I make these meatballs in the oven instead?

You bet! After browning the meatballs, transfer them to a baking dish with the sauce and cover tightly with foil. Bake at 350°F for about 45 minutes to 1 hour, stirring once halfway through.

What if I don’t have a slow cooker?

No worries! You can simmer these on the stovetop instead. After adding the sauce to the browned meatballs in your skillet, reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally.

Can I double this recipe for a big party?

Sure! Just make sure you have a large enough slow cooker – you’ll need at least an 8-quart one for a double batch. The cooking time stays about the same.

How spicy are these meatballs?

They’re really mild! The hot sauce just adds a tiny bit of tang, not heat. If you want them spicier, feel free to add more hot sauce to taste.

I’d love to hear how these meatballs turn out for you! Drop a comment below and let me know if your family loved them as much as mine does. Happy cooking, friend!