Grape Jelly Meatballs

Meatballs make the most delicious appetizer when serving a crowd, which is probably why they appear so frequently at parties and occasions of all kinds. his recipe offers a homemade spin on the classic Grape Jelly Meatballs with a flavorful twist from Two Brothers sweet chili sauce, but don’t worry – they’re just as nostalgic!

Carolyn Hodges

Recipe - Heinen's of Brecksville

Prep Time20 Minutes

Servings8

Cook Time18 Minutes

Ingredients

1 package Heinen’s meatloaf mix (about 1.75 lbs.)

¾ cup Heinen’s panko breadcrumbs

2 Heinen’s large cage free eggs, beaten

1 Tbsp. Worcestershire sauce

1 ½ tsp. kosher salt

1 tsp. Heinen’s paprika

1 tsp. Heinen’s onion powder

½ tsp. Heinen’s garlic powder

½ tsp. ground black pepper

1 cup Two Brothers barbeque sauce

1 cup Smucker’s concord grape jelly

½ cup Two Brothers sweet chili sauce

Heinen’s avocado oil

Chopped fresh parsley, for garnish

Directions

Into a large bowl, add the meatloaf mix, breadcrumbs, eggs, Worcestershire sauce, salt, paprika, onion powder, garlic powder, and black pepper. Use your hands to gently mix until combined (be careful not to overmix, which can make the meatballs tough). Shape into 1-inch appetizer-size meatballs (between 28-32).
In a separate bowl, whisk together the barbeque sauce, jelly, and sweet chili sauce. Set aside.
Heat a large, deep heavy-bottomed pot or Dutch oven (with a lid) over medium heat. Add enough oil to lightly cover the bottom of the pan, then sear the meatballs (working in batches, if necessary) until browned on all sides, about 3-5 minutes total (they will not be cooked through). Remove the meatballs and carefully drain the oil, then wipe out the pan.
Pour the barbeque sauce mixture into the pot and bring to a simmer. Add the meatballs back into the pot and use a wooden spoon to gently mix. Cover and continue to simmer over low heat until the meatballs are cooked through and sauce thickens, about 10-15 minutes. Remove from heat and remove the lid. Allow to stand 10 minutes before serving.
If serving immediately, transfer the meatballs to a serving bowl and top with parsley.
If serving later, transfer the meatballs to a slow cooker set to “warm” for up to 2 hours.

20 minutes

Prep Time

18 minutes

Cook Time

Servings

Directions

Into a large bowl, add the meatloaf mix, breadcrumbs, eggs, Worcestershire sauce, salt, paprika, onion powder, garlic powder, and black pepper. Use your hands to gently mix until combined (be careful not to overmix, which can make the meatballs tough). Shape into 1-inch appetizer-size meatballs (between 28-32).
In a separate bowl, whisk together the barbeque sauce, jelly, and sweet chili sauce. Set aside.
Heat a large, deep heavy-bottomed pot or Dutch oven (with a lid) over medium heat. Add enough oil to lightly cover the bottom of the pan, then sear the meatballs (working in batches, if necessary) until browned on all sides, about 3-5 minutes total (they will not be cooked through). Remove the meatballs and carefully drain the oil, then wipe out the pan.
Pour the barbeque sauce mixture into the pot and bring to a simmer. Add the meatballs back into the pot and use a wooden spoon to gently mix. Cover and continue to simmer over low heat until the meatballs are cooked through and sauce thickens, about 10-15 minutes. Remove from heat and remove the lid. Allow to stand 10 minutes before serving.
If serving immediately, transfer the meatballs to a serving bowl and top with parsley.
If serving later, transfer the meatballs to a slow cooker set to “warm” for up to 2 hours.