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Meatballs with Grape Jelly and Chili Sauce

Barbecue Meatballs
Yield:   About 3 dozen meatballs
Cook Time:   10-15 minutes
Tips:   Serve with toothpicks and a bowl of sauce on the side for dipping. Chili sauce can be found in 10-oz. glass jars near the ketchup in grocery stores. Best served with toothpicks or other food picks for easy taking.
Looking for an easy appetizer idea that pleases a crowd, is enjoyed by all ages and is amazingly easy to prepare? This Meatballs with Grape Jelly and Chili Sauce recipe fits the bill! Mini-sized ground beef meatballs are seasoned with a little minced onion and garlic, fresh parsley and Worcestershire sauce, and are then tenderized with egg,
milk and bread crumbs. The meatballs are quickly browned in a skillet, then briefly set aside and kept warm while the sauce is whipped up. The sauce is made with a simple and very tasty combination of grape jelly and chili sauce, which takes just minutes on the stove. (Tip: Chili sauce can be found in glass jars near the ketchup in your grocery store, and typically come in 10-oz. sizes.) The grape jelly and chili sauce makes plenty of sauce, which is perfect for serving on the side for dipping.

This recipe makes about 3 dozen 1-inch meatballs that are great for parties, holidays or any event. You can either insert tooth picks in the meatballs or provide toothpicks on the side, along with a bowl of the sauce for dipping, then watch them disappear! This Grape Jelly and Chili Sauce Meatballs recipe can also be used as a quick energy snack any time of day, and heats up in in the microwave in seconds. Both kids and adults will love these!


  • Meatballs
  • 1 lb. lean ground beef
  • 1/2 cup dry bread crumbs
  • 1/3 cup minced onion
  • 2 teaspoons minced garlic
  • 1/4 cup milk
  • 1 egg, beaten
  • 1 tablespoon finely chopped fresh flat leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Worcestershire sauce

  • Grape Jelly and Chili Sauce
  • 1 1/4 cups red chili sauce (or a 10-oz. jar)
  • 1 1/4 cups grape jelly (or a 10-oz. jar)

In a large mixing bowl, combine ground beef, bread crumbs, onion, garlic, milk, egg, parsley, salt, pepper and Worcestershire sauce. Mix until thoroughly combined. (Tip: Mixing with hands works best. If desired, thin rubber gloves may be used to keep hands clean.)

Form meat mixture into 1-inch balls and cook in a large nonstick skillet over medium-high heat, shaking skillet frequently to roll meatballs to keep their round shape and brown on all sides. Remove meatballs from skillet and place on a plate or tray, then cover with aluminum foil to keep warm. Drain fat from skillet and wipe skillet clean with a paper towel.

Grape Jelly and Chili Sauce

Add chili sauce and grape jelly to skillet. Heat over medium heat, stirring constantly, until jelly has completely melted and blended with chili sauce. Return meatballs to skillet and mix with sauce. Heat for about 5 minutes over medium heat until heated through. Serve warm with tooth picks and a small bowl of sauce on the side for dipping.

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