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Sweet & Tangy Meatballs

Sweet & Tangy Meatballs

Tender beef meatballs simmered in a glossy grape jelly and ketchup glaze with a hint of vinegar and Worcestershire—sweet, tangy, and perfect for parties or an easy weeknight dinner.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 pounds ground beef (80/20)
  • 1 cup plain breadcrumbs
  • 0.5 cup milk
  • 2 large eggs
  • 0.5 cup yellow onion, finely minced
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon olive oil for searing
  • 1.5 cups grape jelly
  • 1 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 0.25 teaspoon red pepper flakes optional

Instructions

Preparation Steps

  • In a large bowl, whisk together milk and eggs. Stir in breadcrumbs and let sit for 2 minutes to hydrate.
  • Add ground beef, minced onion, garlic, salt, and black pepper. Mix gently with your hands until just combined—do not overmix.
  • Scoop and roll the mixture into meatballs about 1.5 inches wide (roughly 24 meatballs).
  • Heat olive oil in a large skillet over medium heat. Sear meatballs in batches, turning to brown on all sides, about 5 to 6 minutes total. Transfer to a plate; they do not need to be fully cooked yet.
  • In the same skillet, add grape jelly, ketchup, apple cider vinegar, Worcestershire sauce, Dijon, and red pepper flakes. Whisk over medium heat until the jelly melts and the sauce is smooth and bubbling.
  • Return the meatballs to the skillet, turning to coat in the sauce. Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes until the meatballs are cooked through (165°F internal).
  • Uncover and simmer 2 to 3 more minutes to thicken the glaze to your liking, stirring gently so the meatballs don’t break.
  • Serve hot as an appetizer with toothpicks or over rice or mashed potatoes. Spoon extra sauce over the top.

Notes

Make-ahead tip: Roll and brown the meatballs up to 24 hours in advance; refrigerate, then simmer in the sauce before serving. Slow cooker option: Whisk the sauce in the insert, add browned meatballs, and cook on LOW for 3 to 4 hours.