Tailgate Grape Jelly Meatballs Recipes

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GRAPE JELLY MEATBALLS



Grape Jelly Meatballs image

Awesome meatballs! I buy my frozen cocktail meatballs at Costco®.

Provided by whatsup12399

Categories     Main Dish Recipes     Meatball Recipes

Time 3h5m

Yield 24

Number Of Ingredients 4

1 (32 ounce) jar grape jelly
2 (12 ounce) bottles tomato-based chili sauce (such as Heinz®)
1 pinch cayenne pepper
1 (6 pound) bag frozen cocktail-sized meatballs

Steps:

  • Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes.
  • Place meatballs in a slow cooker and top with grape jelly mixture.
  • Cook on Low for 3 to 4 hours.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 32.4 g, Cholesterol 94.3 mg, Fat 14.6 g, Fiber 0.5 g, Protein 19.1 g, SaturatedFat 5.2 g, Sodium 175.7 mg, Sugar 23 g

TAILGATE GRAPE JELLY MEATBALLS



Tailgate Grape Jelly Meatballs image

Make and share this Tailgate Grape Jelly Meatballs recipe from Food.com.

Provided by NumbaOneStina

Categories     Meat

Time 1h5m

Yield 100 meatballs, 25 serving(s)

Number Of Ingredients 3

8 ounces grape jelly
12 ounces chili sauce (Bennets brand in ketchup aisle)
100 meatballs

Steps:

  • Thaw out the meatballs.
  • Preheat oven to 350 degrees.
  • Mix 8 oz. grape jelly and 12 oz. chili sauce in separate bowl.
  • Place meatballs in a large baking dish.
  • Pour sauce mixture over the meatballs.
  • Bake meatballs for 1 hour, making sure to stir them around about half way through.

Nutrition Facts : Calories 38, Sodium 184.8, Carbohydrate 9, Fiber 0.9, Sugar 6, Protein 0.3

PARTY MEATBALLS



Party Meatballs image

You know that these will be a hit at your party, because they have the word "party" in the name. Millions of people in the 70s knew it wasn't a good time unless a chafing dish full of these meatballs was making an appearance. How many other dishes do you know that guarantee a good time?

Provided by Food Network

Categories     appetizer

Time 1h

Yield 8 entree servings or 16 appetizer servings

Number Of Ingredients 18

1 medium onion
1 1/2 pounds ground beef
8 ounces ground pork
One 10.75-ounce can condensed cream of tomato soup
1/3 cup panko breadcrumbs
1 teaspoon mustard powder
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
3 cloves garlic, finely minced
2 tablespoons unsalted butter
1 medium onion, chopped finely
2 tablespoon all-purpose flour
1 1/2 cups beef stock
1/2 cup grape jelly
1/4 cup finely ground graham crackers
1 1/2 tablespoons ketchup
1 teaspoon red wine vinegar
1/4 cup chopped fresh curly parsley

Steps:

  • For the meatballs: Preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil, then place a wire rack over it.
  • Grate the onion into a large bowl using a box grater. Add the ground beef and pork, tomato soup, panko, mustard powder, pepper, salt and minced garlic and knead together with your hands until thoroughly mixed. Use a tablespoon to help you make small meatballs, placing them close together but not touching on the prepared sheet pan. Bake until well browned, 15 to 20 minutes.
  • For the sauce: Melt the butter a large saute pan over medium heat. Add the onion and cook until soft and translucent, 3 to 4 minutes. Stir in the flour until no raw bits are visible, then continue cooking for another minute. Whisk in the beef stock 1/2 cup at a time, allowing it to thicken between each addition, then whisk in the grape jelly until smooth. Cook until the sauce begins to bubble, then add the graham cracker crumbs, ketchup and vinegar. Reduce the heat to medium-low and continue cooking, stirring occasionally, until it thickens slightly, 3 to 5 minutes.
  • Add the meatballs to the saute pan and gently toss to coat. Cook for another 3 minutes, then transfer to a chafing dish. Sprinkle with chopped parsley and serve warm.

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