Sweet and savory BBQ Grape Jelly Meatballs are a classic party appetizer. Learn how to make homemade meatballs with this easy recipe! Or, save time and use frozen meatballs instead for a quick 3-ingredient dish. Serve them up on some of my delicious crusty French Bread for a simple sandwich dinner.
Why this recipe works
- Whole ingredients - know exactly what goes into your meatballs and control how spicy they get!
- Quick and easy- to put together with no-fail instructions.
- Adaptable - short on time? No problem, easily swap out frozen meatballs for the fresh ones.
- Doubles as a main dish - serve these up as a quick weeknight meal as a sandwich or with some Cheesy Ranch Potatoes.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
Ingredient notes
- Ground beef - use a lean ground beef with 20% or less fat. Using a high fat beef will cause excess grease in the dish thinning the sauce.
- Barbecue sauce - I prefer to use either Sweet Baby Rays or Stubbs for this recipe. You can use your favorite though!
- Jalapenos - if you want the dish to be spicier pick an older jalapeno that has cracked skin or is red in color.
- Frozen meatballs - look for fully cooked beef or Italian seasoned meatballs in a 1 to 1-½ pound bag. Cook from frozen for a quick 3-ingredient recipe.
Ingredient swaps
- Beef and/or breakfast sausage - make it all beef or substitute with chicken or turkey. The chicken will be milder than the beef like my Crockpot Buffalo Chicken Meatballs!
- Barbecue sauce - try it with chili sauce instead.
- Grape jelly - just as delicous with strawberry or raspberry. If you prefer check out the flavors from my BBQ Hawaiian Lil' Smokies for inspiration! Or, use use up leftover cranberry sauce from Thanksgiving.
- Green onion - you can use shallots, Vidalia, or red onion. Dice very small and saute before using for a milder flavor.
- Jalapeno - serrano peppers are an easy substitute. Also, double the amount of either the cayenne or hot red pepper flakes.
How to make it
Step 1: Make the meatballs
Combine together well in a large bowl or stand mixer the ground beef, bulk breakfast pork sausage, egg, jalapeno, green onion, cayenne pepper, black pepper, onion and garlic powder, hot red pepper flakes, Worcestershire sauce, molasses, and mustard.
Add in the bread crumbs then mix together. The meat mixture should have a nice sticky feel. If it is to wet add a little more of the bread crumbs.
Form into 1-½ inch balls for appetizers. Place on an ungreased baking sheet. Broil for 10 minutes turning half way through cooking time. Browning the meatballs will help them hold their shape when cooking.
Remove from oven and set aside to cool for a few minutes.
Step 2: Prepare the sauce
In a small bowl or large measuring cup using a small whisk stir the BBQ sauce and the grape jelly together.
Instant Pot Only - whisk in ½ cup of water. This will thin the liquid so that you do not receive a burn notice when using the pressure cooker.
Step 3: Cooking instructions
Put meatballs in either the Instant Pot or the Crockpot. Note this is for a traditional crockpot and not intended for the slow cook setting on the Instant Pot.
To finish these in the Instant Pot cook on high pressure for 10 minutes followed by a 15 natural pressure release.
To make these in the Slow Cooker cook on the the high setting for 2-3 hours.
Frozen meatballs - cooking time remains the same for both methods. Cook from frozen if you did not make the meatballs from scratch.
Expert tips
- Meatballs like the cold - be sure to keep the ingredients cold since this will make it easier to work with the meat.
- Moisture is important - don't skip the egg or bread crumbs because the binder keeps the meatball tender.
- Taste and smell - once everything is mixed together the meat mixture should smell fragrant. If you want a preview of what it tastes like then fry a small piece for a taste test.
- Easy clean up - use gloves when forming the meatballs, and cover your baking sheet with foil.
FAQ's
Substitute crushed pork rinds or buy gluten free bread crumbs to make this gluten free. If using frozen meatballs be sure to buy gluten free ones.
You can double this recipe just don't overfill the Instant Pot. You don't need to double the barbecue sauce since there is plenty. The cook time will remain the same. For both methods.
You can make this dish a few days in advance, and reheat. You can also make the meatball mixture in the morning, roll the balls, and refrigerate until it's time to cook at dinner time.
No, you can brown these on the stove or in the Instant Pot on saute mode. If you use the Instant Pot, deglaze the bottom of the pot with half the water you are supposed to use for the sauce.
Serving suggestions
Serve these as an appetizer with toothpicks, or on hoagie rolls with cheese as a sandwich. You can also serve over mashed potatoes, noodles, or rice.
Healthier options for meal prep and lunches would be steamed broccoli, green salad, or asparagus.
Storage & reheating
Serve immediately, or store the BBQ meatballs in an airtight container for up to one week. Reheat in the microwave for individuals portions. For large gatherings, reheat in the Instant Pot on warm or in the slow cooker on low until warmed through.
Properly stored meatballs can be frozen and can be expected to hold their quality for 3 to 4 months. To reheat thaw in the refrigerator then reheat using one of the methods above.
More appetizer recipes
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BBQ Grape Jelly Meatballs
Ingredients
Meatball Mixture
- 1 pound ground beef
- 1 pound bulk pork breakfast sausage
- ½ cup Italian Seasoned breadcrumbs
- 1 jalapenos with seeds and membrane removed, finely diced
- 1 green onion very small, and finely sliced
- 1 egg
- 1 teaspoon smoked paprika
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoon molasses
- ½ teaspoon hot red pepper flakes
Barbecue Sauce
- 1 cup prepared BBQ sauce
- ½ cup grape jelly
- ½ cup water for use with the Instant Pot only
Instructions
- Combine all the ingredients from the Meatball Mixture ingredient list into a mixer or large bowls. Mix together well. Add the bread crumbs last and adjust so the mixture is slightly sticky and not to wet.
- Form meat mixture into 1 ½-inch balls and put on a cookie sheet. Broil for ten minutes turning halfway through the cooking time.
- Whisk together the barbecue sauce and the grape jelly. If using the Instant Pot stir in ½ cup water.
- Add the meatballs and BBQ sauce mixture to the Instant Pot or Crockpot. Stir to coat meatballs.
- For the Instant Pot, seal the lid and cook on high pressure for 15 minutes then follow with a 10-minute natural pressure release.
- For the Crockpot, put the lid on and cook on high for 3 hours.
- Serve immediately or store in an airtight container for up to one week. Properly stored meatballs can be frozen for up to 3-4 months.
Notes
- Meatballs like the cold - be sure to keep the ingredients cold since this will make it easier to work with the meat.
- Moisture is important - don't skip the egg or bread crumbs because the binder keeps the meatball tender.
- Taste and smell - once everything is mixed together the meat mixture should smell fragrant. If you want a preview of what it tastes like then fry a small piece for a taste test.
- Easy clean up - use gloves when forming the meatballs, and cover your baking sheet with foil.
Nutrition
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