Cocktail Meatballs Grape Jelly Recipe

Cocktail Meatballs with Grape Jelly

This straightforward page delivers a timeless appetizer that’s perfect for parties, game days, or casual gatherings, Cocktail Meatballs simmered in a sweet-and-savory grape jelly sauce.

The recipe centers on homemade meatballs made from everyday ingredients. Shaped into one-inch balls and browned in shortening, they’re then coated in a unique sauce blending a 12-oz bottle of Heinz chili sauce with a 10-oz jar of Welch’s grape jelly. The result? A glossy, tangy glaze that transforms basic meatballs into addictive bites. For those short on time, the page offers a handy variation, swap in pre-made cocktail sausages and simmer them in the jelly mixture for just 20 minutes.

Preparation is easy and oven-free for the final step—after browning, everything simmers on the stovetop for 30 minutes, yielding about five dozen appetizers. Preheat your oven to 375°F only if baking the meatballs instead, though the skillet method keeps things simple.

What makes this recipe enduring is its retro charm, reminiscent of mid-20th-century American potlucks where grape jelly unexpectedly shines as a secret ingredient. Whether you’re a novice cook or a seasoned host, this page provides clear, no-fuss instructions that guarantee success.

Cocktail Meatballs Recipe

Instructions for Cocktail Meatballs

   Cocktail sausages: Substitute 4 jars (4 1/2 oz each) cocktail sausages for meatballs, simmer in jelly mixture 20 minutes.
Mix ground beef, bread crumbs, onion, milk, egg and next four ingredients; gently shape into one-inch balls. Melt shortening in large skillet;
brown meatballs. Remove meatballs from skillet; pour off fat. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered 30 minutes. Makes five dozen appetizers.