Quick and Easy Sweet & Tangy BBQ Meatballs
Looking for a crowd-pleasing appetizer that's both simple and delicious? These BBQ grape jelly meatballs are a fun twist on the classic recipe. They substitute chili sauce for your favorite barbecue sauce. With just three ingredients and minimal prep time, you'll have an appetizer that's perfect for any occasion.
Equipment
- Large covered saucepan
Ingredients
- 1 cup (12 ounces) grape jelly
- 1 cup (about 12 ounces) barbecue sauce (See Tips 1 and 2)
- 2 pounds (32 ounces) frozen store-bought fully cooked meatballs (See Tip 3)
Instructions
- Stir grape jelly and barbecue sauce together in a large saucepan over medium heat until the grape jelly has melted, about 5 minutes.
- Add the frozen meatballs; stir to coat thoroughly. Reduce the heat to medium-low and cover the saucepan. Simmer until the meatballs are fully heated, about 25 minutes.
- Serve warm.
- Yield: 12 servings. (See Tips 4 and 5)
Video
Tips/Notes
- I used Sweet Baby Ray Original barbecue sauce, but feel free to use your favorite barbecue sauce.
- Use chili sauce instead of the barbecue sauce for a more traditional recipe.
- I used turkey meatballs, but you can also use beef meatballs. You can also use homemade meatballs.
- This recipe can also be made in a crock pot. It'll take 3 to 4 hours on low, or 2 hours on high. In addition, a crock pot is a convenient way to serve these meatballs.
- This recipe can be made in advance and refrigerated in a covered container for up to two days. I like to reheat the meatballs in a saucepan on the stovetop.
Nutrition
Calories: 282kcalCarbohydrates: 32gProtein: 15gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.03gCholesterol: 72mgSodium: 615mgPotassium: 77mgFiber: 1gSugar: 23gVitamin A: 53IUVitamin C: 3mgCalcium: 68mgIron: 2mg
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