Grilled Grape Meatballs: A Unique BBQ Delight
Grilled grape meatballs take the classic grape jelly meatball recipe to a whole new level by cooking them over a grill and adding a hint of BBQ sauce. This twist on a nostalgic favorite adds depth and flavor that will impress your family and friends.
Discover the Unique Flavor of Grape Jelly Meatballs
Grape jelly meatballs have been a staple at gatherings for decades, often served at potlucks and family parties. The combination of grape jelly and meat might seem unusual at first, yet it creates a delightful flavor that many enjoy. From childhood memories of block parties to the modern spin with grilling, the appeal of these meatballs remains strong.
The Fascinating History of Grape Jelly Meatballs
The original grape jelly meatball recipe was popularized by Kathleen Leary in the Montgomery County Sentinel in January 1962. The recipe aimed to help hostesses entertain easily with minimal preparation. The Elegant But Easy Cookbook, authored by Lois Levine and Marian Fox Burros, featured this dish as a favorite among party-goers.
How the Recipe Evolved Over Time
Over the decades, grape jelly meatballs have transformed from a traditional pot dish to a quick and easy creation involving store-bought frozen meatballs and sauces. Today, the recipe has been simplified even further, making it accessible for any occasion.
In this version, we reinvigorate these meatballs with homemade ingredients and the unique flavor of BBQ sauce, specifically using HNY FYR for a delightful contrast. When prepared on the grill, the result is a smoky, savory treat perfect for any gathering.
Ingredients for Grilled Grape Meatballs
- Panko Breadcrumbs: Adds texture and body.
- Milk: Soften breadcrumbs and add moisture.
- Ground Meat: Prefer a mix of ground beef and pork.
- Spices: Use Italian seasoning, kosher salt, black pepper, granulated garlic, and cayenne pepper.
- Grape Jelly: Classic brands like Welch’s work well.
- Chili Sauce: Adds zest similar to ketchup but with more spice.
- BBQ Sauce: Use your favorite for added flavor.
Note: Ketchup can replace chili sauce, but will lack the zing.
Preparation of Grilled Grape Meatballs
Begin by preheating your grill to around 300°F. This temperature, combined with a low indirect heat zone, is crucial for preventing flare-ups while grilling the meatballs.
- Mix Ingredients: Combine panko breadcrumbs and milk in a large bowl, allowing them to soften for 5 minutes. Then, add the ground meat and spices, mixing thoroughly.
- Shape Meatballs: Roll the mixture into golf ball-sized meatballs and place them on a pan. Refrigerate for 30 minutes to firm up.
- Grill the Meatballs: Place the meatballs directly on the grill, cooking them for approximately 30 minutes, flipping them occasionally for even cooking.
- Prepare the Sauce: While grilling, combine grape jelly, chili sauce, and BBQ sauce in a saucepan on the grill, stirring until combined.
- Dunk in Sauce: Once cooked, dunk each meatball into the sauce and return them to the grill for an additional 10-15 minutes until cooked through (internal temperature should reach 165°F).
Serve Your Grilled Grape Meatballs
For serving, transfer your meatballs to a platter or bowl, drizzling extra sauce on top, and offer toothpicks for easy eating. These meatballs pair wonderfully with rice or noodles for a more substantial meal.
Storage Tips
Store any leftover meatballs in an airtight container in the refrigerator for up to five days. Alternatively, they can be frozen for up to six months. To reheat, simply thaw in the fridge overnight and microwave until heated through.
