Sweet and Spicy BBQ Meatballs
Tender meatballs glazed in a sticky-sweet barbecue sauce with a kick
- 2 lbsfrozen meatballs(beef or beef-pork blend)
- 1.5 cupsBBQ sauce
- 1 cupgrape jelly
- 2 tbspsriracha(adjust to taste)
- 1 tbspsoy sauce
- 1 tspgarlic powder
- 2 tbspsesame seeds(for garnish)
- 2 tbspgreen onions(sliced, for garnish)
These taste even better made a day ahead. Reheat gently in slow cooker or over low heat on stovetop.
- 1Add BBQ sauce, grape jelly, sriracha, soy sauce, and garlic powder to slow cooker
- 2Stir until jelly is incorporated
- 3Add frozen meatballs and stir to coat
- 4Cook on low for 4-5 hours or high for 2-3 hours
- 5Stir occasionally to ensure even coating
- 6Sauce should be thick and sticky when done
- 7Transfer to serving dish and garnish with sesame seeds and green onions
- 8Keep warm and serve with toothpicks
Frozen meatballs are not only acceptable but traditional for this recipe. The grape jelly sounds strange but trust the process. Stir occasionally so meatballs don't stick. If sauce seems thin, uncover for the last hour. Keep on low setting during the party to stay warm without overcooking.
Cocktail meatballs in grape jelly sauce emerged from mid-century American convenience cooking, popularized in the 1960s via recipes printed on jelly jar labels. The unusual combination works because grape jelly provides sweetness and helps create a glossy glaze. The sriracha addition is a modern update.