Grape Jelly Chicken Meatballs

Name: Grape Jelly Chicken Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 pounds ground chicken (or turkey); 1 cup panko breadcrumbs; 1 shallot (finely grated); 3 garlic cloves (minced); ½ cup finely grated Parmesan; 1 large egg; 1 tablespoon Worcestershire sauce; 2 teaspoon Dijon mustard; 1 teaspoon dried parsley; 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon olive oil (for browning); ¾ cup grape jelly; 1 cup tomato passata (tomato sauce); 1 tablespoon tomato paste; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 teaspoon apple cider vinegar; ½ teaspoon smoked paprika; ¼ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon black pepper; ½ cup low-sodium chicken broth; thinly sliced green onions; chopped fresh parsley

This post may contain affiliate links. Please read our disclosure policy.

These homemade grape jelly meatballs are made with ground chicken, Parmesan, garlic, and Dijon mustard. Brown them until golden, then simmer in a sweet-and-savory grape jelly tomato sauce until tender and fully cooked.

A skillet of grape jelly meatballs garnished with green onions.

As a busy mom of five, I always appreciate an appetizer that takes almost no effort but still disappears quickly. I have made these meatballs for family gatherings and parties, and everyone always goes back for more. The sweet-and-savory sauce may sound unusual, but it really works!

Serve these chicken meatballs as a party appetizer, or pair them with rice or mashed potatoes for an easy family meal.

Recipe Overview

Skill Level

Beginner

Prep Time

20 mins

Cook Time

30 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make Grape Jelly Meatballs. The full quantities can be found in the recipe card further down the post.

Ingredients to make grape jelly meatballs.

Ground chicken: Has a mild flavor that works well with the flavors in the sauce. Ground turkey also works well here.

Panko breadcrumbs: Dry panko breadcrumbs absorb excess moisture from the meatball ingredients, keeping them moist and tender without making them soggy. Regular breadcrumbs can work, but you’ll need less, and your meatballs may turn out slightly denser.

Shallot and garlic: Add layers of flavor and some extra moisture to the meatballs. Finely grate the shallot and mince the garlic so they incorporate smoothly into the chicken. Half a yellow onion will work in place of the shallot.

Parmesan: Adds savory flavor and seasons the meatballs. Use fresh grated here as pre-shredded cheese can contain fillers which may alter the texture of the meatballs.

Grape jelly: Creates a glossy, sweet-tart glaze over the meatballs. Use your favorite brand of grape jelly here, as the flavor shines through in the sauce.

Tomato sauce: Mellows out the sauce by cutting through the sweetness of the grape jelly. Its smooth texture is key to creating the silky glaze on the meatballs, so if you only have canned chopped tomatoes, puree them before adding to the pan.

Tips for the Best Meatballs

Don’t overwork the ground chicken: When mixing and shaping the meatballs, work quickly and handle them as little as possible. The more you work the mixture, the tougher and drier the meatballs will become.
Use a cookie scoop for portioning: To quickly divide the mixture into evenly sized meatballs, a spring-loaded cookie scoop is ideal.
Let the meatball mix rest: If you have time, let the meatball mixture sit for 10-15 minutes before shaping into balls. This gives the breadcrumbs time to soak up the liquids, making them hold their shape better during cooking.
Use damp hands to shape the meatballs: Lightly wet your hands when rolling the meatball mixture into balls. This prevents sticking and creates a smooth surface.
Check for doneness with a thermometer: To prevent overcooked meatballs (which can dry them out), use a temperature probe to ensure the center of the meatballs reaches 165F.

How to Make Grape Jelly Meatballs

Step 1. In a large bowl, combine the ground chicken, breadcrumbs, shallot, garlic, Parmesan, egg, Worcestershire sauce, Dijon mustard, parsley, salt, and pepper. Mix gently until just combined.

Step 2. Roll into meatballs about 1½ inches in diameter and place them on a parchment-lined baking sheet.

process shot to make the chicken meatball mixture and then forming the balls.

Step 3. Heat the olive oil in a large skillet over medium-high heat. Working in batches if needed, brown the meatballs for 2-3 minutes per side until lightly golden. They do not need to be fully cooked.

Step 4. Transfer the browned meatballs to a clean bowl.

Step 5. In the same large skillet you used to cook the meatballs, combine the grape jelly, passata, tomato paste, Dijon mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and broth.

process shot to cook the meatballs in the pan, then making the sauce in the skillet.

Step 6. Bring the sauce to a gentle simmer over medium heat, stirring frequently until the grape jelly has completely melted and the sauce is smooth and glossy.

Step 7. Add the meatballs back to the pan and into the sauce, and gently toss until every meatball is coated. Simmer for 10-12 minutes, until the meatballs are fully cooked and the flavors have melded.

Step 8. Sprinkle with green onions, if desired.

process shot to mix the meatballs in sauce in skillet and then garnishing with sliced green onions.

Recipe Notes & Variations

Make it gluten-free: Use gluten-free dry breadcrumbs in place of the panko. Check that the mustard, broth, and Worcestershire sauce you’re using are certified gluten-free.
Make it dairy-free: Omit the Parmesan cheese from the meatballs and add 2 tbsp nutritional yeast instead.
Swap the meat: Try ground beef instead of chicken for a richer, meatier flavor.
Add some heat: Stir in hot sauce, red pepper flakes, or a little cayenne pepper.
Use Frozen meatballs: If you’re short on time, you can use frozen meatballs instead of making them from scratch. Look for a brand that uses minimal, high-quality ingredients.

Storing and Reheating The Meatballs

Make-ahead: You can prep the meatball mixture and store in a covered bowl in the fridge for up to 24 hours before shaping and frying.
Storage: Store cooled leftovers in an airtight container in the fridge for up to 3 days. Alternatively, freeze for up to 3 months (thaw overnight in the fridge before reheating).
Reheating: Heat the meatballs and sauce with a splash of water in a skillet over medium-low heat, stirring occasionally, until the meatballs are heated through. Alternatively, microwave in a microwave-safe bowl until piping hot throughout.

Grape jelly meatballs in a skillet with a white spoon.

Questions I Get Asked a Lot

Can I use other jelly?

Yes, you can swap out the grape jelly for another type of jelly or preserve. Smooth cranberry sauce or red currant jelly work well for a sharper flavor. Apple jelly or apricot jelly has a more neutral taste.

Why is my sauce thin?

If your sauce seems thin, simmer it a little longer to thicken it. Keep in mind that it will be thinner when it’s hot and will thicken as it cools down.

Can I use jam instead of jelly?

You can use grape jam instead of jelly, although it will make the glaze slightly chunkier and less shiny.

Can I make the meatballs ahead of time?

Yes, you can shape and fry or bake the meatballs until cooked through. Let them cool, then store in the fridge for up to 3 days, or in the freezer for up to 3 months. When ready to serve, simmer the cold or frozen meatballs in the sauce ingredients until heated through (you may need to add a little water to the pan if heating from frozen).

chicken meatballs in tomato jelly sauce in a pan.

Serving suggestions

Serve the meatballs warm with toothpicks for parties, game day, or holiday gatherings. To make them a complete meal, pair them with rice like this cilantro-lime rice, instant pot mashed potatoes, simple couscous, or egg noodles. Add roasted vegetables, sautéed green beans, or a simple garden salad on the side.

More Easy Appetizers

Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.