Grape Jelly Chicken Meatballs
These homemade grape jelly meatballs are made with ground chicken or turkey, Parmesan, garlic, and seasonings, then browned and simmered in a sweet-and-tangy grape jelly tomato sauce.
Servings: 6 servings (30 meatballs total)
Ingredients
Chicken Meatballs:
- 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
Grape Jelly Tomato Sauce:
- 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
Optional:
- thinly sliced green onions
- chopped fresh parsley
Instructions
- In a large bowl, combine the 2 pounds ground chicken , 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, and ½ teaspoon black pepper. Mix gently until just combined.
- Roll into meatballs about 1½ inches in diameter and place them on a parchment-lined baking sheet.
- Heat the 1 tablespoon 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.
- Transfer the browned meatballs to a clean bowl.
- In the same large skillet where you cooked the meatballs, combine the ¾ cup grape jelly, 1 cup tomato passata, 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, and ½ cup low-sodium chicken broth.
- 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.
- Add the meatballs back to the pan and into the sauce and gently toss until every meatball is coated. Simmer for 10-12 minutes so the meatballs are fully cooked and the flavors can come together.
- Sprinkle with thinly sliced green onions and chopped fresh parsley, if desired.
Notes
- Mix the meatball mixture gently. Overmixing can make the meatballs dense or tough.
- Lightly wet or oil your hands before shaping the meatballs to prevent sticking.
- Keep the meatballs close to the same size so they cook evenly.
- Brown them in batches without crowding the skillet. They only need to develop a golden exterior at this stage.
- Finely grate the shallot so it blends into the meatballs and adds moisture without leaving large pieces.
- Stir the sauce frequently as it heats so the grape jelly melts evenly.
- Meatballs should reach an internal temperature of 165°F.
- If the sauce becomes too thick, stir in a small splash of chicken broth.
Nutrition
Serving: 5meatballs | Calories: 477kcal | Carbohydrates: 45g | Protein: 33g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 882mg | Potassium: 1178mg | Fiber: 2g | Sugar: 25g | Vitamin A: 462IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 4mg