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–+ servings
Dinner

Delicious Dinner: Juicy Saucy Meatballs You'll Love

A quick and easy dinner featuring juicy saucy meatballs, a delightful combo of BBQ sauce and grape jelly.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground beef a flavorful base that keeps the meatballs juicy.
  • 0.5 cup Breadcrumbs help bind the meat together and add texture.
  • 1 large Egg acts as a binding agent, ensuring the meatballs stay moist.
  • 1 teaspoon Garlic powder adds a warm, aromatic flavor.
  • 1 teaspoon Onion powder contributes an extra layer of savory goodness.
  • 0.5 teaspoon Salt enhances all those delicious flavors.
  • 0.25 teaspoon Black pepper offers a subtle kick.
For the Sauce
  • 1 cup BBQ sauce provides the sweet and tangy foundation.
  • 1 cup Grape jelly adds a surprising sweetness.
For Garnish
  • Fresh parsley (optional) adds color and a fresh taste.

Equipment

  • Slow cooker
  • mixing bowl
  • whisk
  • plate

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix gently until combined.
  2. Roll small portions into 1 to 1.5-inch meatballs and place them on a clean plate.
  3. In a separate bowl, whisk together BBQ sauce and grape jelly until smooth.
  4. Place meatballs in a slow cooker and pour the sauce evenly over them.
  5. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until fully cooked.
  6. Stir the meatballs before serving and garnish with fresh parsley if desired.

Nutrition

Serving: 4meatballsCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 15gVitamin A: 2IUCalcium: 3mgIron: 8mg

Notes

Store cooked meatballs in an airtight container in the fridge for up to 3 days or freeze for longer storage.

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