RECIPE: Grape Jelly Meatballs

Betjean1952

18 years ago

Hello There,

I wanted to make those meatballs with grape jelly as an appetizer and can't remember what all goes in them. Thanks!

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Comments (9)

notenoughroses
18 years ago
The 'recipe' my sister always uses is equal parts grape jelly and chili sauce. ~ Suzie
User
18 years ago
Thats the one I recall as well. Just jelly and chile sauce
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Regarding grape jelly, you don't need pectin with that because when you cook grapes or grape juice down it jells on its own. When I make jams and jellies and fruit sauces the amount of time I cook things affects how much product I get. I just try to keep an infinite amount of jars and lids on hand. :-) I scored about 150 pint jars this summer, from my recycling center. It is a lot of work to wash them, am only about half-way through, but I like to be prepared! Marcia
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Something extra for our grape jelly?
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Some good ideas, here -- I'll give them a try! I'm trying to figure out what made the difference in the harvest this year. In previous years there were a fair amount of grapes, but in previous years they were almost all green and painfully sour. Last fall my boss cut the vines waaaaay back, to the main trunk. This spring the vines quickly re-covered 20' of chain link fence, and set double the number of grape clusters. Which, for the first time, all ripened to a nice dark purple. I'm tempted to think the hard cut-back led to the growth spurt and the number of clusters, but the unusually gentle summer weather led to the wonderfully ripe fruit. At least one of those we can replicate next season!
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Comments (14)
MCP, sounds like a 'work around' for Pomona pectin. That too is citrus based, but uses a small amount of calcium to set. I have never seen MCP here, must be regional. Too much sugar also makes a bland overly cloying sweet product. If I find something like that, I add acid blend and it helps to give back lost or disguised flavor to an overy sweet jam or jelly. The acid blend works realy well with grape, and is my 'secret ingredient', that beats all other grape jellies in bold flavor with good charater. The acid blend is 33% mix of citric, malic, and tartaric acid, which are naturally found in grapes. It can be bought in wine making supply stores and on the web. I usualy buy a pound or more per year and use it in fruit drinks to, especially with ones with artificial sweeteners that tend to have odd after tastes.
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grape jelly meatballs.... I read the recipe wrong!
Q
Comments (7)
It's interesting for sure. Being absent minded and and clumsy don't mix well with cooking, but I like food too much to stop! I've never tried cooking mise in place (or cleaning as I go... I usually clean the next day after I've recovered from the disaster). I'm just not that kind of person! Glad it works from some though!
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danain
18 years ago
I always like the ones made with apricot preserves and Masterpiece BBQ sauce.
woodie
18 years ago
Here's another idea for another time.......take a keilbasi and slice it and brown the slices in butter in a saute pan, throw in a jar of pineapple preserves and heat and serve. Yummy.
Betjean1952
Original Author
18 years ago
Thank you everyone. Sounds yummy!
glenda_al
18 years ago
I use apple jelly and bbq sauce!!
teresa_nc7
18 years ago
My friend who makes great meatballs adds 1 package of the dry onion soup mix to her recipe that uses one jar of grape jelly and one bottle of chili sauce.

I can't wait to try some of these other combinations. Thanks!
pat_t
18 years ago
I use a large jar of Welch's grape jelly and a jar of Grey Poupon mustard. YUM!
jenn
18 years ago
My recipe is also equal parts grape jelly and chili sauce. But the others sound good too!

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RECIPE: Grape Jelly Meatballs

Comments (9)

notenoughroses

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RECIPE: Grape Jelly Meatballs

Comments (9)

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Betjean1952Original Author

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