American
Grape-Chile Glazed Cocktail Meatballs
Small homemade beef meatballs simmer briefly in a glossy grape, tomato, cider-vinegar, and chile glaze that balances retro party sweetness with savory depth.
10 servings · 30 minutes prep · 30 minutes cook
Ingredients
Homemade Meatballs
- 1/3 cup whole milk
- 1/2 cup fresh breadcrumbs
- 1 large egg
- 1/3 cup finely grated yellow onion
- 1 garlic clove, finely grated
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds 85% lean ground beef
Grape-Chile Glaze
- 1 cup grape jelly
- 3/4 cup ketchup
- 2 tablespoons apple cider vinegar
- 2 teaspoons mild American-style chili powder blend, not pure ground chile
- 1 teaspoon hot sauce
- 1 teaspoon Dijon mustard
Directions
Mix and Portion Tender Meatballs
- Heat the oven to 425°F (220°C). Combine the milk and breadcrumbs; rest 5 minutes. Mix in the egg, onion, garlic, Worcestershire, salt, and pepper.
- Fold in the ground beef only until cohesive. Shape about 36 one-inch balls and arrange on a clean wire rack over a rimmed baking sheet.
Bake and Build the Glaze
- Bake for 12–15 minutes until browned and 160°F (71°C) at the center of a test meatball. Do not cook them until hard or deeply shrunken.
- Meanwhile whisk the grape jelly, ketchup, cider vinegar, mild American-style chili powder blend, hot sauce, and Dijon over medium heat. Simmer 6–8 minutes until smooth and lightly thickened.
Glaze Without Overcooking
- Add the hot meatballs to the glaze and simmer gently for 3–5 minutes, turning until every surface has a translucent coating and the sauce leaves a brief trail when stirred.
- Remove from heat and rest 5 minutes. Transfer to a warm serving bowl, leaving behind excess grease, and serve with picks. If service extends beyond 2 hours, hold the meatballs at 140°F (60°C) or hotter. Refrigerate leftovers within 2 hours, use within 3 to 4 days, and reheat to 165°F (74°C).
