Tangy Meatballs
Tangy Meatballs are flavorful, savory bites with a sweet and tangy glaze, combining chili sauce and grape jelly for a perfect balance of spice and sweetness. Ideal for casual gatherings or family dinners, these meatballs are easy to make and sure to please a crowd with their irresistible taste.
Ingredients
Instructions
- Combine the ground beef, salt, pepper, beaten egg, and cream in a bowl.
- Shape the mixture into 1/4-inch meatballs.
- In a skillet, brown the meatballs in butter, turning carefully to avoid piercing them.
- In a separate bowl, combine chili sauce, grape jelly, and a dash of Tabasco sauce.
- Add the sauce mixture to the browned meatballs in the skillet.
- Cover and reduce the temperature, then simmer for about 30 minutes.
- Serve warm.
Tips & Substitutions
For extra flavor, consider adding minced garlic or chopped onions to the meat mixture. If you're looking for a healthier option, substitute ground turkey or chicken for the beef. To avoid sticking, use a non-stick skillet when browning the meatballs. You can also adjust the spice level by adding more or less Tabasco sauce based on your preference.
Serving Suggestions
Serve these tangy meatballs over cooked rice or noodles for a satisfying meal. They also pair wonderfully with a side of steamed vegetables or a fresh salad. For a fun twist, consider using them as a filling for sliders or sandwiches. These meatballs make a great appetizer for parties, especially alongside a platter of American recipes like Buffalo wings.
Storage & Reheating
Store any leftover meatballs in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium heat, adding a splash of water or sauce to keep them moist, and heat until warmed through. You can also microwave them for 1-2 minutes, covered, but this may result in a slightly different texture.
Nutrition & Diet Analysis (per serving)
Each serving of Tangy Meatballs contains roughly 136 calories, with 2g protein, 16g carbohydrates, and 7g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs in advance and refrigerate them before cooking. Just shape them, place them on a baking sheet, and cover tightly. When ready to cook, simply brown them in the skillet and follow the recipe instructions.
What can I use instead of grape jelly?
If grape jelly isn't available, you can substitute it with other fruit preserves such as raspberry or apricot. These alternatives will still provide a sweet and tangy flavor that complements the chili sauce nicely.
Can I freeze the meatballs?
Absolutely! After cooking, let the meatballs cool completely, then transfer them to a freezer-safe container. They can be frozen for up to three months. To reheat, thaw in the refrigerator overnight and warm them in a skillet or oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).