Grape Jelly Meatballs Recipe (2024)

FAQs

Why are my grape jelly meatballs runny? ›

To thicken runny grape jelly meatball sauce, mix up a teaspoon of cornstarch (or even two depending on how thick you want things) with an equal amount of water. Stir this into the bubbling meatball mixture during the last hour they're in the slow cooker.

To make these sweet and tangy meatballs, you'll need: Grape jelly: For a sweetness that balances the chili sauce, and to provide a glossy finish to the sauce. Chili sauce: Tomato paste, spices, and garlic give this sauce its depth. Barbecue sauce: Thickens the sauce while complementing the jelly and chili sauce.

Other fruit jelly for meatballs.

Some cooks like using apple jelly or even elderberry jelly as a grape jelly substitute. That's fine! They will be delicious with either.

Add 25 mL (2 tbsp) sugar per 250 mL (1 cup) of jam or jelly being recooked. Return to the heat and bring to a full rolling boil, stirring constantly. Boil rapidly for 30 seconds. Remove from heat, skim off foam, fill hot sterilized jars, seal and process 5 minutes in a boiling water bath.

The Early Stage of Making Jelly

During the early stage of cooking jelly, the liquid is visible while it boils. It's nowhere near ready yet. You'll need to let the liquid boil until it becomes one gelatinous liquid with no separate liquid visible boiling to the surface.

Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked. Parmesan: My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture.

Baking soda, otherwise known as sodium bicarbonate, appears often in köfte recipes. It raises the PH level of the meat, making it harder for the meat's protein molecules to bond. This in turn allows the meat to retain water as it cooks. And more water means a moist meatball.

Why do people call them baby shower meatballs ?- Traditionally they are a staple dish served at baby showers.

Is it better to bake meatballs at 350 or 400? ›

Your job is to massage or knead the meat, after you've added your seasonings. This helps release more protein into the mix that will then harden to create a matrix that will hold the meatballs together.

Concord Grape Juice, High Fructose Corn Syrup, Corn Syrup, Fruit Pectin, Citric Acid, Sodium Citrate.

Grapes are best frozen in syrup, but grapes to be used for juice or jelly can be frozen without sweetening. To freeze grapes: Choose tender skin, firm, sweet grapes with full color and flavor. Sort, remove stems and wash. Leave seedless grapes whole; cut table grapes with seeds in half and remove seeds.

If it still hasn't set, it's time to determine how much jam needs to be recooked. You don't want to remake more than 8 cups (4 pints) at a time. For every 4 cups of jam that needs to be remade, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin.

If it still isn't thick enough for you, you can mix equal parts cornstarch and cold water (about 1 tablespoon of each is a good starting point) to create a slurry and stir that in to the hot sauce.

Because the role of eggs in meatballs is primarily structural, the amount of eggs you use does matter. You want enough to keep the mixture stable and easy to handle, but too many will make the mixture overly soft.

The Key to Tender Meatballs

Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.

When meatballs are packed together too tightly, they cook up tough, rubbery, and chewy. → Follow this tip: Being gentle is the name of the game when it comes to forming meatballs. Consider oiling your hands so the mixture won't stick to them, and then gently and quickly form the meat into evenly sized balls.