Ingredients
Scale
- 1 pound (450g) ground beef or turkey
- 1/2 cup bread crumbs
- 1 large egg
- 1 small onion, finely chopped
- 2 cups grape jelly
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- Optional: chopped fresh parsley for garnish
Instructions
- In a large mixing bowl, combine ground beef (or turkey), bread crumbs, egg, and chopped onion. Mix thoroughly until well combined. Shape into small, 1-inch meatballs.
- In a separate bowl, whisk together grape jelly, ketchup, soy sauce, and Worcestershire sauce to create the sauce.
- Place meatballs into the slow cooker and pour the sauce over them, ensuring even coating.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until meatballs are cooked through and tender.
- Garnish with chopped parsley if desired, then serve hot as an appetizer or main dish with sides like rice or vegetables.
Notes
- For best results, use gluten-free bread crumbs and soy sauce if preparing a gluten-free version.
- To reheat leftovers, microwave or warm in a skillet until heated through.
- Freeze cooked meatballs separately in sauce for up to 2 months for longer storage.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Category: Appetizer, Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Kid-Friendly, Protein-Rich
Nutrition
- Serving Size: 4 meatballs
- Calories: 190 Kcal
- Sugar: 14g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg