August 26, 2013

Evite Eats: Grape Jelly Cocktail Meatballs

Our VP of Finance and Business Operations, Erin Miller, spilled the beans on her mother Harriet’s famous grape jelly cocktail meatballs for our next edition of Evite Eats. This classic appetizer, taken from the 1970s cookbook The Elegant but Easy Cookbook, is a southern favorite made with sweet grape jelly and savory tomato chili sauce. Mmm!

The original recipe recommends simmering meatballs in a chafing dish until browned, but we pan-seared them for a little spin. Check out the mouth-watering recipe below:



  • 2 lbs. ground beef
  • 1 large onion
  • 1 egg, slightly beaten
  • Salt to taste


  • 12 oz. bottle chili sauce (we recommend Heinz)
  • 10 oz. jar of grape jelly
  • Juice of 1 lemon
  • 2 tablespoons olive oil

Directions: In a large bowl, combine onion, egg, and salt. Add the beef and mix well. In a separate medium bowl, combine chili sauce, jelly, and lemon. Heat the olive oil in a large skillet and pour in sauce mix. Using a 1-inch ice cream scooper, drop ¾-inch meatballs into hot skillet. Cook until brown (approximately 1-2 mins.) on each side. Meatballs can be made ahead of time and refrigerated or frozen until your event. Before serving, bring meatballs to room temperature and reheat in chafing dish or oven. Serve with cocktail picks.

Tell us what your favorite appetizer is in the comment section!

Posted by Evite on August 26, 2013 in Food and Drink , Parties

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2 responses to "Evite Eats: Grape Jelly Cocktail Meatballs"

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I have eaten them severL TIMES and found them
absolutely delicious.

I have eaten these meatballs many time and find them