Grape Jelly Meatballs Recipe (2024)

FAQs

Why are my grape jelly meatballs so 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.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

The first option is to unseal your jars and re-cook the jelly. Add more sugar, add some pectin, and you'll get your gel. Resterilize your jars, top with new lids, and process again.

To make your meatballs softer, add a little liquid such as milk or applesauce or tomato sauce. To make your meatballs firmer, add more breadcrumbs. Run another taste test after each adjustment. Once the meatballs are how you want them, you're ready to start shaping.

While water and broth may keep the meatballs moist throughout the cooking process, milk's extra fat and luscious consistency add an unmatched level of complexity to any classic meatball recipe.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Homestyle meatballs are typically larger in size, often about the size of a golf ball or even bigger [2]. Italian-style meatballs can vary in size, ranging from golf ball-sized to baseball-sized, depending on the desired serving style [1].

Do meatballs get more tender the longer they cook? ›

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

Vincenzo's Top Tips To Make Italian Meatballs

You can whisk the egg separately before adding it to the bowl too if you prefer! The are the best utensil in the kitchen is none other than… Your HANDS! It can definitely massage and combine ingredients really well!

This is especially important when working with pork, turkey and chicken, which are very wet when ground. Refrigerating gives the fat in the meat time to solidify, which helps maintain the shape. Chill your meatballs for anywhere from 10 to 20 minutes, depending on their size.

Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.

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. After letting that cook for a few minutes it should thicken the sauce nicely.

More Reasons Your Meatballs are Hard

Sticky hands can result in an overworked farcemeat. Too much time spent forming the balls can also make them tough, and you're more likely to overwork them if you can't get them off your hands.

Over-simmering them in the sauce

Over-simmering the meatballs can make them tough in the center and oddly soggy on the outside from absorbing too much liquid. If you browned them first, then cook them on a low simmer for around 10 minutes or until the internal temperature is 165 degrees Fahrenheit.

Greek yogurt: Using plain whole-milk Greek yogurt in the meatballs instead of milk provides more moisture and prevents the meat from overcooking. Shallots: Along with minced garlic and dried oregano bring the classic Italian flavor to these meatballs.