Jelly Glazed Meatballs

Name: Jelly Glazed Meatballs
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Yield: 12 servings
Cuisine: American
Ingredients: • 1 cup grape jelly; • ¾ cup chili sauce; • 2 tablespoons apple cider vinegar; • 2 tablespoons brown sugar; • 1 tablespoon Dijon mustard; • 1 tablespoon Worcestershire; • ½ teaspoon garlic powder; • ¼ teaspoon smoked paprika; • Optional: pinch of cayenne; see [recipe:Meatballs] recipe

A refined take on the classic party jelly meatball sauce. This version balances sweet grape jelly with chili sauce, apple cider vinegar, Dijon, brown sugar, and subtle smoked spices. The result is a glossy Southern-style glaze with depth, tang, and a smooth finish that coats meatballs beautifully for appetizers, buffets, and catering trays.

📝 Notes: Chef Notes • For a sharper, more savory profile, add an additional teaspoon of Dijon. • For deeper color and flavor, simmer 2–3 minutes longer to lightly caramelize the sugars. • If reheating in chafers, whisk in 1–2 tablespoons hot water to keep the sauce fluid and glossy. • Sauce works equally well as a glaze for cocktail sausages or pulled chicken.

⏱ Prep 8m🔥 Cook 5m🕒 Total 13m🍽 12 servings

#premium#miz kathi's cotillion recipes#appetizers

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Ingredients

• 1 cup grape jelly
• ¾ cup chili sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• Optional: pinch of cayenne
see [recipe:Meatballs] recipe

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Method

1
1. In a saucepan, combine the grape jelly, chili sauce, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire, garlic powder, smoked paprika, and cayenne (if using).
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2. Set over medium-low heat and stir occasionally as the jelly melts, 3–4 minutes.
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3. Once melted, whisk to emulsify and simmer 6–8 minutes, stirring frequently, until the sauce is glossy, smooth, and thick enough to coat the back of a spoon.
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4. Add the cooked meatballs to the saucepan and gently toss or fold to coat them completely in the glaze.
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5. Continue to simmer 3–5 minutes, stirring occasionally, until the meatballs are heated through and glazed.
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6. Transfer to a chafing dish or serving platter and serve warm.