Grape Jelly Meatballs with Sweet Chili Sauce

Grape jelly meatballs have been a favorite appetizer in American cuisine for, well, gosh - I don't really know! From what I've been able to gather via Google search, this cultish fav originated in the 1960s and was known by different monikers, including "cocktail meatballs." Regardless of when or where this recipe came from, it is a super easy dish to make in large quantities as an appetizer that will be devoured before you know it. There are a number of iterations of this recipe, the most basic being just meatballs, grape jelly and chili sauce. This is my version: I like to add some BBQ sauce in addition to the Heinz chili sauce with a few extra seasonings and cook it in an Instant Pot pressure cooker for 5 minutes. If you don't have an Instant Pot, no worries - just brown the meatballs in a large saute pan or Dutch oven in a little olive or veggie oil, add the remaining ingredients, bring to a boil, then voila - ready to serve!

Ingredients:

2 lb. package frozen meatballs (I like a blend of pork and beef)

1 tbsp. olive oil

1 cup chili sauce (Heinz)

1/4 cup barbecue sauce

1/3 cup grape jelly

1 tsp. mustard (Dijon or yellow)

1 tsp. Worcestershire sauce

1/2 cup water

1/4 tsp. paprika

1/4 tsp. black pepper

1. Place olive oil and the meatballs into the bottom of your Insta Pot, then top with the remaining ingredients (do not stir).

2. Seal the lid on the Insta Pot and pressure cook on high for 5 minutes. Carefully release the pressure, according to directions, and open the lid. 

3. Stir the ingredients to combine, then pour onto a serving platter. For a nicer presentation and easier serving, pierce each meatball with a decorative cocktail stick/skewer.