I love sharing quick and easy recipes, and today I have two fantastic meatball recipes for you. These are perfect when you need a simple dinner or a crowd-pleasing appetizer. Both are big on taste but don’t take a lot of effort to make.
Whether you’re after a classic party snack or a speedy weeknight meal, you’ll find something tasty here. Let’s get cooking!
Jump to Recipe:
Easy Bbq Grape Jelly Meatballs
These grape jelly meatballs are a classic for a reason – everyone loves them! They are super easy to make with just a few ingredients, perfect for parties or a simple meal.
Key Ingredients & Tips for Bbq Meatballs
- Frozen Meatballs: Using pre-cooked frozen meatballs makes this recipe incredibly fast to prepare.
- Grape Jelly: This is key! It melts and blends perfectly with the BBQ sauce, creating that sweet and tangy glaze.
- Slow Cooker: It’s the best way to keep these meatballs warm and saucy for a long time, especially for gatherings.
What You Need for Grape Jelly Meatballs
- 1 (18-ounce) bag frozen cooked meatballs
- 1 (18-ounce) bottle BBQ sauce (your favorite brand)
- 1 (10-ounce) jar grape jelly
⏱️ Time: 3 hours (slow cooker)🍽️ Yields: 6-8 servings
How to Make Bbq Grape Jelly Meatballs
Step 1: Combine Ingredients
Place the frozen cooked meatballs, BBQ sauce, and grape jelly into your slow cooker.
Step 2: Cook until Ready
Stir everything gently to combine. Cook on low for 2-3 hours, or on high for 1-1.5 hours, until the sauce is bubbly and the meatballs are heated through. Make sure to stir them occasionally to prevent sticking.
Step 3: Serve Warm
Serve your warm grape jelly meatballs with toothpicks as an appetizer, or over rice for a simple meal.
📝 Final Note
For a little extra kick, you can add a dash of hot sauce or a pinch of red pepper flakes to the mixture before cooking.
Quick 30 Minute Mongolian Beef Meatballs
You can get delicious Asian-inspired flavors on your dinner table really fast with these meatballs. They are coated in a rich, sticky sauce that’s simply wonderful.
Key Ingredients & Tips for Mongolian Meatballs
- Ground Beef: Use lean ground beef to make sure your meatballs aren’t too greasy.
- Ginger & Garlic: Fresh ginger and garlic give the best and strongest flavor for this dish.
- Cornstarch Slurry: This is important for thickening the sauce to give it that perfect sticky texture.
What You Need for Mongolian Beef Meatballs
- 1 lb lean ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 2 tbsp soy sauce (low sodium is good)
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- For the Sauce:
- 1/2 cup soy sauce (low sodium)
- 1/2 cup water
- 1/4 cup brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make Mongolian Beef Meatballs
Step 1: Prepare Meatballs
In a large bowl, mix the ground beef, breadcrumbs, egg, 2 tablespoons of soy sauce, grated ginger, and minced garlic. Use your hands to gently combine everything. Form the mixture into small, about 1-inch, meatballs.
Step 2: Cook Meatballs
Heat a large skillet over medium-high heat. Add the meatballs and cook them until they are browned on all sides and cooked all the way through. Remove the cooked meatballs from the skillet and set them aside on a plate.
Step 3: Make the Sauce
In the same skillet, add 1/2 cup soy sauce, water, brown sugar, rice vinegar, and sesame oil. Bring this mixture to a gentle simmer. In a small separate bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir this slurry into the simmering sauce. Continue to cook and stir until the sauce thickens nicely.
Step 4: Combine and Serve
Add the cooked meatballs back into the skillet with the thickened sauce. Toss them gently to make sure they are evenly coated. Serve the Mongolian beef meatballs hot over white rice or noodles.
📝 Final Note
You can make these meatballs even better by garnishing them with sliced green onions and a sprinkle of sesame seeds before serving.
