These Gluten Free Grape Jelly Mini Meatballs are a sure-fire hit at any party. They can be served as an appetizer in a chafing dish or slow cooker (on toothpicks), or can be served hot on their own. Everyone is always asking for the recipe. Now everyone can ask you for the recipe too.
- 2 lbs lean ground beef (1000g)
- 2 eggs
- 1 cup fine gluten free bread crumbs
- 6 Tbsp chopped parsley
- 1 cup chopped onion
- Salt and pepper to taste
- 2 tsp gluten free Worcestershire sauce*
Chili Grape Sauce:
- 12 oz bottle Heinz chili sauce
- 10 oz jar grape jelly
- 1 tsp lemon juice
- 2 tbsp brown sugar
- 1 tbsp gluten free soy sauce
Mix ground beef with eggs, gluten free bread crumbs, parsley, onion, gluten free worcestershire sauce, salt and pepper. Roll into small balls, no more than one inch in diameter. Heat chili sauce, jelly, lemon juice, brown sugar and soy sauce in a large pot. Bring to a boil and add uncooked meatballs. Simmer meatballs in sauce for at least 30 minutes or until all meatballs are cooked through.
These can be made days ahead and either frozen or refrigerated the night before. Delicious!
Leslie’s Top Tip: It’s always important to read food labels carefully. Although many recipes specify gluten free, it is possible to contaminate the dish without even knowing. Make sure that the chilli sauce and grape jelly ingredients that you purchase say Gluten Free or don’t mention “may contain traces of gluten”.
Sauces and jellies can be problematic as some brands are produced in factories that also manufacturer gluten products. Heinz has confirmed its brand is Gluten Free. Although rare, cross contamination can occur and cause real issues with those with celiac disease. If eating gluten free is a lifestyle choice or because of an intolerance, than most mainstream brands will be perfectly fine. Just be aware of who you are cooking for and what their level of tolerance is.
Here are some quick Amazon links to the ingredients you’ll need for this recipe. Always check with the manufacturer with any changes to allergens. At the time I published this recipe, all ingredients were gluten free.