1 rating

Tangy Grape BBQ Meatballs


Little meatballs are everyone's favorite! Serve these as a party appetizer or for a buffet, or spoon them over brown rice for dinner.


Nutrional information per serving:


100 cal; 3.5 g fat; 1 g saturated fat; 10 g protein; 10 g carbs; 15 mg cholesterol; 260 mg sodium; 0 g fiber


For the meatballs

  • 1 Pound lean ground turkey
  • 1 large egg
  • 1/2 Cup plain dry breadcrumbs
  • 1/2 Cup very finely chopped onion
  • 1 garlic clove, minced
  • 1 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 1/4 Cup Welch's 100% Grape Juice made with Concord grapes
  • 1 Tablespoon Dijon mustard

For the sauce

  • 3/4 Cups Welch's 100% Grape Juice made with Concord grapes
  • 1/2 Cup ketchup
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon minced onion


For the meatballs

Preheat the oven to 350 degrees Fahrenheit. Spray a 10-by-17-by-1-inch jelly roll pan with cooking spray.


In a large bowl, mix the turkey, egg, breadcrumbs, onion, garlic, salt, pepper, grape juice, and mustard until well blended. Moisten your hands and shape the turkey mixture into 1-inch balls. (It is important to make them all the same size so that they cook evenly.) Place the meatballs on the prepared pan so that they do not touch. Bake the meatballs 10 to 12 minutes or until cooked through.

For the sauce

In a large skillet, combine the grape juice, ketchup, mustard, and onion. Bring to a simmer. Add the cooked metablls and stir gently until the meatballs are coated with the sauce. Simmer 5 minutes. Serve warm.