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Tangy Grape Barbecue Meatballs

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These delicious appetizers are great for outdoor or more formal gatherings.

Recipe Prep Time
Prep Time
10 min
Recipe Cook Time
Cook Time
20 min
Recipe Ready Time
Ready In
30 min
Recipe Servings

1 lb. lean ground turkey
1 large egg
1/2 cup plain dry bread crumbs
1/2 cup very finely chopped onion
1 garlic clove, minced
1 tsp salt
1/4 tsp pepper
1/4 cup Welch’s 100% Grape Juice
1 tbsp Dijon mustard

3/4 cup Welch’s 100% Grape Juice
1/2 cup ketchup
1 tbsp Dijon mustard
1 tbsp minced onion


Preheat the oven to 350° F. Spray a 10- x 17- x 1-inch baking sheet with cooking spray.

In a large bowl, mix the turkey, egg, bread crumbs, onion, garlic, salt, pepper, grape juice and mustard until 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 15-18 minutes or until cooked through.

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

Simmer 5 minutes. Serve warm.



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