Recipes
Tangy Grape Barbecue Meatballs

Tangy Grape Barbecue Meatballs

8 Total Servings
20 min Cook Time
10 min Prep Time
30 min Total Time

Bite-sized and party-ready, these yummy meatballs combine lean meat and 100% grape juice for an appetizer.

Ingredients

For the Meatballs

1 lb. uncooked lean ground turkey
1 large egg
½ cup plain dry bread crumbs
½ cup very finely chopped onion
1 garlic clove, minced
¼ tsp pepper
¼ cup Welch’s 100% Grape Juice
1 tbsp Dijon mustard

For the Sauce

¾ cup Welch’s 100% Grape Juice
½ cup no-salt-added ketchup
1 tbsp Dijon mustard
1 tbsp minced onion

Nutrition

Serving Size: 3 meatballs

191 calories
8g total fat
2g saturated fat
181mg sodium
68mg cholesterol
17g carbohydrates
12g protein
4g fiber
10g sugar

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Preparation

Steps

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, pepper, Welch’s 100% 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 Welch’s 100% 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.