This meatball sauce recipe hails from a collection of cherished dishes passed down through generations. The sauce combines the sweetness of grape jelly with the savory depth of chili and barbecue sauces, creating a unique flavor profile. The addition of golden mushroom soup and light cream adds a creamy texture, making it a favorite for cocktail meatballs. Whether served as an appetizer or main dish, this sauce brings comfort and nostalgia to the table.
Ingredients
- 10 oz grape jelly (melted)
- 12 oz chili sauce
- 1 tbsp worcestershire sauce
- ½ tsp garlic salt
- ⅛ tsp pepper
- ¼ cup light cream
- 1 can golden mushroom soup
- 18 oz barbecue sauce
Instructions
Combine Ingredients
- In a large saucepan, mix together all the ingredients.
Simmer the Sauce
- Place the saucepan over medium heat. Stir the mixture occasionally until it reaches a simmer and is well combined.
Add Meatballs
- Once the sauce is simmering, add your cooked meatballs to the saucepan. Gently stir to coat the meatballs with the sauce.
Simmer Meatballs in Sauce
- Allow the meatballs to simmer in the sauce for about 10–15 minutes, or until they are heated through and have absorbed some of the sauce’s flavors.
Serve
- Serve the meatballs with sauce over rice, pasta, or as an appetizer with toothpicks.
Tips
- Meatball Variations: Use a combination of ground beef and pork for juicy meatballs, or opt for ground turkey for a leaner option.
- Spice It Up: Add a dash of hot sauce or red pepper flakes to the sauce for a spicy kick.
- Slow Cooker Method: After combining the ingredients, transfer the sauce and meatballs to a slow cooker and cook on low for 2–3 hours for enhanced flavors.
Nutrition
Calories: 2352kcalCarbohydrates: 492gProtein: 29gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 82mgSodium: 13763mgPotassium: 3239mgFiber: 16gSugar: 354gVitamin A: 4075IUVitamin C: 85mgCalcium: 366mgIron: 10mg
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