Mary Both’s Meatball Sauce is a sweet and savory classic, combining the nostalgic flavors of grape jelly and chili sauce for a perfectly balanced glaze. Popular in mid-20th-century American home cooking, this sauce has been a staple at family gatherings and potlucks thanks to its effortless preparation and irresistible flavor. The blend of chili sauce, Worcestershire, and cream adds depth, while the grape jelly provides that signature glossy sweetness. A comforting, retro-style sauce, it’s a perfect companion for cocktail meatballs or as a twist on BBQ-glazed dishes. The optional variation with mushroom soup and barbecue sauce gives it a heartier, tangy edge.
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
Step 1: Melt the Jelly
- Place grape jelly in a saucepan over medium heat. Stir until melted and smooth.
Step 2: Add Chili Sauce and Seasonings
- Add chili sauce, Worcestershire sauce, garlic salt, and pepper. Stir well to combine.
Step 3: Stir in Cream
- Slowly add the light cream while stirring continuously. Allow the mixture to heat through but do not boil.
Step 4: Simmer
- Let the sauce simmer gently for 5–10 minutes until slightly thickened. Avoid overcooking to preserve its glossy texture.
Step 5: Serve or Combine
- Pour over prepared meatballs and simmer together for an additional 10 minutes to absorb flavor.
Step 6: Optional Variation
- For a heartier version, substitute the grape jelly mixture with 1 can of golden mushroom soup and 1 jar of barbecue sauce. Mix and heat thoroughly before serving.
Tips
- Substitute light cream with half-and-half for a lighter option.
- Add a splash of apple cider vinegar or lemon juice for extra tang.
- Use cranberry jelly instead of grape for a festive twist.
- Double the recipe for easy make-ahead party batches.
- Try the mushroom soup version with BBQ sauce for smoky richness.
Transcription of the Original Recipe
Read or copy the transcription
Meatball Sauce 1 10 oz jar grape jelly - melt Different twist to sauce 1 12 oz bottle chili sauce 1 can golden mushroom soup 1 T Worch. sauce (Worcestershire) 1 18 oz jar bar b.q. sauce ½ tsp garlic salt (barbecue) ⅛ tsp pepper ¼ C light cream
From Transcription to Instructions
The original transcription reads like a quick ingredient note with a terse “Different twist to sauce” pointing to golden mushroom soup and barbecue sauce. Our instructions unpack that into handy steps: melt the grape jelly, add chili sauce and seasonings, fold in the cream and simmer, then warm with meatballs. We also made the twist an explicit optional swap, replace the jelly mixture with golden mushroom soup plus barbecue sauce and heat through, so you won’t have to guess when to use it.
Nutrition
Calories: 180kcalCarbohydrates: 32gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 10mgSodium: 280mgPotassium: 180mgFiber: 0.5gSugar: 28gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 0.3mg
