Sweet grape jelly and tangy barbecue sauce blend together in this super easy-to-make grape and barbecue meatballs recipe.
Before I started eating the Trim Healthy Mama way, one of my favorite things to enjoy at Super Bowl (or any football) games or other parties was grape jelly and barbecue sauce meatballs. Someone would often bring them in a big slow cooker for everyone to enjoy.
But the two key ingredients in those grape and barbecue meatballs? Sugar-laden grape jelly and sugar-laden barbecue sauce, of course. Then add in some fatty beef (and sometimes sausage) meatballs and you got a disaster for your waistline.
Then I began to think it over. How difficult would it be to “translate” this recipe to be Trim Healthy Mama friendly? Actually, it was pretty simple! Swap the sugary grape jelly for sugar free grape jelly, exchange the sugary barbecue sauce for sugarless barbecue sauce (homemade or store bought, both work great), and substitute regular beef meatballs with lean turkey meatballs. Voila! A grape and barbecue meatballs recipe that is so carefully constructed that most people don’t realize it’s sugar free or Trim Healthy Mama friendly.
Some awesome things to serve these meatballs and their yummy sauce with is cauliflower rice, zoodles (zucchini noodles), shirataki noodles, or spaghetti squash.
For a side, a leafy green salad with Greek yogurt-based ranch dressing (such as my house ranch recipe) is great. Or you can steam your favorite veggies.
Grape and Barbecue Meatballs
- 50 (give or take) cooked lean turkey meatballs, frozen or fresh (I used this recipe, see my notes below)
- 2 cups (16 ounces) sugar free barbecue sauce (such as The Best Sugar Free Barbecue Sauce or a sugar free sauce like this one)
- 10 ounces (1 jar) Polaner All Fruit Concord Grape jelly
- 6 cloves garlic, minced (optional, but adds flavor)
- 2 cups water (for pressure cooker option ONLY)
For Freshly Cooked Meatballs
- In a saucepan, mix together the jelly, barbecue sauce, and garlic.
- Heat, stirring frequently, over medium-high heat until thoroughly mixed and hot.
- Add the cooked meatballs and enjoy!
For Frozen Meatballs Using Slow Cooker
- Add the frozen meatballs to the crock of a slow cooker.
- Pour in the jelly and barbecue sauce then add the garlic. Kinda mix it together (you can stir it more thoroughly once it's hot).
- Cook on high for about 3 to 4 hours or on low for about 6 to 7 hours.
- Stir more thoroughly and enjoy!
For Frozen Meatballs Using Pressure Cooker (Instant Pot)
- Place a trivet in the bottom of the pressure cooker. Add the frozen meatballs and the 1 cup water.
- Cook on high pressure for 5 minutes.
- Meanwhile, in a saucepan, mix together the jelly, barbecue sauce, and garlic. Heat over medium-high heat, stirring frequently, until well mixed and hot; set aside.
- Natural release pressure cooker. Drain water.
- Add sauce to meatballs (or meatballs to sauce, whichever you prefer), mix together, and enjoy!