Grape and Barbecue Meatballs

Grape and Barbecue Meatballs

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Appetizer • Main Course
Cuisine: American
Fuel Source: Carbalicious (THM E)
Diets: GF • LF • NF • SF
Servings: 12



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!


When I made this recipe, I used the Healthy Turkey Meatballs from iFOODreal. To make it on plan with THM, I used the leanest possible ground turkey meat and, instead of using two whole eggs, I use one whole egg and one whole egg white.


Serving: 9meatballs | Calories: 110kcal | Carbs: 40g | Protein: 16g | Fat: 0g | Sodium: 0mg | Fiber: 20g | Sugar: 0g