Tangy Barbecue Meatballs

Tangy Barbecue Meatballs

These tangy, bite-sized meatballs are a fun addition to a party or barbecue.


For the Meatballs

  • 1 lb. lean ground turkey
  • 1 large egg
  • ½ cup plain dry bread crumbs
  • ½ cup very finely chopped onion
  • 1 garlic clove, minced
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ cup 100% grape juice
  • 1 tbsp Dijon mustard

For the Sauce

  • ¾ cup 100% grape juice
  • ½ cup ketchup
  • 1 tbsp Dijon mustard
  • 1 tbsp minced onion


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, salt, pepper, 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 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.

This Tangy Grape Barbecue Meatballs recipe comes from our friends at Welch’s.

3 meatballs with 2 tbsp sauce
PER SERVING: 322 calories, 18.5 g fat, 23.5 g carbohydrates, 55 mg cholesterol, 13 g protein, 1 g dietary fiber, 687 mg sodium