Crockpot Grape Jelly Meatballs Recipe - Evolving Table (2024)

FAQs

How to keep meatballs from drying out in the crockpot? ›

Leaving the meatballs out of the sauce until the last 30 minutes of cooking ensures that they stay juicy and tender.

Turn the meatballs to brown all sides. Browning the meatballs seals in the juices and toughens the exterior so they do not fall apart from sitting in the liquid in the slow cooker.

Cover the slow cooker and cook the meatballs on HIGH for 2 to 2 1/2 hours, until the meatballs are cooked through (slice one in half to check). With a spoon, gently turn the meatballs to coat them in the sauce and distribute the garlic and red pepper flakes. Sprinkle additional Parmesan and parsley on top, to taste.

To thicken runny grape jelly meatball sauce, mix up a teaspoon of cornstarch (or even two depending on how thick you want things) with an equal amount of water. Stir this into the bubbling meatball mixture during the last hour they're in the slow cooker.

Place the meatballs into the sauce mixture. Cover and cook on Low for 6 to 8 hours. Enjoy!

The longer the simmer, the more tender and succulent the meatballs become. 3. Concentration of Flavors: Simmering at a low temperature for an extended period also encourages the sauce to reduce and thicken.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.

Use a Slow Cooker or Instant Pot

Simply select the “Keep Warm” setting, and away you go! You can also transfer an oven-baked or stovetop dish to the slow cooker to keep them warm, too.

I use a hot pan with some oil and cook them over medium heat until they're browned on all sides and cooked through in the middle. You can also bake them in the oven, simmer them in sauce (like I do with these turkey meatballs), or use a slow cooker or air fryer.

Can you overcook meatballs? ›

What looks like a perfectly good meatball one minute can become an overcooked glob the next. Cooking meatballs is an art in a sense, mostly due to its surrounding elements. Whether simmering in a sauce or the primary ingredient for a soup, there are many ways that these tasty morsels can be overcooked.

The first option is to unseal your jars and re-cook the jelly. Add more sugar, add some pectin, and you'll get your gel. Resterilize your jars, top with new lids, and process again.

One of the best techniques for moist, tender meatballs is to work ice water into the meat before adding the other ingredients. A pound of lean beef can absorb more than a half-cup of water, added a tablespoon at a time.

Replace the Grape Jelly with apricot preserves, orange marmalade, canned cranberry sauce, raspberry preserves, or hot pepper jelly. Replace the Ketchup with Heinz chili sauce or barbecue sauce. If swapping the ketchup for chili sauce, it is not a spicy sauce.

For the most tender, moist meatballs, simmer in sauce

It's easy and hands-off. We use this method when making our turkey meatballs and love it. Bring your favorite sauce to a simmer, then gently drop formed raw meatballs into the simmering sauce. Leave them without moving, and cover the pot with a lid.

Add breadcrumbs

Add breadcrumbs to the mixture, but not too many breadcrumbs. Breadcrumbs act as a filler and they also prevent the meatballs from becoming too dry by absorbing some of the meat juices released during cooking.