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Tangy Grape Barbeque Meatballs Recipe

Tangy Grape Barbeque Meatballs

Yield: 24 meatballs (Serves 8)

Nutrition Per Serving (3 meatballs):

100 calories, 3.5g fat, 1g saturated fat, 10g protein, 10g carbohydrate, 15g cholesterol, 260 mg sodium, 0g fiber

Little meatballs are everyone's favorite! Serve these as a party appetizer or for a buffet, or spoon them over brown rice for dinner.



  • 1 pound lean ground turkey
  • 1 large egg
  • 1/2 cup plain dry bread crumbs
  • 1/2 cup very finely chopped onion
  • 1 garlic clove, minced
  • 1/2 cup Welch's Grape Juice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon Dijon mustard


  • 3/4 cup Welch's Grape Juice
  • 1/2 cup ketchup
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon minced onion


  1. Preheat the oven to 350°F. Spray a 10 x 17 x1-inch jelly roll pan with cooking spray.
  2. In a large bowl, mix the turkey, egg, bread crumbs, onion, garlic, salt, pepper, grape juice, and mustard until blended.
  3. 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.
  4. Bake the meatballs 10 to 12 minutes or until cooked through.
  5. 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.