Tangy Barbecue Meatballs

Total Time 30 minutes
Course Appetizer
Servings 8 servings
Calories 322 kcal


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.


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

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