Ingredients:

  • 450g (1 lb) Frozen cooked meatballs (turkey, beef, or vegetarian), thawed
  • (optional) 1 tbsp olive oil (if cooking fresh meatballs)
  • 340g (12 oz) Smucker's grape jelly (about 1 ½ cups)
  • 240 ml (1 cup) Chili Sauce
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp smoked paprika (optional)

Instructions:

  1. If using frozen meatballs, ensure they are fully thawed. If using fresh meatballs, brown them in olive oil in the skillet until cooked through.
  2. In the same skillet (or a clean one), combine grape jelly, chili sauce, Worcestershire sauce, and smoked paprika (if using).
  3. Heat the sauce over medium heat, stirring occasionally until the jelly melts and the ingredients are well combined. Bring to a gentle simmer.
  4. Add the meatballs to the simmering sauce.
  5. Reduce the heat to low, cover the skillet, and simmer for 20 minutes, stirring occasionally, until the meatballs are heated through and evenly coated in the glaze. The sauce should thicken slightly.
  6. Serve hot, garnished with chopped chives or parsley (optional).