Grape jelly and meatballs. Sounds like two options a random word generator might spit out if programmed to a food setting. They couldn’t possibly go together, flavor-wise. Au contraire. In fact, the grape jelly meatball has been a beloved appetizer since at least the 1960s—and it isn’t going anywhere.
The dish is humble: Toss beef meatballs in a sauce of grape jelly and barbecue or a tomato-based chili sauce—always one prepared sauce, and always grape jelly. Stir in lemon juice, sometimes. Simmer until sticky.
* This article was originally published here