These Traeger Grape Jelly Meatballs come together quickly and always disappear fast at any appetizer table. This recipe takes a Midwest potluck favorite and moves it from the slow cooker to a pellet grill so the meatballs pick up a mild wood-fired smoke flavor that elevates the sweet-and-tangy sauce.
Traeger Grape Jelly Meatball Recipe
I grew up seeing versions of this dish at holiday potlucks, baby showers, and graduation parties. The combination of grape jelly and chili sauce sounds unlikely, but when combined with well-seasoned meatballs and a light smoke it transforms into a crowd-pleasing appetizer. If convenience is a priority, you can use pre-made frozen meatballs; they work well and save time. When you have a little extra time, though, homemade meatballs deliver better texture and flavor.
Below you’ll find a clear shopping list, an overview of the cooking process, full ingredient amounts, and simple step-by-step instructions so you can reproduce these exact Traeger smoked meatballs at home. Tips for variations, serving, and storage are included to help you adapt the recipe to your event.
Recipe Shopping List
Before you start, make sure you have the following items. For exact quantities, see the ingredient list lower on the page.
- Ground beef
- Ground pork
- Egg
- Milk (whole milk recommended)
- Bread crumbs (plain)
- BBQ rub or “Everything” rub for seasoning
- Salt & pepper
- Grape jelly
- Chili sauce (Heinz-style works well)
How To Make This Recipe (Overview)
This overview gives a quick look at the process. For best results, follow the full recipe and timing below.
- Preheat your pellet grill to 220°F for smoking.
- Mix and roll the meat, binders, and seasonings, then form 1-inch meatballs.
- Smoke the meatballs on the grill for about 30–60 minutes to develop smoke flavor and cook through.
- Sauce the meatballs by placing them in a grill-safe, high-sided pan. Combine grape jelly and chili sauce, pour over the meatballs, and toss to coat.
- Finish on the grill at 300°F for another 15–20 minutes, until the sauce is bubbly and slightly thickened.
- Serve warm with toothpicks for easy snacking. Keep warm in a crock pot or covered pan if needed.
More Traeger Appetizers
- Traeger Mini Hasselback Potatoes
- Traeger Smoked Garlic Goat Cheese
- Traeger Smoked Cream Cheese
- Traeger Spicy Fried Shrimp
- Traeger Bacon-Wrapped Scallops
- Easy Traeger Pigs in a Blanket
OWYD Everything Rub — a recommended seasoning
Adding a tablespoon of a well-balanced BBQ rub to the meatball mixture brings depth and a savory counterpoint to the jelly and chili sauce. Use your favorite rub or an “everything” style seasoning.
Traeger Smoked Grape Jelly Meatballs
Yield: 20 servings
Tender meatballs smoked briefly and then coated in a sweet-and-tangy grape jelly and chili sauce glaze. The flavor combination is surprising and addictive—try it and you’ll understand why it’s a party favorite.
Times
- Prep Time: 15 minutes
- Cook Time: about 2 hours (including smoking and finishing)
- Total Time: approximately 2 hours 15 minutes
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 egg, beaten
- 1/8 cup whole milk
- 3/4 cup plain bread crumbs
- 1 tablespoon BBQ or Everything Rub
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 ounces chili sauce (e.g., Heinz-style)
- 1/2 cup grape jelly
Instructions
- Preheat your Traeger or pellet grill to 220°F.
- In a large bowl, combine the ground beef and pork with the beaten egg, milk, bread crumbs, rub, salt, and pepper. Mix gently until just combined—overworking can make the meatballs tough.
- Form the mixture into small, roughly 1-inch meatballs and place them on the grill grates. Smoke for 30–60 minutes, until they develop a light smoke flavor and are cooked through.
- Remove the meatballs from the grill and transfer them to a grill-safe, high-sided pan lightly sprayed with cooking spray. In a separate bowl, whisk together the chili sauce and grape jelly, then pour over the meatballs and toss to coat.
- Increase the grill temperature to 300°F. Return the pan to the grill and cook an additional 15–20 minutes, until the sauce is bubbly and slightly thickened. Gently shake or stir the pan once midway to make sure the meatballs are well coated.
- Serve warm with toothpicks. If needed, keep the meatballs warm in a crock pot set to low.
Tips, Variations & Storage
If you prefer a shortcut, frozen pre-cooked meatballs can be used—smoke them briefly before saucing to impart wood-fired flavor. You can swap ground turkey or chicken for a leaner option, though texture will differ slightly. For a spicier glaze, add a little sriracha or hot sauce to the chili sauce and jelly mixture.
Leftovers store well in an airtight container in the refrigerator for 3–4 days. Reheat gently in a low oven or on the stove over low heat until the sauce is warm and bubbly. These meatballs can also be kept on the warm setting of a slow cooker for parties if you need to hold them for service.
Nutrition (estimate)
Per serving (1 meatball): about 185 calories, 10g total fat, 14g protein. Nutrition values are approximate.