Grape Jelly Cocktail Meatballs & Little Smokies Sausages

by Mary at Deep South Dish

Hi Nancy! Well, I hate that you were unhappy of course, but thanks for taking the time to come back and let me know. Are you sure it was this recipe you tried? These are not BBQ Glazed Meatballs.

First, this recipe calls for a bottle of chili sauce - not barbecue sauce. Chili sauce is much thicker than commercial BBQ sauce. It also calls for 10 ounces of grape jelly, not 12 ounce, so you should have left out those last couple of ounces.

Also, these are not "glazed" meatballs - they are "sauced" meatballs. The picture that you see on my site is of the meatballs scooped out of the sauce to serve in a bowl, though most people just serve them right out of a chafing or warming dish, or even a slow cooker. - and right in the sauce. It is true that this is not a super thick sauce though.

The picture you see on my site is of this exact recipe, so I guess using the barbecue sauce instead of the chili sauce was the mistake! So sorry the adaptation didn't turn out like you expected. This is a classic recipe that is very old and loved by many just as it is, but please next time you make them, whether you change your jelly or not, use the chili sauce, NOT bottled bbq sauce!!

I tried the BBQ Glazed Meatballs for the Super Bowl. I was very unhappy. The sauce was so watery, I had to drain quite a bit and add more BBQ sauce to thicken. I used Welch's 12 oz jelly. If I try it again, I will used a preserve instead.