Follow our step-by-step, photo illustrated recipe to make this quick and easy appetizer. We’re featuring North Carolina’s very own George’s Barbecue Sauce to add a bit of a twist to the standard cocktail meatball appetizer made with sauce and grape jelly. You’ll love the difference that George’s will make.
- 1 – lb. Ground Beef
- ¼ cup Cornmeal
- 1 Tablespoon Minced Onion
- ½ teaspoon Garlic Powder
- 3 Tablespoons Milk
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 Tablespoons Vegetable Oil (for frying meatballs)
- 1 (16oz) bottle of George’s BBQ Sauce
- 1 (18oz) jar of Grape Jelly
- Crumble the ground beef into a large mixing bowl.
- Add the corn meal.
- Add the minced onion.
- Add the garlic powder.
- Add the milk.
- Add the Salt.
- Add the black pepper.
- Using your hands, mix all the ingredients together well, until fully combined.
- Shape into 1 inch balls.
- Place the 2 Tablespoons vegetable oil in a large skillet over Medium heat.
- Add the meatballs, cook, turning frequently until done.
- Remove the cooked meatballs from the skillet, place on folded paper towels and let drain.
- Discard the drippings from the skillet.
- Place the bottle of George’s BBQ Sauce in the skillet, over Medium heat.
- Add the jar of Grape Jelly.
- Cook mixture, stirring often, until the jelly is melted.
- Add the meatballs to the skillet.
- Reduce heat to Medium-Low, let meatballs simmer for about 15 minutes.
- Transfer to serving dish, or keep warm in 225 degree oven until ready to serve.
You can easily double the recipe for making the meatballs if desired. You’ll have more than enough sauce to do so. Any leftover sauce can be allowed to cool, then frozen for use later.
- Serving Size: 25
Keywords: George's BBQ Sauce Meatballs Recipe, made from scratch, barbecue meatballs, southern recipes