Description
Tangy “Traeger Smoked Grape Jelly Meatballs” blend smoky barbecue charm with sweet and savory notes. Hearty comfort meets grill mastery, promising a crowd-pleasing feast you’ll savor down to the last delicious bite.
Ingredients
Scale
Meats:
- 1 pound (1 lb) ground beef
- 1 pound (1 lb) ground pork
Main Binding and Seasoning Ingredients:
- 1 large egg, beaten
- ¾ cup plain breadcrumbs
- ¼ cup whole milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Sauce and Optional Ingredients:
- 12 ounces (12 oz) grape jelly
- 12 ounces (12 oz) chili sauce (such as Heinz)
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional, for heat)
Instructions
- Fire up the Traeger grill, positioning the temperature dial precisely at 225 degrees fahrenheit for optimal smoking conditions.
- Select premium wood pellets like hickory, cherry, or apple to infuse the meatballs with a rich, complex aromatic profile.
- Craft uniform meatballs, ensuring consistent size and shape to promote even smoking and cooking throughout.
- Meticulously arrange the meatballs on a clean grill grate, spacing them to allow uninterrupted smoke circulation.
- Close the Traeger lid, allowing the gentle wood smoke to envelop the meatballs, transforming their texture and developing deep, nuanced flavors.
- Smoke the meatballs for approximately 60-75 minutes, monitoring internal temperature to guarantee thorough cooking without drying.
- While smoking, prepare the grape jelly glaze by whisking together grape jelly, tangy barbecue sauce, and optional complementary spices.
- Once meatballs reach a safe internal temperature, generously brush them with the glossy grape jelly mixture, creating a luscious, caramelized exterior.
- Return the glazed meatballs to the smoker for an additional 10-15 minutes, allowing the sauce to set and intensify the flavor profile.
- Remove the meatballs from the Traeger, letting them rest briefly before serving to allow juices to redistribute and enhance overall succulence.
Notes
- Choose mild wood pellets like hickory or fruit woods to enhance the meatballs’ smoky flavor without overpowering the grape jelly sweetness.
- Prepare meatballs in advance and freeze them for quick smoking, ensuring consistent size and texture for even cooking.
- Use a meat thermometer to check internal temperature, aiming for 160F to guarantee food safety while maintaining juicy, tender meatballs.
- Consider using lean ground beef mixed with ground pork for a more complex flavor profile and improved moisture retention during smoking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Appetizer, Dinner, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 80 mg