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Apple Meatballs

 Apple Meatballs
Since first taking these meatballs to various social events a few years ago, I've shared the recipe many times. Sweet apple jelly provides a nice contrast to the tangy barbecue sauce. - Kay Townsend, Obion, Tennessee.
10 ServingsPrep: 45 min. Bake: 30 min.


  • 1 egg
  • 2 tablespoons butter, melted
  • 1/4 cup crushed seasoned stuffing
  • 1 envelope onion soup mix
  • 2-1/2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • SAUCE:
  • 2 bottles (18 ounces each) barbecue sauce
  • 1 jar (12 ounces) apple jelly
  • 1 can (8 ounces) tomato sauce


  • In a large bowl, combine the first four ingredients. Crumble beef
  • over mixture and mix well. Shape into 1-in. balls.
  • In a large skillet, brown the meatballs; drain. Transfer to a greased
  • 3-qt. baking dish. In a large saucepan, combine the sauce
  • ingredients; bring to a boil. Reduce heat; simmer for 10 minutes.
  • Pour over meatballs.
  • Cover and bake at 325° for 30 minutes or until meat is no longer
  • pink. Yield: 72 meatballs.
Use pretzel sticks instead of toothpicks for serving appetizer meatballs. They taste great and reduce waste and mess.
Nutritional Facts: 1 serving (7 each) equals 304 calories,

2 of 2

Apple Meatballs (continued)

Nutritional Facts: 12 g fat (5 g saturated fat), 97 mg cholesterol, 450 mg sodium, 26 g carbohydrate, trace fiber, 23 g protein.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.