Easy and delicious meatball recipe that is perfect for holiday or family events. Cooked on stove but can be kept warm in a slow cooker set to Warm. Try currant jelly in place of the apple, if you please.


Recipe Summary

15 mins
30 mins
45 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix together beef, crackers, egg, and onion soup mix in a bowl; shape into about 50 1-inch balls.

  • Heat oil in a non-stick skillet over medium-high heat. Brown meatballs in hot oil, about 2 minutes per side.

  • Stir apple jelly and ketchup together in a large pot over medium-high heat; cook and stir until the jelly melts and the mixture is smooth. Stir the wine into the jelly mixture, add the meatballs, reduce heat to medium-low, and cook at a simmer until the meatballs are cooked through, about 25 minutes.

Nutrition Facts

442 calories; protein 21.1g 42% DV; carbohydrates 47.5g 15% DV; fat 18.2g 28% DV; cholesterol 94.2mg 31% DV; sodium 914.2mg 37% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I served these with white rice for a dinner meal and it was good. My 3 year old gobbled them up. I used half red currant and half apple jelly. I used a cabernet sauvignon.The sauce is pretty sweet for me. I added an overflowing tablespoon of hot pepper sauce and I liked it much better. Read More