Concord Jelly Cocktail Meatballs

Homemade Grape Jelly

**If you'd prefer to use store-bought jelly, skip this section and substitute with 2 cups (16 oz) in the simmer sauce.

1. Peel the grapes and place them in a saucepan over low heat. Simmer gently until the grapes break down, releasing their juices and separating from the seeds.

2. Remove from heat and let the mixture cool slightly. Strain out the seeds and skins using a fine mesh strainer or cheesecloth, collecting the juice.

3. Pour the strained grape juice into a blender. Add honey and lemon juice, then blend on high until smooth and well combined.

4. Transfer the jelly to an airtight container. Store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Meatballs

**While this recipe suggests a beef and pork blend, you can substitute for any protein of your choice like chicken, turkey, lamb, bison, or sausage.

1. In a large bowl, combine ground pork, ground beef (or your preferred ground protein), egg, breadcrumbs, salt, and pepper. Mix until just combined (avoid overmixing to keep the meatballs tender.)

2. Scoop and roll the mixture into small balls, about 1 tablespoon each in size.

3. Place the meatballs on a baking sheet lined with parchment paper.
Freeze for at least 1 hour, or refrigerate overnight if preparing ahead.

Simmer Sauce

1. In a slow cooker, add the grape jelly, Dijon mustard, chili sauce, and prepared meatballs. Stir gently to coat the meatballs evenly in the sauce.

2. Cover and cook on high for 2 hours, or until the meatballs are heated through and the sauce is bubbly and thickened.

3.(optional) Garnish with freshly chopped parsley or chives before serving.