Tangy Grape Barbecue Meatballs

  • 8 Total Servings
  • 20 min Cook Time
  • 10 min Prep Time
  • 30 min Total Time

Bite-sized and party-ready, these yummy meatballs combine lean meat and 100% grape juice for a heart-healthy appetizer.


For the Meatballs

  • 1 lb. uncooked lean ground turkey
  • 1 large egg
  • ½ cup plain dry bread crumbs
  • ½ cup very finely chopped onion
  • 1 garlic clove, minced
  • ¼ tsp pepper
  • ¼ cup Welch’s 100% Grape Juice
  • 1 tbsp Dijon mustard

For the Sauce

  • ¾ cup Welch’s 100% Grape Juice
  • ½ cup no-salt-added ketchup
  • 1 tbsp Dijon mustard
  • 1 tbsp minced onion


Serving Size: 3 meatballs

  • 191 calories
  • 8g total fat
  • 2g saturated fat
  • 181mg sodium
  • 68mg cholesterol
  • 17g carbohydrates
  • 12g protein
  • 4g fiber
  • 10g sugar

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  1. Preheat the oven to 350° F. Spray a 10- x 17- x 1-inch baking sheet with cooking spray.
  2. In a large bowl, mix the turkey, egg, bread crumbs, onion, garlic, pepper, Welch’s 100% Grape Juice and mustard until blended.
  3. Moisten your hands and shape the turkey mixture into 1-inch balls. (It is important to make them all the same size so that they cook evenly.) 
  4. Place the meatballs on the prepared pan so that they do not touch.
  5. Bake the meatballs 15-18 minutes or until cooked through.
  6. In a large skillet, combine the Welch’s 100% Grape Juice, ketchup, mustard and onion. Bring to a simmer. Add the cooked meatballs and stir gently until the meatballs are coated with the sauce. Simmer 5 minutes. Serve warm.