Ingredients
- Ground beef: 1 pound
- Bread crumbs: 1/2 cup
- Egg: 1 large
- Onion (finely chopped): 1/4 cup
- Garlic powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Grape juice: 1 (12-ounce) can
Instructions
- Step 1: In a large bowl, combine ground beef, bread crumbs, egg, chopped onion, garlic powder, salt, and pepper. Mix gently with your hands until just combined. Be careful not to overmix.
- Step 2: Roll the mixture into small meatballs, about 1 inch in diameter.
- Step 3: In a large skillet or saucepan, brown the meatballs over medium heat. Turn frequently to ensure they brown on all sides. This will help seal in the juices.
- Step 4: Once the meatballs are browned, pour the grape juice over them. Bring the juice to a simmer.
- Step 5: Reduce the heat to low, cover the skillet, and let the meatballs simmer in the grape juice for 20-25 minutes, or until they are cooked through and the juice has thickened slightly.
- Step 6: Serve the grape juice meatballs hot over rice, noodles, or mashed potatoes. Garnish with fresh parsley, if desired.
Notes
- Store leftover grape juice meatballs in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat the meatballs in a saucepan over low heat with a splash of grape juice or water to prevent drying.
- Serve these unexpectedly delicious meatballs with creamy polenta to complement the sweet and savory flavors.
- Don't overcrowd the pan when browning the meatballs; work in batches to achieve a nice sear and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American