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BBQ Sourdough Meatballs

Grape Jelly and BBQ Sourdough Meatball Recipe

By McKenna Pulda
Yield: 40 meatballs
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Juicy homemade BBQ Sourdough Meatballs, covered in a sweet, savory, and tangy - the easiest appetizer for your next holiday party or game day get-together. Sourdough Meatballs made with sourdough breadcrumbs are perfectly complimented with a simple two-ingredient sauce, grape jelly, and barbeque sauce, in this easy stovetop recipe. 
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Equipment

Ingredients

Sourdough Breadcrumbs

Sourdough Meatballs

  • 1 lb ground beef
  • 3/4 cup sourdough breadcrumbs
  • 1 egg
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon parsley
  • 1/4 teaspoon basil
  • 1/2 teaspoon salt
  • 1 Tablespoons Parmesan cheese

BBQ Sauce

  • 12 ounces grape jelly
  • 12 ounces bbq sauce

Instructions

HOW TO MAKE SOURDOUGH BREADCRUMBS:

  1. Preheat oven to 300 degrees F.
  2. Add cubed pieces of sourdough bread, fresh or stale, into a food processor. Process on high for 30 seconds for coarse sourdough breadcrumbs or for 1-2 minutes for fine sourdough breadcrumbs.
    1 loaf sourdough bread
  3. Spread the breadcrumbs on a large rimmed baking sheet in an even layer and place into the preheated oven.
  4. Bake for 5 minutes, stir, and then bake for an additional 10 minutes. The bread crumbs should turn to a golden brown color and be dry to the touch. Continue to bake for a few extra minutes if necessary.
  5. Remove the sourdough breadcrumbs from the oven and cool on a wire rack for at least 15 minutes.
  6. Return the breadcrumbs to the food processor and process if you desire more fine breadcrumbs.

HOW TO MAKE SOURDOUGH MEATBALLS:

  1. Preheat the oven to 425 degrees F.
  2. Add the ground beef, homemade sourdough breadcrumbs, egg, garlic powder, parsley, basil, salt, and parmesan cheese to a large bowl. Mix by hand until the ingredients are just incorporated. Overmixing the ingredients can lead to a tough meatball.
    1 lb ground beef, 3/4 cup sourdough breadcrumbs, 1 egg, 1/4 teaspoon garlic powder, 1/4 teaspoon oregano, 1/4 teaspoon parsley, 1/4 teaspoon basil, 1/2 teaspoon salt, 1 Tablespoons Parmesan cheese
  3. Scoop 1 Tablespoon of the meat mixture, form into meatballs, and place them on a baking sheet. This recipe makes 40 medium-sized meatballs.
  4. Bake the meatballs in the oven for 8-10 minutes or until the edges are browned and crispy. You know the meatballs are done when their internal temperature has reached at least 160 degrees F.

SAUCE

  1. In a small saucepan on medium heat, add the BBQ sauce and grape jelly. Whisk occasionally. Once the sauce is warm and combined, add the sourdough meatballs and simmer for 10-15 minutes. Serve warm and enjoy!
    12 ounces grape jelly, 12 ounces bbq sauce

Notes

This recipe card was updated on February 28th, 2026.

Variations

  • If you're looking for a little more kick, swap Heinz chili sauce for BBQ for a spicy sauce!
  • Have leftover canned cranberry sauce? Swap out the jelly for equal amounts of cranberry sauce for sweet cranberry meatballs. 
  • Little smokies are also delicious in this grape jelly meatball recipe.
  • Feel free to experiment with other jellies, such as apple jelly, apricot preserves, or orange marmalade. 

How to Serve

This Sourdough Grape Jelly Meatball recipe can be served as a main dish or a great appetizer!
For a simple dinner, serve these BBQ Sourdough Meatballs with a side of rice or mashed potatoes. Or serve these at your next game day or holiday party as the perfect appetizer with toothpicks. 

How to Store

Store leftover BBQ Sourdough Meatballs in an airtight container in the fridge for up to 3-4 days. Place them in the microwave until warm, or reheat in a small saucepan. 

Nutrition

Serving: 5g | Calories: 108kcal | Carbohydrates: 17g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 214mg | Potassium: 76mg | Fiber: 1g | Sugar: 8g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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