'Grape jelly' and 'meatballs' sound like they shouldn't belong in the same sentence (let alone recipe!), but they've been beloved in America for decades.
In fact, when I mentioned on my social networks that I was looking for original examples of this recipe, dozens cited a community text.“My mom has a large collection of old school cookbooks… she gets boxes of them at auctions and yard sales,” Lee Kalpakis, a Brooklyn-based recipe developer, told me. Kalpakis recalled a recipe for “Pungent Meatballs” from one of her favorite books in the collection,, published in 1987. This version calls for barbecue sauce, grape jelly, and lemon juice.
“This recipe may date us, because it’s a classic from the early ‘60s,” write Linda Rehberg and Lois Conway about “Sweet and Sour Meatballs” in their 2005 book,. “But it never fails to be a crowd-pleasing appetizer.” Rehberg and Conway recommend using cooked frozen meatballs to speed up the process.
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