A richly flavored appetizer that combines juicy, tender meatballs with a glossy, sweet-tangy blueberry sauce. These are perfect for parties, festive occasions, or a cozy dinner when you want something a bit special but not difficult. The balance of savory herbs with the fruity depth of blueberries makes every bite memorable, and the sauce’s texture clings to the meatballs in a way that invites repeated dipping and tasting.
Servings
Makes about 30–36 meatballs — ideal for sharing at a gathering or serving as a hearty appetizer platter.
Prep Time
15 minutes
Cooking Time
20–25 minutes
Total Time
35–40 minutes
Ingredients
For the Meatballs
- 1½ pounds ground beef (you can use all beef here, or up to half beef and half beef if you prefer)
- 1 large egg, lightly beaten
- ½ cup breadcrumbs — regular or panko for a lighter texture
- ¼ cup finely diced onion — this adds moisture and a foundation of sweet aromatic flavor
- 1 teaspoon garlic powder — distributes garlicky punch evenly
- 1 teaspoon salt — essential for balancing and enhancing all the flavors
- ½ teaspoon ground black pepper — adds warmth without heat
- 1 tablespoon Worcestershire sauce — deep umami richness
For the Blueberry Sauce
- 1½ cups blueberry preserves or jam — this is the heart of the sauce, rich with fruity sweetness
- ⅓ cup apple juice (replace in place of bourbon for a non-alcoholic version) — adds depth and a subtle acidity
- ⅓ cup ketchup — contributes slight tomato notes and helps thicken the sauce
- 2 tablespoons soy sauce — adds savory balance to the sweet berries
- 1 tablespoon apple cider vinegar — brightens and cuts some sweetness
- ½ teaspoon smoked paprika — imparts gentle smokiness
- Optional: a pinch of red pepper flakes — only if you want a whisper of heat
All these ingredients come together in the sauce to create a glossy, sticky coating that makes each meatball shine with flavor.
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 400°F (205°C). Take a rimmed baking sheet and line it with parchment paper. This not only prevents sticking but also promotes even baking and makes cleanup easier later.
Step 2: Mix the Meatball Base
In a large mixing bowl, add the ground beef, the beaten egg, breadcrumbs, diced onion, garlic powder, salt, pepper, and Worcestershire sauce. With your clean hands or a large spoon, gently mix the ingredients together. The goal is to combine everything evenly without overworking the meat — overmixing can lead to dense, tough meatballs rather than tender ones.
Step 3: Shape into Balls
Once mixed, scoop out handfuls of the meat mixture and roll them into balls roughly 1 inch in diameter. Aim for size consistency so they cook evenly. You should end up with roughly 30 to 36 meatballs. Set them neatly on your prepared baking sheet, leaving a little room between each for air circulation.
Step 4: Bake to Brown
Slide the tray into the preheated oven and bake the meatballs for about 15–18 minutes, or until they are lightly golden on the outside and cooked through. The exterior should be firm and slightly crisp-tender, with no visible raw spots. Remove the tray from the oven.
Step 5: Prepare the Blueberry Sauce
While the meatballs are baking, pour the blueberry preserves into a medium saucepan. Add the apple juice (as a substitute for bourbon), ketchup, soy sauce, apple cider vinegar, smoked paprika, and optional red pepper flakes. Place the saucepan over medium heat.
Use a whisk or wooden spoon to blend all the sauce ingredients thoroughly. As the mixture warms, the preserves will begin to loosen and melt down. Let this simmer gently, stirring occasionally, until the mixture becomes glossy and slightly thickened — usually about 5–7 minutes. You’ll want a sauce that’s not too runny but still spoonable.
Step 6: Combine Meatballs and Sauce
Carefully transfer the baked meatballs into the saucepan with the simmering blueberry sauce. Using a large spoon or tongs, gently toss each meatball in the sauce until fully coated. Allow them to simmer in the sauce for an additional 3–5 minutes. This step lets the flavors marry — the meatballs soak up the sweet and tangy blueberry glaze while the sauce adheres beautifully to their surfaces.
Step 7: Final Touches and Serving
Once everything is hot and glossy, transfer the meatballs and sauce to a serving platter or a warmed serving dish. If you want a little visual contrast, sprinkle with a dash of extra black pepper or some finely torn herbs (like fresh thyme) before serving.
Serve these meatballs warm, with toothpicks or small forks for easy grabbing. They pair wonderfully with creamy mashed potatoes, polenta bites, or a simple crisp salad to balance the richness.
Tips for Success
- Gentle handling matters: Overmixing the meat mixture can make the texture firm. Mix just until everything comes together.
- Sauce clarity: If the sauce becomes too thick, you can thin it with a splash of water or additional apple juice.
- Batch baking: Arrange meatballs evenly spaced so air circulates and they brown uniformly.
- Make-ahead option: You can prepare the sauce while the meatballs bake, or even make the sauce earlier and reheat gently when ready to combine.
Storage Ideas
If you have leftovers, store the meatballs in an airtight container in the fridge for up to 4 days. Reheat them gently in a skillet or microwave until warmed through, making sure the sauce stays glossy. These also freeze well; place cooled meatballs and sauce in freezer containers for up to 2 months. Thaw overnight in the fridge before reheating.