Gluten Free Cocktail Meatballs with Grape Jelly & Chili Sauce

These sticky, saucy cocktail meatballs are the kind of party food that disappears before you even set down the serving dish. The combination of ground beef and pork keeps every bite juicy and rich, while the sweet-tangy grape jelly and chili sauce glaze is genuinely addictive — that classic duo never gets old. The swap to gluten free breadcrumbs is seamless here; they bind the meat mixture just as well as traditional ones, so the texture stays tender and the meatballs hold their shape beautifully through baking and simmering. One thing worth noting is that both the chili sauce and grape jelly are worth a quick label check, since formulas can vary by brand — but once you've got safe versions in hand, the rest is totally straightforward. The meatballs bake at 400°F until browned and cooked through, then finish in the sauce so every surface gets coated in that glossy, slightly thickened glaze. This recipe makes 8 servings, so it's built for a crowd — set out some toothpicks and a scatter of fresh parsley, and watch it vanish.

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