These Smoky Blackberry Meatballs are the ultimate upgrade to the classic grape jelly meatballs recipe! Forget the old crockpot meatballs with grape jelly and ketchup—this elevated version features a luxurious blackberry jam glaze infused with my signature Calicutts' Smoked spice blend for deep, smoky flavor in every bite. Perfect as a party appetizer, game day recipe, or holiday entertaining dish, these cast iron Dutch oven meatballs combine juicy beef and pork meatballs with a sweet and tangy blackberry chili sauce that's absolutely irresistible. The smoked spice blend is the secret ingredient that transforms this retro appetizer into a sophisticated crowd-pleaser—it's added directly to the meatball mixture and stirred into the homemade glaze for layers of smoky-sweet flavor. Whether you're looking for easy meatball recipes, braised meatball appetizers, or a gourmet twist on classic meatballs, this blackberry meatball recipe with Calicutts Smoked blend delivers restaurant-quality results right in your own kitchen!

Smoky Blackberry Meatballs

Servings

40-45

Prep Time

20 minutes

Cook Time

35 minutes

Ingredients

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    • 2 lbs Beef, ground, 80/20 blend

    • 1 lb Pork, ground

    • 1 C Panko breadcrumbs

    • 2 Eggs, large

    • 1/2 C Whole milk

    • 1 Onion, sweet, finely diced

    • 3 cloves Garlic, minced

    • 4 Tbsp Calicutts Smoked Spice Blend

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    • 18 oz Blackberry jam, preferably seedless

    • 12 oz Chili sauce (like Heinz)

    • 2 Tbsp Worcestershire sauce

    • 1 Tbsp Apple cider vinegar

    • 2 Tbsp Calicutts Smoked Spice Blend

    Directions

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      1. Make the meatball mixture: In a large bowl, combine ground beef, ground pork, panko breadcrumbs, eggs, milk, diced onion, minced garlic, and Calicutts Smoked spice blend. Mix gently with your hands until just combined - don't overmix.

      2. Form meatballs: Roll mixture into 1.5-inch meatballs (about 40-45 meatballs). Place on a parchment-lined baking sheet.

      3. Sear the meatballs: Heat your cast iron Dutch oven over medium-high heat with a thin layer of oil. Working in batches, sear meatballs on all sides until golden brown (about 6-8 minutes total). They don't need to be fully cooked through. Remove and set aside.

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      1. Prepare glaze: In the same Dutch oven (don't clean it - those browned bits add flavor!), reduce heat to medium-low. Add blackberry jam, chili sauce, Worcestershire sauce, apple cider vinegar, remaining 1 tablespoon Calicutts Smoked spice blend, and garlic powder. Whisk together and let simmer for 3-4 minutes.

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      1. Combine and braise: Return seared meatballs to the Dutch oven, gently stirring to coat with the glaze. Cover and cook on low heat for 25-30 minutes, stirring occasionally and gently to prevent sticking.

      2. Final seasoning: Taste and adjust seasoning with salt and pepper as needed. The glaze should be thick and glossy, coating the meatballs beautifully.

      3. Rest and serve: Let rest for 5 minutes before serving to allow the glaze to set.