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!
- by Jessica Hughes
Smoky Blackberry Meatballs
- by Jessica Hughes
Smoky Blackberry Meatballs
Servings
40-45
Prep Time
20 minutes
Cook Time
35 minutes
Ingredients
For the Meatballs
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
For the Glaze
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
Prepare the Meatballs
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.
Form meatballs: Roll mixture into 1.5-inch meatballs (about 40-45 meatballs). Place on a parchment-lined baking sheet.
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.
Make the Glaze
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.
Finish Cooking
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.
Final seasoning: Taste and adjust seasoning with salt and pepper as needed. The glaze should be thick and glossy, coating the meatballs beautifully.
Rest and serve: Let rest for 5 minutes before serving to allow the glaze to set.
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