Feb 27, 2013

Mahogany Meatballs

Mahogany Meatballs

Meatballs in Mahogany sauce, I was told this recipe is about as old-school as it gets. It was new to me. The sauce itself is amazing in all its simplicity: sweet and sour with the richness of bacon and the zing of fresh garlic and onion.

I couldn’t find a single jar of grape jelly in any of our supermarkets, the only thing that came somewhat close was pie filling. Apparently grape jelly or jam is not a European thing and that’s a shame, I can tell you. So I bought grapes and made it myself and must say I’m hooked.

The seasoning comes from my Cherry Coke & Jalapeño Meatballs, because I knew that would create the perfect balance between seasoned meat and sweet and sour sauce.

This one’s perfect for your next potluck or party! Don’t like meatballs? No problem. This sauce is great for pork and chicken as well.





1 pound ground beef (mine was pork/beef)
2 slightly heaping tbsp seasoning (recipe is in the printable)
1 large egg
1/2 cup breadcrumbs

Mahogany Sauce:

1 small or 1/2 a medium onion
1 garlic clove
3 streaks bacon
1/2 cup ketchup
1/2 cup grape jelly
few drops chipotle hot sauce (my addition)
2 tsp apple cider vinegar

Adult version: add 1 tbsp whiskey to the sauce



You can brown the meatballs in oil or butter, but I opted for my oven.

Season the meat, knead in the egg and breadcrumbs and use an ice scoop to make roughly 12 even-sized meatballs.
Mahogany Meatballs

Put the meatballs in the oven and give them 25 minutes at 200C° (400F°). Flip them halfway through.

I’m slowly becoming addicted to this grape jelly. So glad I made some myself.
Mahogany Meatballs

Mince the onion.
Mahogany Meatballs

Cook the bacon until nice and crispy.
Mahogany Meatballs

Don’t mind those two extra streaks of bacon, they ended up on my BLT with avocado and fried egg. A girl’s gotta eat, right?

Cook the onion for a minute or 3 to 4, until slightly translucent.
Mahogany Meatballs

Squeeze in the garlic and give it 30 more seconds.
Mahogany Meatballs

My one and only. Pour in the ketchup.
Mahogany Meatballs

Is there a reason people call this catsup instead of ketchup, besides the obvious?

Stir in the grape jelly. It’s a great combo.
Mahogany Meatballs

They’re lying. You wouldn’t even notice 1 drop. I gave it a nice shake.
Mahogany Meatballs

Pour in the apple cider vinegar.
Mahogany Meatballs

Crumble the bacon and add it to the sauce as well.
Mahogany Meatballs

It turns into a gorgeous and bright red sauce. Let it simmer over very low heat for a minute or 4.
Mahogany Meatballs

Your meatballs should be done by now. Remove them from the oven.
Mahogany Meatballs

Add them to the sauce.
Mahogany Meatballs

Shake the skillet until all meatballs are coated with sauce and give them another 5 minutes over very low heat.
Mahogany Meatballs

This truly was meatball heaven.
Mahogany Meatballs

Mahogany Meatballs
    1 pound ground beef (mine was pork/beef)
    2 slightly heaping tbsp seasoning
    1 large egg
    1/2 cup breadcrumbs

    1 1/2 tsp salt
    1 1/2 tsp sweet paprika powder
    1/2 tsp onion powder
    1 tsp black pepper
    1/2 tsp ground nutmeg
    1 tsp brown sugar
    1/4 tsp garlic powder
    pinch of cayenne

    Mahogany Sauce:
    1 small or 1/2 a medium onion
    1 garlic clove
    3 streaks bacon
    1/2 cup ketchup
    1/2 cup grape jelly
    few drops chipotle hot sauce (my addition)
    2 tsp apple cider vinegar

    Combine the spices listed under seasoning. Add 2 slightly heaping tbsp to the ground beef (mine was pork/beef), egg and breadcrumbs and mix well. Use an ice-scoop to form 12 even-sized meatballs. Put the meatballs in the oven and give them 25 minutes at 200C° (400F°). Flip them halfway through.

    Mince the onion. Cook the bacon until nice and crispy and remove it from the pan. Saute the onions for 3 to 4 minutes, add the garlic and cook for another 30 seconds. Pour in the ketchup, grape jelly, apple cider vinegar and a few drops of hot sauce. Crumble in the bacon. For a more adult version, add 1 tbsp whiskey to the sauce.

    Simmer the sauce over low heat for 5 minutes, add the meatballs, shake the skillet so all meatballs are coated and give it an extra 5 minutes.

Meal type: Side dish, Potatoes
Servings: 4
Copyright: © kayotickitchen.com

    © kayotic.com
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    1. 1

      Yummie i think this is very good with mashed patatoes or a few  thick slices of bread.

      Charlotte on Feb 27, 2013 @ 1:43 pm Reply
      1. We ate them for dinner with oven wedges, peas and corn and a salad. It was delicious.

        Kay on Feb 27, 2013 @ 1:45 pm Reply
    2. 2

      Oh wow, that looks fabulous!  I have grapes growing in my back yard, and I’m always trying to find new ways to use the preserves I make (unfortunately my kids aren’t big on grape jelly, can you believe it?!)  They’d love this sauce though!
      Love your blog :)

      Rachel on Feb 27, 2013 @ 2:48 pm Reply
    3. 3

      Some bottles of the product say Catsup and some say Ketchup.  I’ve only heard people say “Ketchup” around these parts.  Washington, USA

      Catherine on Feb 27, 2013 @ 7:21 pm Reply
    4. 4

      Kay, this looks so incredibly delicious! I will be trying it this weekend.

      Magda on Feb 27, 2013 @ 8:17 pm Reply
    5. 5

      Oh, grape jam and jelly is a Greek thing. We make it all the time during the summer and early autumn, I have a jar stocked in my pantry. :)

      Magda on Feb 27, 2013 @ 8:20 pm Reply
      1. I found one or two jars online and apparently it was considered a specialty product because they asked E4,50 for a small jar (+E6,75 shipping).

        Kay on Feb 27, 2013 @ 8:26 pm Reply
    6. 6

      Could you please post the grape jelly recipe for those of us who did not have access to this product? :)

      Memoria on Feb 28, 2013 @ 5:00 am Reply
    7. 7

      I too would like a copy of your recipe for Grape Jelly. I can’t find it in stores in Australia either…..love your blog….thanks for sharing

      Hazel on Feb 28, 2013 @ 7:14 am Reply
      1. I used a simple recipe from the BBC goodfood website that someone on facebook passed along! Took less than an hour for me to whip it up.

        Kay on Feb 28, 2013 @ 9:38 am Reply
    8. 8

      I am from California and I have seen this sauce made with apricot jam as well if that is easier for some people to find!

      Hemborgwife on Feb 28, 2013 @ 9:50 am Reply
    9. 9

      This is what I call, “comfort food at it’s best!”.. 

      Kiran @ KiranTarun.com on Feb 28, 2013 @ 11:00 pm Reply
    10. 10

      Wow…..no grape jelly?  What would peanut butter and jelly sandwich be without grape jelly?  Sorry, I’m from Missouri and pbj is pretty much a kid staple.  Have made good sauce for meatballs with a jar of Chili sauce and jar of grape jelly, very simple.

      Debbie on Mar 3, 2013 @ 9:11 pm Reply
    11. 11

      People here in Holland don’t understand jelly (only jam), much less PB&J. What we call peanut butter the Dutch call “peanut cheese” – pindakaas – and unfortunately cheese and jelly doesn’t make sense here.
      I tried to make grape jelly once using red grapes I bought in the market but it was an abject failure, not setting up at all. Sure wouldn’t mind a few tips…

      Jim on Mar 3, 2013 @ 10:15 pm Reply
      1. I used 2 boxes fresh grapes. Placed them in a pan and cooked them over low fire while mashing them with a masher every now and then. I drained the juice (using a jam cloth) and added the juice of 1 lemon (normal size) until I ended up with 600ml clear grape juice.

        Put it back into the pan with 270gr van Gilse geleisuiker speciaal (for a less sweet jelly) and cooked it until it was 105C, this will take roughly 10 to 12 minutes. Pour it into a sterilised jar and let it cool off upside down.

        The entire household is addicted to grape jelly now :)

        Kay on Mar 3, 2013 @ 10:34 pm Reply
        1. So just 2 boxes of grapes from the AH? I’ll give it another try (but I’ll use the full-sugar van Gilse as I like my home-made PB salty…) – Thanks!

          Jim on Mar 4, 2013 @ 10:54 am Reply
          1. I bought my grapes at the ‘groenteboer’, but yes… 2 boxes of grapes is all.

            Kay on Mar 4, 2013 @ 10:58 am
    12. 12

      looks yummy i live in asia but i dunno if we can find grape jelly here, is there any substitute for grape jelly??

      chester on Mar 4, 2013 @ 10:20 am Reply
      1. Mahogany sauce is ketchup and grape jelly so I don’t think so.

        Kay on Mar 4, 2013 @ 10:30 am Reply
    13. 13

      I have to tell you… I LOVE YOUR BLOG! :-) Mor Photoshop tip please…
      /Anna in Sweden.

      Anna on Mar 7, 2013 @ 11:48 am Reply
    14. 14

      love your style and I can’t wait to try your recipes!

      Robyn on Mar 10, 2013 @ 4:37 am Reply
    15. 15

      Did u know that Heinze has a new healthier ketchup that doesn’t use corn syrup called Simply Heinze.  FYI for people who would prefer it like me.

      Robyn on Mar 10, 2013 @ 4:39 am Reply
    16. 16

      We maken al jaren druivenkas en siroop ook super de moeite waard!  De gehaktballen waren lekkwaaraan ik weet nog niet of ze de druivenkas waard waren. ga het de volgende keer met bramengelei proberen….

      Marieke on Mar 10, 2013 @ 8:19 pm Reply
    17. 17

      Nog een fotootje uit mijn keuken http://mijkimproves.blogspot.nl/2009/10/my-domestic-god.html

      Marieke on Mar 10, 2013 @ 8:33 pm Reply
    18. 18

      Hi Kay, de ate the meatballs yesterday with rice and green beans. It was delicious. Here on Curacao Grape Jelly enough! This summer we will return to Holland, so thanks for your story about the jelly! Now I know I have to fill my moving Container with Grape Jelly ;-)

      Simone on Mar 14, 2013 @ 5:03 am Reply
    19. 19

      Your blog is fabulous! I’m going to try out a few recipes including this one!

      Nick on Jun 13, 2013 @ 9:28 pm Reply
    20. 20

      over here in usa,i live in virginia.i remember there was a really simple grape jelly recipe i used to help my grandmother make when i was a child.it should be simple to find by google,but was made by simply using either home canned grape juice,or fresh,but you could also make it using frozen grape jice concentrate ttype common in our grocery frozen food section.i will try to find b send you this really simple recipe.seemed like it only usd r ingredients,b very little time to makem delishousm

      sue m on Nov 16, 2013 @ 4:56 pm Reply

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