Go Back

Grape Jelly Meatballs

These grape jelly meatballs are a nostalgic appetizer that combines frozen meatballs with grape jelly and chili sauce to create a sweet and tangy glaze. Made in a slow cooker with minimal effort, they're perfect for potlucks, game day, or any party gathering.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds frozen meatballs beef or turkey, no need to thaw
  • 12 ounces grape jelly 1 jar
  • 12 ounces chili sauce 1 bottle, such as Heinz

Equipment

  • Slow cooker (4 to 6 quart capacity)
  • Wooden spoon or silicone spatula
  • Measuring cups
  • Toothpicks for serving

Method
 

  1. Plug in your slow cooker and set it to the low setting.
  2. Add all 2 pounds of frozen meatballs directly to the slow cooker without thawing first.
  3. Spoon the entire 12-ounce jar of grape jelly directly onto the frozen meatballs.
  4. Pour the full 12-ounce bottle of chili sauce into the slow cooker.
  5. Use a wooden spoon or silicone spatula to gently stir the meatballs, jelly, and chili sauce together, making sure to get underneath the meatballs so the sauce mixes evenly.
  6. Cover the slow cooker with its lid and cook on low heat for 3 hours.
  7. Stir the meatballs once halfway through cooking to ensure even coating and prevent the sauce from settling too heavily at the bottom.
  8. After 3 hours, check that the meatballs are heated through and the sauce is bubbling gently around the edges. Switch the slow cooker to warm setting to keep at serving temperature for up to 2 hours.
  9. Serve hot with toothpicks for easy serving.

Notes

Use a slow cooker that holds 4 to 6 quarts so the meatballs have room to cook evenly. Don't skip the low setting in favor of high heat, as this can cause the jelly to scorch. If the sauce seems too thick after cooking, add 2 to 3 tablespoons of water and stir gently. These can be made up to 8 hours ahead by cooking them, then reheating on low for 30 minutes when guests arrive. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.