Grape Jelly Chili Sauce Meatballs (Printable Version)

Tender meatballs in sweet and tangy grape jelly and chili sauce, perfect for parties or easy weeknight appetizers.

# What You Need:

→ Meatballs

01 - 2 lbs frozen cocktail meatballs (beef, turkey, or plant-based)

→ Sauce

02 - 1 cup grape jelly
03 - 1 cup chili sauce
04 - 2 tablespoons Worcestershire sauce
05 - 1 tablespoon apple cider vinegar
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon black pepper

# How To Make It:

01 - In a slow cooker, whisk together grape jelly, chili sauce, Worcestershire sauce, apple cider vinegar, garlic powder, and black pepper until the mixture reaches a smooth consistency.
02 - Add the frozen meatballs to the sauce, stirring thoroughly to ensure each meatball is evenly coated with the sauce mixture.
03 - Cover the slow cooker and cook on low heat for 3 to 4 hours, or on high heat for approximately 2 hours, until the meatballs are completely heated through and the sauce is actively bubbling.
04 - Stir the meatballs and sauce well before serving. Present hot as an appetizer with toothpicks or serve over rice as a main dish.

# Expert Tips:

01 -
  • It uses ingredients you probably already have in your pantry, and nobody will guess how simple it really is.
  • The slow cooker does all the work while you do absolutely anything else.
  • The sweet and tangy glaze clings to every meatball and tastes like comfort food crossed with a party.
02 -
  • Don't use jam instead of jelly, the seeds and chunks don't melt smoothly and the texture gets weird.
  • Stir gently or the meatballs can break apart, especially if you're using a softer variety like turkey or plant-based.
  • The sauce thickens as it cools, so if you're reheating leftovers, add a splash of water to loosen it up again.
03 -
  • Use a liner in your slow cooker for the easiest cleanup you've ever experienced with a sticky glaze.
  • Let the meatballs sit in the sauce for 10 minutes after cooking before serving so they soak up even more flavor and the glaze clings better.
  • If the sauce looks too thin after cooking, remove the lid and cook on high for 15 minutes to thicken it up.
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