Grape Jelly and Chili Sauce Meatballs (Printable)

Tender meatballs in a sweet and tangy grape jelly and chili sauce. Perfect for parties and easy entertaining.

# 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:

01 - In a slow cooker, whisk together grape jelly, chili sauce, Worcestershire sauce, apple cider vinegar, garlic powder, and black pepper until smooth.
02 - Add the frozen meatballs to the sauce, stirring to coat evenly.
03 - Cover and cook on low for 3 to 4 hours, or on high for 2 hours, until the meatballs are heated through and the sauce is bubbling.
04 - Stir well before serving. Serve hot, either as an appetizer with toothpicks or over rice as a main dish.

# Expert Advice:

01 -
  • Two ingredients create a sauce that tastes like you labored over it for hours.
  • The slow cooker means you can prep it in the morning and forget about it until guests arrive.
  • Sweet and tangy flavors make even picky eaters come back for seconds.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Stirring halfway through prevents the bottom meatballs from sticking and ensures even coating.
  • If the sauce looks too thick after cooking, whisk in a tablespoon of water to loosen it.
  • Using fresh meatballs instead of frozen will cut your cook time in half, so watch closely.
03 -
  • Use a liner in your slow cooker for the easiest cleanup, the sauce can be sticky.
  • Let the sauce sit for five minutes after cooking so it thickens into a glaze that coats each meatball perfectly.
  • Double the recipe if you're feeding a crowd, they disappear faster than you think.
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