Grape Jelly Chili Sauce Meatballs (Printer-friendly)

Sweet and tangy meatballs in grape jelly and chili sauce, ideal for parties or quick appetizers.

# What You'll 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

# Directions:

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 -
  • Incredibly Simple: Requires only a handful of ingredients and minimal prep time.
  • Perfect Balance: The grape jelly provides sweetness that perfectly complements the tangy chili sauce.
  • Crowd Pleaser: A reliable hit for game days, holiday parties, or as a quick weeknight meal.
02 -
  • Sauce Consistency: Stir the meatballs halfway through the cooking time if possible to ensure even coating and heating.
  • Temperature: Keep the slow cooker on the 'warm' setting during your party to maintain the perfect serving temperature.
  • Dietary Adjustments: Use gluten-free meatballs and check your Worcestershire sauce label if you need to accommodate gluten sensitivities.
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