We’ve been long-time fans of meatballs and think they are the PERFECT appetizer for a large gathering. One of our favorites are today’s Grape Jelly Meatballs!
These meatballs are the classic sweet and savory party appetizer that everyone knows and loves. With just a few ingredients, you get tender meatballs coated in a sticky, tangy sauce that is perfect for potlucks, holidays, and game day.
What makes these so great is how easy they are. You can melt the sauce on the stove first for a smoother glaze, or skip that step and let the slow cooker do everything, either way they turn out saucy, flavorful, and totally addictive.
For more favorites, try our Crockpot Meatballs and Sweet and Sour Meatballs.
Why we think you’ll love them:
- Only 3 ingredients! It doesn’t get much easier than that!
- The slow cooker does all the work. The slow cooker keeps them warm and ready for serving for hours.
- No stress. This easy appetizer is perfect for parties and holidays. Frozen meatballs make prep basically zero, perfect for busy days.
Grape Jelly Meatball Ingredients
- Grape jelly (16 ounces): Adds sweetness and creates that thick, glossy sauce that clings to every meatball. Or use red currant, peach jelly, apple jelly, orange marmalade, or apricot preserves.
- Chili sauce (12 ounces): Balances the sweetness with tang and a little spice, giving the sauce its classic sweet and savory flavor. You can also use ketchup or barbecue sauce.
- Frozen meatballs (32 ounces): Makes the recipe quick and easy, and the meatballs soak up the sauce as they warm. Use any type of meatball, from Italian pork meatballs to turkey meatballs, we typically use beef. If using homemade meatballs, brown them in a skillet first.
- Cayenne pepper, optional (1 pinch): Adds a tiny bit of heat to keep the sauce from tasting too sweet.
How Much to Make?
- When serving as an appetizer plan for each person to have 3-4.
- When serving as a main dish plan for each person to have about 8 meatballs.
How to Make Grape Jelly Meatballs
SAUCE. Add 16 ounces of grape jelly, 12 ounces of chili sauce, and 1 pinch of cayenne pepper to a saucepan over medium-high heat. Cook for about 5 minutes making sure the mixture is well combined.
- To save time skip this step and add these directly on top of the meatballs in the slow cooker.
COOK. Place 32 ounces of frozen meatballs in a slow cooker and top with the grape jelly mixture (for less mess use a crock pot liner). Cook on LOW for 3 to 4 hours. Stir every hour or so to make sure everything is cooked evenly.
Stovetop Directions
- Add the grape jelly, chili sauce, and optional cayenne to a large saucepan or deep skillet over medium heat. Stir often until the jelly is fully melted and the sauce is smooth, about 3 to 5 minutes.
- Add the frozen meatballs, stir to coat, and bring the sauce to a gentle simmer.
- Reduce heat to low, cover, and simmer for 20 to 30 minutes, stirring every so often, until the meatballs are heated through to 165°F.
- If the sauce gets too thick, add a splash of water. If you want it thicker, simmer uncovered for the last few minutes. Serve warm right from the pan.
Kristyn’s Recipe Tips
- If you want the smoothest sauce, warm the jelly and chili sauce together first, then pour it over the meatballs.
- For the fastest method, add jelly and chili sauce right on top of the meatballs in the slow cooker, then stir once they start to soften.
- Stir once or twice during cooking if you can, it helps all the meatballs get evenly coated.
- Start with just a pinch of cayenne, then add more at the end if you want extra heat.
Grape Jelly Meatball Recipe
Video
Ingredients
- 16 ounces Grape Jelly
- 12 ounces Chili Sauce
- 32 ounces frozen meatballs
- 1 pinch cayenne pepper, optional
Instructions
- Add grape jelly, chili sauce, and cayenne pepper to a saucepan over medium-high heat. Cook for about 5 minutes making sure the mixture is well combined. To save time skip this step and add these directly on top of the meatballs in the slow cooker for a more speedy process.
- Place meatballs in a slow cooker and top with grape jelly mixture (for less mess use a crock pot liner).
- Cook on LOW for 3 to 4 hours.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
In a small bowl, mix 1-2 tablespoons of cornstarch with 1-2 tablespoons water and pour into the saucepan. Simmer and mix until the sauce thickens to your liking, then add to the crockpot.
Store leftover meatballs in an airtight container in the refrigerator for 3-4 days or freezer for up to 4 months.
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This recipe was first shared January, 2019.
Sauce was not thick, very runny. I prefer the sauce to be more of a glaze. Won’t make again.
Thanks for the feedback and for giving the recipe a try!
Love your recipes they are wonderful and easy to make.
😊 Thanks.
Awesome recipe I loved it
This came out too liquefied. Assuming I needed more jelly. Thought would thicken after cooling but didn’t.
Thanks for the feedback and for giving the recipe a try! Another tip to thicken the sauce: You can take about ¼ cup of the sauce from the slow cooker and add it to a pot on the stove. Add a tablespoon of corn starch. Cook and mix until the sauce thickens. Add more corn starch if needed and mix back into the crock pot sauce. Hope that helps!
This recipe is so good, at first I thought the combination of sauce might not taste so good. But it is really good.