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Just three ingredients to make our sweet and savory crock pot grape jelly meatballs – minutes to prep for the perfect dinner or appetizer!
Meatballs with Grape Jelly
We’ve been long-time fans of meatballs and think they are the PERFECT appetizer for a large gathering.
Yes, we often make them for dinner at home too, but if you are looking for a simple yet delicious recipe to make for your next event, try our favorite crock pot grape jelly meatballs!
Grape jelly may not be the first ingredient you think pairing with meatballs, but let me tell you – it’s the perfect addition. What’s even more AMAZING, it only requires 3 ingredients – grape jelly, meatballs, and Heinz Chili Sauce. It also only takes a few minutes of prep time. You can’t beat that!
For more favorites, try our Crockpot Meatballs and Sweet and Sour Meatballs.
WHY WE LOVE IT:
- Only 3 ingredients! It doesn’t get much easier than that!
- The slow cooker does all the work. Just dump and cook – there’s only 5 minutes of prep work!
- No stress. This easy appetizer is perfect for parties and holidays. It’s simple and leaves the oven open for other dishes.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 3 hours 5 minutes
- 16 ounces Grape Jelly – or red currant, peach jelly, apple jelly, orange marmalade, or apricot preserves
- 12 ounces Chili Sauce – or ketchup or barbecue sauce
- 32 ounces frozen meatballs – 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.
- 1 pinch cayenne pepper, optional
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.
Instant Pot Directions
- Add the frozen meatballs to the instant pot and pour the grape jelly, chili sauce, and ½ cup of water over the meatballs.
- Seal the lid on and set the “pressure cook” button for 5 minutes. It’ll take about 7-8 minutes for the pressure to build up enough then the timer will start its 5-minute countdown.
- When the timer is done, press cancel to turn off the pot and quickly release the pressure.
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Crock Pot Grape Jelly Meatballs
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.
Video
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.
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.