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Grape Jelly Meatballs in a slow cooker with a BBQ sauce glaze.

Grape Jelly Meatballs

A simple and delicious dish combining sweet grape jelly and tangy chili sauce to create juicy meatballs, perfect for parties or casual dinners.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Appetizer, Main Course, Party Food
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Meatballs
  • 2 pounds frozen meatballs (or about 40 to 50 small meatballs) Beef, turkey, or a mix all work.
Sauce
  • 1 cup grape jelly The main ingredient for the sauce.
  • 1 cup chili sauce The kind near ketchup.
  • 1 tablespoon Worcestershire sauce Optional add-in.
  • 1 pinch garlic powder Optional add-in.
  • 1 pinch black pepper Optional add-in.
  • 1 splash hot sauce Optional add-in for heat.

Method
 

Slow Cooker Method
  1. Add the meatballs to your slow cooker.
  2. Spoon grape jelly and chili sauce right on top.
  3. Stir gently so the meatballs get coated.
  4. Cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 hours, stirring once or twice if you remember.
  5. Once the sauce is silky and everything is hot, turn to WARM and serve.
Stovetop Method
  1. Add jelly and chili sauce to a large pot and warm over medium-low heat until melted.
  2. Add meatballs and stir to coat.
  3. Cover and simmer for about 20 to 25 minutes, stirring occasionally, until the meatballs are heated through.

Notes

This recipe tastes best the next day as the sauce soaks in. Can be refrigerated or frozen for later. Serve with toothpicks, rice, or in slider buns.