Grape Jelly Chili Sauce Meatballs (Printable)

Tender meatballs in sweet and tangy grape jelly and chili sauce. Perfect for parties or easy weeknight appetizers.

# 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 tbsp Worcestershire sauce
05 - 1 tbsp apple cider vinegar
06 - 1/2 tsp garlic powder
07 - 1/4 tsp black pepper

# How-To:

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

# Expert Hacks:

01 -
  • The slow cooker does all the work while you handle other tasks or just relax.
  • Only six pantry ingredients create a sauce that tastes like you labored over it for hours.
  • Guests always ask for the recipe, convinced theres a secret ingredient they cant identify.
02 -
  • Dont skip the apple cider vinegar, it balances the sweetness and keeps the sauce from feeling one-dimensional.
  • Resist the urge to lift the lid too often, every peek releases heat and adds cooking time.
  • The sauce will thicken as it cools, so if you have leftovers, just add a splash of water when reheating.
03 -
  • Use a slow cooker liner for the easiest cleanup, you just lift it out and toss it when youre done.
  • Stir the meatballs halfway through cooking if you can, it helps the sauce coat evenly and prevents sticking on the bottom.
  • Warm your serving dish before transferring the meatballs, it keeps them hot longer during parties.
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