Grape Jelly Chili Sauce Meatballs (Printable Version)

Sweet and tangy meatballs in grape jelly and chili sauce. Perfect for parties and easy weeknight 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 as an appetizer with toothpicks or over rice as a main dish.

# Expert Advice:

01 -
  • It uses just six ingredients and tastes like you labored over a complex reduction.
  • The slow cooker does all the work while you handle everything else on your to-do list.
  • That sweet and tangy glaze makes people ask for the recipe every single time.
02 -
  • Don't lift the lid too often or you'll lose heat and extend the cooking time, patience pays off here.
  • If the sauce seems too thick after cooking, stir in a tablespoon or two of water to loosen it up.
03 -
  • Use a slow cooker liner for the easiest cleanup you've ever experienced.
  • Make a double batch if you're feeding a crowd, these disappear faster than you'd think.
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