grape jelly meatballs on a large white platter with numerous toothpicks

Sweet and Tangy Grape Jelly Meatballs

Sweet and Tangy Grape Jelly Meatballs

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grape jelly meatballs on a large white platter with numerous toothpicks

With only 3 ingredients, these sweet and tangy grape jelly meatballs make a quick and easy party appetizer. All you need is your slow cooker!

Meatballs + Grape Jelly + Chili Sauce = Best Appetizer Ever

I know what you’re thinking, meatballs in grape jelly and chili sauce? No way!

Well, I’d like you to reconsider these grape jelly meatballs because they are one of the number one party appetizers out there. These sweet and tangy grape jelly meatballs are like crack. They fly out of the slow cooker. Everyone’s plate is always full of these and I don’t blame them. They’re sweet, tangy, and slightly spicy — basically downright addicting. I could’ve sworn, at the rate the meatballs were being consumed at my last party, there could’ve been a rock-paper-scissor championship for the last couple grape jelly meatballs.

One of the BEST parts of this appetizer is: it’s THREE ingredients, you don’t do anything except throw everything in the slow cooker, stir every few hours, and serve. So easy. Who needs a complicated dish when they’re hosting? I guarantee you that if you make these for your next party, everyone will go crazy over them. No exaggeration. These are 100% guaranteed to be a hit.

Other Cooking Methods

  • Grape jelly meatballs on the stove: add all the ingredients into a large dutch oven or pot and stir to combine. Cover and allow to cook on medium-low heat for 30-45 minutes, or until the meatballs are no longer frozen in the center and warmed through. Stir often to prevent burning. Adjust timing based on the size of your meatballs.
  • Grape jelly meatballs in the oven: add all the ingredients into a large dutch oven or oven-safe pot and stir to combine. Place covered pot in a 325 degree oven for 30 minutes, or until the meatballs are no longer frozen in the center and warmed through. Adjust timing based on the size of your meatballs.
grape jelly meatballs on a white plate with toothpicks throughout them

Serving Suggestions

When we were growing up, for a quick dinner option, my mom would make these meatballs and we’d eat them over white rice.

As an appetizer, serve these with toothpicks, cocktail napkins, and plates.

Storage and Reheating Instructions

Allow leftover meatballs to cool before putting them into an airtight container and storing them in the refrigerator for up to 5 days. To reheat, portion out how much you would like and reheat in a microwave-safe bowl or on the stovetop until warmed through.

grape jelly meatballs on a white plate with toothpicks throughout them

Print

Sweet and Tangy Grape Jelly Meatballs

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With only 3 ingredients these sweet and tangy grape jelly meatballs make a quick and easy party appetizer. All you need is your slow cooker!

Course AppetizerCuisine AmericanKeyword grape jelly and chili meatballs, grape jelly meatballs, sweet and tangy meatballs

Prep Time 5 minutes Cook Time 4 hours Total Time 4 hours 5 minutes

Servings 8
Calories 31kcal
Author Julie Chiou

Equipment

  • Slow Cooker

Ingredients

  • 64 ounces frozen meatballs
  • 16 ounce jar of grape jelly
  • 12 ounce jar of chili sauce (I used a Wegman’s brand but Heinz sells them too; it’s usually located near the ketchup and hot sauce)

US Customary – Metric

Instructions

  • In a bowl or small sauce pot, mix together grape jelly and chili sauce as best you can. It’s okay if it’s a little lumpy from the grape jelly. It’ll all melt together in the slow cooker once it’s warmed up.grape jelly and chili sauce mixed together in a small saucepot
  • Add the entire bag of meatballs in the slow cooker insert and pour the jelly and chili sauce on top.frozen meatballs in an insert of a slow cooker with grape jelly and chili sauce being poured on top
  • Stir the meatballs around until they’re all coated.grape jelly and chili sauce stirred and coating frozen meatballs in a slow cooker insert with a wooden spoon
  • Cook on high for 4 hours or low for 6 hours. Stir every couple hours or so to re-coat the meatballs in the sauce.
  • Serve hot with toothpicks!

Notes

I used all beef cooked frozen meatballs. Feel free to use your favorite type of meat. Turkey meatballs work well in here too.

Nutrition

Serving: 8meatballs | Calories: 31kcal | Carbohydrates: 8g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.001g | Monounsaturated Fat: 0.003g | Sodium: 55mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 6g

Photographs by Jess Gaertner Creative

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Hi, I’m Steven, a Florida native, who left my career in corporate wealth management six years ago to embark on a summer of soul searching that would change the course of my life forever.

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