Grape Jelly and Chili Meatballs (Printable)

Sweet and tangy meatballs perfect for parties. Slow cooker friendly with grape jelly and chili sauce coating.

# What You'll Need:

→ Meatballs

01 - 2 lbs frozen cocktail meatballs

→ 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 Steps:

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, either as an appetizer with toothpicks or over rice as a main dish.

# Expert Advice:

01 -
  • You toss everything into one pot and walk away, no hovering or stirring required.
  • The sweet and tangy glaze clings to every meatball like edible velvet, and people always ask what's in it.
  • It doubles as a party appetizer or a weeknight dinner over rice, so you get two recipes in one.
02 -
  • Don't skip the apple cider vinegar, without it the sauce tastes flat and overly sweet instead of balanced.
  • Stir the meatballs halfway through if you can, it helps the sauce coat evenly and prevents sticking on the bottom.
03 -
  • Use a liner in your slow cooker for the easiest cleanup, that sticky sauce can be stubborn.
  • Taste the sauce before serving and add a pinch more vinegar or pepper if it needs a little extra punch.
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