Grape Jelly and Chili Sauce Meatballs (Printable Version)

Sweet and tangy meatballs simmered in grape jelly and chili sauce, perfect for entertaining or easy weeknight meals.

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

# How To Make It:

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 with the mixture.
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 -
  • You can start this with zero prep and still look like you planned ahead.
  • The sweet and tangy sauce tastes way more complex than its two main ingredients suggest.
  • It works as a quick appetizer or a weeknight dinner over rice without changing a thing.
  • Guests always assume it took hours, and you never have to correct them.
02 -
  • Don't skip the vinegar, it's what keeps the sauce from tasting like pure candy and makes everything balanced.
  • Stir gently when adding the meatballs so they don't break apart, especially if you're using a leaner variety.
  • The sauce will look too thin at first, but resist the urge to add thickeners because it reduces and clings perfectly after an hour or two.
03 -
  • Use a slow cooker liner for the easiest cleanup you've ever experienced with a saucy dish.
  • If you're serving these at a party, keep the slow cooker on warm so they stay glossy and hot without overcooking.
  • Double the recipe if you're feeding a crowd because these disappear faster than you think.
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