Grape Jelly and Chili Sauce Meatballs (Printable)

Tender meatballs in sweet and tangy grape jelly and chili sauce. Perfect for parties and 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 and stir 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 -
  • The sauce comes together in under five minutes with pantry staples you probably already own.
  • Every single person at a party will ask what makes them taste so good, and youll smile knowing how easy they were.
  • They stay warm in the slow cooker for hours without drying out, which means less stress and more time with your guests.
02 -
  • Dont skip the apple cider vinegar, it cuts through the sweetness and keeps the sauce from tasting like dessert.
  • If your sauce looks too thick after a few hours, stir in a tablespoon or two of water to loosen it up.
  • Resist the urge to cook these on high for too long, the sauce can scorch on the edges if left unattended.
03 -
  • Use a slow cooker liner for the easiest cleanup, the sauce can get sticky on the sides.
  • If youre making these for a party, start them early in the day so your house smells amazing when guests arrive.
  • Swap in turkey or plant based meatballs without changing a thing, the sauce works beautifully with any variety.
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