Grape Jelly Chili Sauce Meatballs (Print View)

Sweet and tangy meatballs simmered in grape jelly and chili sauce, ideal for parties or quick appetizers.

# Ingredient List:

→ 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 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 meatballs are heated through and sauce is bubbling.
04 - Stir well before serving. Serve hot as an appetizer with toothpicks or over rice as a main dish.

# Expert Tips:

01 -
  • It uses only a handful of ingredients and takes less than ten minutes to prep.
  • The sauce gets glossy and thick without any stirring or fussing.
  • They work as a crowd-pleasing appetizer or a quick weeknight dinner over rice.
  • You can swap in turkey or plant-based meatballs and no one will notice the difference.
02 -
  • Do not skip the vinegar, it keeps the sauce from tasting too sweet and one-note.
  • If your sauce looks too thick after cooking, stir in a tablespoon or two of water to loosen it up.
  • Resist the urge to open the lid and stir constantly, it slows down the cooking and releases all the heat.
03 -
  • Use a slow cooker liner for the easiest cleanup, the sauce can get sticky on the sides.
  • If you are in a rush, cook them on high for 2 hours instead of low, they turn out just as good.
  • Taste the sauce before serving and add a pinch more vinegar or pepper if it needs a little extra punch.
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