Grape Jelly and Chili Sauce Meatballs (Printable)

Tender meatballs in sweet and tangy grape jelly chili sauce. Perfect for parties or easy weeknight appetizers.

# What You’ll Need:

→ Meatballs

01 - 2 lbs frozen cocktail meatballs

→ 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

# How To Make:

01 - In 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 sauce and stir 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 appetizer with toothpicks or over rice as main dish.

# Top Tips:

01 -
  • The sauce thickens into this shiny glaze that clings to every meatball like it was meant to be there.
  • You can dump everything in the slow cooker and walk away for hours without worrying.
  • It works as a fancy party snack or a lazy weeknight dinner over rice when youre too tired to think.
02 -
  • Dont skip the vinegar, it keeps the sauce from tasting like candy and adds a brightness that makes people ask whats in here.
  • If your slow cooker runs hot, check the meatballs after 2 hours on low so the sauce doesnt reduce too much and get sticky.
03 -
  • Line your slow cooker with a liner bag for the easiest cleanup youve ever had.
  • Make the sauce the night before and store it in the fridge, then just dump it and the meatballs in the slow cooker the next morning.
Go Back