Grape Jelly Chili Sauce Meatballs (Print Version)

Slow-cooked meatballs coated in a delightful sweet and tangy grape jelly and chili sauce, perfect for any occasion.

# What You 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

# Steps:

01 - Whisk together grape jelly, chili sauce, Worcestershire sauce, apple cider vinegar, garlic powder, and black pepper in a slow cooker until smooth and well combined.
02 - Add frozen meatballs to the sauce mixture, stirring thoroughly to ensure all meatballs are evenly coated.
03 - Cover and cook on low setting 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 hot. Serve as appetizers with toothpicks or over rice as a main dish.

# Expert Advice:

01 -
  • The unlikely grape jelly and chili sauce combination creates an addictive sweet tangy glaze that keeps everyone coming back for more
  • Practically effortless since frozen meatballs do all the heavy lifting while you focus on hosting
02 -
  • The sauce will look oddly separated at first but keep whisking and it will become a beautiful glossy glaze
  • Low and slow yields the most tender meatballs but high heat works when you are pressed for time
03 -
  • Use a slow cooker liner for cleanup that takes about ten seconds
  • If the sauce seems too thick after cooking add just a splash of water or broth
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