Grape Jelly Chili Sauce Meatballs (Printable)

Sweet and tangy meatballs in grape jelly and chili sauce, perfect for parties or easy weeknight appetizers.

# 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 tablespoons Worcestershire sauce
05 - 1 tablespoon apple cider vinegar
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon black pepper

# How-To:

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.
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, either as an appetizer with toothpicks or over rice as a main dish.

# Expert Advice:

01 -
  • It uses only a handful of pantry staples and a slow cooker, so you can set it and forget it while you clean the house or wrap gifts.
  • The sweet-tangy glaze clings to every meatball and somehow tastes both nostalgic and a little fancy at the same time.
02 -
  • Don't skip the Worcestershire and vinegar, they're what keep this from tasting like candy-coated meatballs and give it that savory-sweet balance people can't quite put their finger on.
  • If your slow cooker runs hot, check the meatballs at 2 hours on low to avoid overcooking, the sauce can start to caramelize too much and turn sticky instead of glossy.
03 -
  • Let the meatballs sit in the sauce for at least 20 minutes after cooking before serving, they'll absorb even more flavor and the glaze will cling better.
  • If you're doubling the recipe for a crowd, use two slow cookers instead of one big batch, it cooks more evenly and you won't have cold spots in the middle.
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