Grape Jelly Chili Sauce Meatballs (Printable version)

Sweet and tangy meatballs in grape jelly and chili sauce, perfect for parties or easy 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 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 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 Advice:

01 -
  • Only five minutes of actual work, then the slow cooker does everything while you handle other tasks.
  • The sauce clings to each meatball like candy, creating that perfect sweet-savory bite people crave.
  • You can make it ahead and keep it warm for hours without any loss of flavor or texture.
02 -
  • Don't skip the vinegar, it cuts through the sweetness and keeps the sauce from becoming one-dimensional.
  • If the sauce looks too thick after cooking, stir in a tablespoon or two of water to loosen it back up.
  • Resist the urge to cook on high for too long, the sauce can scorch around the edges if left unattended.
03 -
  • Make a double batch and freeze half before cooking, then thaw and slow cook whenever you need a fast appetizer.
  • If the sauce seems too sweet for your taste, add an extra tablespoon of vinegar or a squeeze of lemon juice at the end.
  • Use a liner in your slow cooker for the easiest cleanup you've ever experienced with a sticky glaze.
Return