Grape Jelly Chili Sauce Meatballs (Printer Version)

Sweet and tangy meatballs simmered in grape jelly and chili sauce. Perfect for parties and easy entertaining.

# 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

# How to Prepare:

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 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 Suggestions:

01 -
  • It uses just two main ingredients for the sauce, so you can make it even when the pantry feels bare.
  • The sweet and tangy glaze clings to every meatball and tastes way more complex than the effort suggests.
  • You can start it in the morning and forget about it until guests arrive.
02 -
  • Don't use jam or preserves instead of jelly, the texture gets chunky and the sauce won't coat the meatballs as smoothly.
  • If the sauce looks too thick after a few hours, stir in a tablespoon or two of water to loosen it up.
  • Keep the slow cooker on warm after cooking so the meatballs stay glossy and don't dry out.
03 -
  • Use a slow cooker liner for the easiest cleanup you've ever experienced with a sticky glaze.
  • If you're serving a crowd, double the recipe and use a larger slow cooker, this scales up beautifully.
  • Taste the sauce before adding the meatballs and adjust the sweetness or tang to your preference, it's very forgiving.
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