Grape Jelly Chili Sauce Meatballs (Printable View)

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 Make It:

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 Tips:

01 -
  • The sauce transforms frozen meatballs into something that tastes like you fussed for hours.
  • You can set it and forget it while the slow cooker does all the work.
  • Its a crowd-pleaser that works as an appetizer or a casual weeknight dinner over rice.
02 -
  • Dont skip the Worcestershire sauce, it adds a savory depth that balances the sweetness and makes the sauce taste more complex.
  • If the sauce seems too thick after cooking, stir in a tablespoon or two of water to loosen it up.
03 -
  • Use a whisk to mix the sauce first so the jelly breaks down smoothly and you dont end up with clumps.
  • If youre short on time, cook on high for 2 hours instead of low, the meatballs will still turn out tender and flavorful.
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