Grape Jelly Chili Sauce Meatballs (Printable)

Sweet and tangy meatballs glazed with grape jelly and chili sauce, perfect for entertaining or easy weeknight meals.

# 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 tbsp Worcestershire sauce
05 - 1 tbsp apple cider vinegar
06 - 1/2 tsp garlic powder
07 - 1/4 tsp black pepper

# How-To Steps:

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 -
  • It uses only two main ingredients for the sauce, so theres almost no prep work involved.
  • The slow cooker does all the heavy lifting while you go about your day.
  • The sweet and tangy glaze makes even boring frozen meatballs taste like you fussed over them.
  • Everyone always asks for the recipe, and you get to smile knowing how easy it really was.
02 -
  • Dont skip the Worcestershire sauce, it adds a savory note that keeps the sauce from being cloyingly sweet.
  • If your sauce looks too thick after cooking, stir in a tablespoon or two of water to loosen it up.
  • Let the meatballs sit in the sauce for at least 30 minutes before serving so they soak up all that flavor.
03 -
  • Use a slow cooker liner for the easiest cleanup you will ever experience.
  • Let the sauce come to a full bubble before serving so the jelly fully melts and the flavors marry.
  • If youre cooking for a crowd, this recipe doubles beautifully in a larger slow cooker.
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