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With only 3 ingredients, these sweet and tangy grape jelly meatballs make a quick and easy party appetizer. All you need is your slow cooker!
Meatballs + Grape Jelly + Chili Sauce = Best Appetizer Ever
I know what you’re thinking, meatballs in grape jelly and chili sauce? No way!
Well, I’d like you to reconsider these grape jelly meatballs because they are one of the number one party appetizers out there. These sweet and tangy grape jelly meatballs are like crack. They fly out of the slow cooker. Everyone’s plate is always full of these and I don’t blame them. They’re sweet, tangy, and slightly spicy — basically downright addicting. I could’ve sworn, at the rate the meatballs were being consumed at my last party, there could’ve been a rock-paper-scissor championship for the last couple grape jelly meatballs.
One of the BEST parts of this appetizer is: it’s THREE ingredients, you don’t do anything except throw everything in the slow cooker, stir every few hours, and serve. So easy. Who needs a complicated dish when they’re hosting? I guarantee you that if you make these for your next party, everyone will go crazy over them. No exaggeration. These are 100% guaranteed to be a hit.
Other Cooking Methods
- Grape jelly meatballs on the stove: add all the ingredients into a large dutch oven or pot and stir to combine. Cover and allow to cook on medium-low heat for 30-45 minutes, or until the meatballs are no longer frozen in the center and warmed through. Stir often to prevent burning. Adjust timing based on the size of your meatballs.
- Grape jelly meatballs in the oven: add all the ingredients into a large dutch oven or oven-safe pot and stir to combine. Place covered pot in a 325 degree oven for 30 minutes, or until the meatballs are no longer frozen in the center and warmed through. Adjust timing based on the size of your meatballs.
Serving Suggestions
When we were growing up, for a quick dinner option, my mom would make these meatballs and we’d eat them over white rice.
As an appetizer, serve these with toothpicks, cocktail napkins, and plates.
Storage and Reheating Instructions
Allow leftover meatballs to cool before putting them into an airtight container and storing them in the refrigerator for up to 5 days. To reheat, portion out how much you would like and reheat in a microwave-safe bowl or on the stovetop until warmed through.
Sweet and Tangy Grape Jelly Meatballs
Equipment
Ingredients
- 64 ounces (1814 g) frozen meatballs
- 16 ounce (453 g) jar of grape jelly
- 12 ounce (340 g) jar of chili sauce, (I used a Wegman's brand but Heinz sells them too; it's usually located near the ketchup and hot sauce)
Instructions
- In a bowl or small sauce pot, mix together grape jelly and chili sauce as best you can. It's okay if it's a little lumpy from the grape jelly. It'll all melt together in the slow cooker once it's warmed up.
- Add the entire bag of meatballs in the slow cooker insert and pour the jelly and chili sauce on top.
- Stir the meatballs around until they're all coated.
- Cook on high for 4 hours or low for 6 hours. Stir every couple hours or so to re-coat the meatballs in the sauce.
- Serve hot with toothpicks!
Notes
Nutrition
Photographs by Jess Gaertner Creative
These turned out so good! This was truly the best appetizer.