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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
- 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)
- 64 ounces (1814 g) frozen meatballs
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.16 ounce (453 g) jar of grape jelly, 12 ounce (340 g) jar of chili sauce
- Add the entire bag of meatballs in the slow cooker insert and pour the jelly and chili sauce on top.64 ounces (1814 g) frozen meatballs
- 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
Do you actually taste the grape??
Not really. I couldn’t.
i was wondering if this would taste okay if I make it as meatball subs. And had cheese to put on top. Thanks in advance!
I don’t think that’d taste very good with the cheese. If you make these as subs, I’d leave the cheese off.
Can i double the recipe?
You can, but you have to make sure you have a large slow cooker for this. This recipe barely fit my 4 quart slow cooker!
think I could substitute apply jelly for grape?
The taste might not be the same so I can’t guarantee how it’ll turn out or if it’ll taste good, but you can try it!
Hi, do you recommend any other cooking method other than slow cooker? I’m a poor college student :(.
I’ve never done it without the slow cooker but I imagine in a large pot on the stove would work just fine!
what is the green garnish you used ?
Chives
Would it make that big of a diff. If I got a 14oz thing of jelly?
Nope, it wouldn’t!
I usually use bbq and grape jelly on my homemade meatballs. I have never found a frozen meatball that taste good to me, what brand(s) have you and others used? Also, what does the chili sauce taste like, spicy, hot? I don’t like “hot” things.
I don’t remember which one I used. I got it from Wegmans and it had a grandma photo on the logo, haha. The chili sauce is more sweet than hot. I didn’t really feel much heat with it but everyone has a different heat preference.
Try Turkey meatballs (frozen). Tastier and not greasy.
Costco sells a really good meatball. I use them for this recipe. I also sometimes substitute a can of cranberry sauce (the loaf one) for the jelly.
If I make these the day beforehand what’s the best way to reheat? Thanks
I would put it in a pot over medium heat and reheat, stirring occasionally for 25-30 mins until it’s all warmed through.
Can you just put them in the crockpot and reheat? Also, have you ever had them a second day…just wondering if the taste changes.
I would like to make these the day before and then reheat so they are ready for a brunch party. :-)
Yup, you certainly can! I’ve had them the second day before and they taste just like the first! Enjoy :)
They are better the next day! Warm in crock pot!!
These look absolutely amazing. I’m not sure if we have frozen meatballs here in Australia so I’m off to find them. Just wondering if there is a different kind of thing I could use instead of a jar of grape jelly. We don’t have grape flavour here. Is there another flavour you think would work just as well?
Thank you so much.
Apricot preserves or jam would work wonderfully!
The ORIGINAL 1950s recipe called for CURRANT JELLY…not grape. People used grape because it is very common in the US and most people have it in the fridge. Smuckers used to make currant jelly but discontinued it recently. It may be that in AUSTRALIA, nobody eats grape jelly (but then how do you folks make PB&J???) but in the US apparently currant is not very popular. Cross & Blackwell still make it. I think you could also substitute lingonberry jelly or cranberry jelly (NOT preserves) as they are also “tart”. APRICOT JAM will not work! it will be much too sweet and too “lumpy”!
I have made this in a pinch (no jelly of any kind) with barbecue sauce and chili sauce — it was good, but not this particular wonderful sweet/tart sauce that is so unique!
NOTE: it is much better with a good homemade meatball, using high quality hamburger. But I have made it with frozen meatballs….ground turkey….even ground chicken. They were all good, but the traditional recipe calls for a HOMEMADE ground beef hamburger meatball. And currant jelly. Trust me. My family has been making this for over 6 decades to RAVES from EVERYONE who tries it!
Apple jelly would probably also work. :)
Make homemade meat balls include a plg of dry onion soup and an egg.. Use brown sugar instead of grape jelly, ketchup, brown mustard. It’s much better!!!
I have made these for years, only with jellied cranberry sauce.
I sometimes substitute for cranberry and Chile sauce! Delicious!