Sweet and Tangy Grape Jelly Meatballs
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!
Servings: 8
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 jar of grape jelly, 12 ounce 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 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
I used all beef cooked frozen meatballs. Feel free to use your favorite type of meat. Turkey meatballs work well in here too.
Nutrition
Serving: 8 meatballs | Calories: 31 kcal | Carbohydrates: 8 g | Protein: 0.1 g | Fat: 0.04 g | Saturated Fat: 0.001 g | Monounsaturated Fat: 0.003 g | Sodium: 55 mg | Potassium: 5 mg | Fiber: 0.1 g | Sugar: 6 g
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