Grape Jelly Chili Sauce Meatballs (Print Version)

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

# Components:

→ 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

# Directions:

01 - In slow cooker, whisk together grape jelly, chili sauce, Worcestershire sauce, apple cider vinegar, garlic powder, and black pepper until smooth.
02 - Add frozen meatballs to sauce and stir to coat evenly.
03 - Cover and cook on low for 3 to 4 hours, or on high for 2 hours, until meatballs are heated through and sauce is bubbling.
04 - Stir well before serving. Serve hot as appetizer with toothpicks or over rice as main dish.

# Expert Advice:

01 -
  • They taste like you spent hours in the kitchen when you actually spent minutes.
  • The sweet and tangy sauce has this addictive quality that makes people keep reaching for just one more.
  • Your slow cooker does all the work, which means you can prep other things or just disappear for a few hours.
02 -
  • Stir the sauce at least once during cooking, especially if you're going the full 3 to 4 hours—this keeps the bottom from sticking and ensures everything cooks evenly.
  • The sauce will look thin at first, but it thickens slightly as it simmers, so resist the urge to add cornstarch or anything else to bulk it up.
03 -
  • If your sauce looks too thick once everything's cooked, thin it with a tablespoon or two of water; if it's too thin, just let it simmer uncovered for the last 30 minutes to reduce.
  • Taste the sauce before serving and adjust the seasoning—sometimes the chili sauce varies by brand, so a pinch more Worcestershire or a dash of vinegar can fine-tune things to your liking.
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