Grape Jelly Chili Sauce Meatballs (Printable version)

Sweet and tangy meatballs in grape jelly and chili sauce, perfect for parties or easy weeknight appetizers.

# 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

# 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, stirring 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 -
  • Two pantry staples create a sauce that tastes like you simmered it all day with secret spices.
  • It practically cooks itself while you do anything else, and everyone always asks for the recipe.
02 -
  • Dont skip the vinegar, it brightens the whole dish and keeps the sweetness from overwhelming your taste buds.
  • Stir before serving because the sauce settles at the bottom and you want every meatball coated in that glaze.
03 -
  • Use a slow cooker liner for the easiest cleanup, because that sauce loves to stick to the edges.
  • Let the meatballs sit in the sauce for an extra 30 minutes after cooking if you can, the flavor deepens and the glaze thickens beautifully.
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