Grape Jelly Chili Sauce Meatballs (Printable)

Tender meatballs in sweet and tangy grape jelly and chili sauce, perfect for parties or 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 tablespoons Worcestershire sauce
05 - 1 tablespoon apple cider vinegar
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon black pepper

# How-To Steps:

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

# Expert Suggestions:

01 -
  • You can start it in the morning and forget about it until guests arrive, no frantic last-minute prep.
  • The sauce tastes like you spent hours balancing flavors, but it practically makes itself.
  • Even picky eaters who wrinkle their noses at the ingredient list come back for thirds.
02 -
  • Don't skip the Worcestershire and vinegar, they're what keep this from tasting like a jar of jelly dumped on meat.
  • If your slow cooker runs hot, check at the 2-hour mark on low to avoid the sauce getting too thick or sticky.
03 -
  • Use a slow cooker liner for the easiest cleanup you've ever experienced, no scrubbing sticky glaze off the insert.
  • Make a double batch if you're feeding a crowd, this recipe scales up perfectly and disappears fast.
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