Grape Jelly Chili Sauce Meatballs (Print version)

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

# Directions:

01 - In a slow cooker, whisk together grape jelly, chili sauce, Worcestershire sauce, apple cider vinegar, garlic powder, and black pepper until smooth
02 - Add the frozen meatballs to the sauce, stirring to coat evenly
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, either as an appetizer with toothpicks or over rice as a main dish

# Expert Tips:

01 -
  • It uses just two main ingredients for the sauce and somehow tastes like you labored for hours.
  • The slow cooker does all the work while you pretend to be a relaxed host.
  • Leftovers reheat beautifully and taste even better the next day when the flavors meld.
02 -
  • Do not skip the Worcestershire sauce, I tried it once without and the sauce tasted flat and one dimensional.
  • Stir the meatballs halfway through cooking if you can, the ones on top can dry out slightly if left untouched.
03 -
  • Taste the sauce before adding the meatballs and adjust the sweetness or tang to your preference, every brand of chili sauce varies slightly.
  • If the sauce seems too thin after cooking, leave the lid off for the last 30 minutes to let it reduce and thicken naturally.
Go back