Only three ingredients for these Grape Jelly Meatballs. This dump-and-go recipe is the perfect party appetizer.
I love a good spread of appetizers at a party, and part of making that come together is simple recipes. This one could not be easier. It is just three ingredients that combine together in a slow cooker. Your guests will love it, and you will love how easy it is to make.
Meatball Ingredients
Just three ingredients are needed for this easy and flavor-packed recipe. Scroll to the recipe card at the bottom of the post for the full recipe, including measurements for each ingredient.
- Meatballs: Part of making this recipe so easy is using frozen meatballs. They are pre-cooked and can be added right to your slow cooker from the freezer.
- Grape jelly: Adds the perfect amount of sweetness to the meatballs.
- Chili sauce: Gives the meatballs a kick that complements the sweetness of the jelly.
How to Make Grape Jelly and Chili Sauce Meatballs
Here is an overview of how easy these meatballs with grape jelly and chili sauce come together. For detailed step-by-step directions and a full list of ingredients and measurements, scroll to the recipe card at the bottom of the post.
Put Everything In the Slow Cooker
Add everything to the base of your crockpot and stir to combine.
Cook the Meatballs
Cook on high for two hours or on low for four hours, stirring once or twice. The goal is for the meatballs to be fully heated through.
Storing Leftovers
Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or oven until heated through.
If you make this grape jelly meatball recipe, I’d love to hear what you think! Leave a comment below.
Grape Jelly Meatballs
Ingredients
- 32 ounces frozen meatballs do not thaw
- 12 ounces chili sauce see note
- 12 ounces grape jelly
- fresh parsley minced
Instructions
- Spray a 6-quart slow cooker with cooking spray. Add the meatballs, chili sauce, and grape jelly to the slow cooker and stir to combine.
- Cook on high for 2 hours or on low for 4 hours. Stir once or twice gently during cooking. Remove the lid of the slow cooker for the last 30 minutes to 1 hour of the cooking time.
- Switch the setting to warm with the lid off to serve from the slow cooker. Garnish with parsley if desired.
Notes
Johann says
Can these meatballs be made in oven instead of slow cooker? OR on top of stove in large pan? What would oven degree be and for how long?
Annie Mullins says
I’ve been making these for years on my stovetop. I put the chili sauce and grape jelly in on low heat to cook together, then add the meatballs until they cook through.
I would suggest on the stove top, and over low heat, stirring occasionally until the meatballs are thawed and the sauce has begun to thicken.
Annie Mullins says
These are great, and easy!
RH says
It taste better with homemade meatballs!
Carol Barwick says
Love these meatballs! But you may want to have a look at your instructions. I don’t think you really meant a 6 ounce crockpot.
Thank you for catching that!