Grape Jelly and Chili Sauce Meatballs (Print version)

Sweet and tangy meatballs in grape jelly and chili sauce, perfect for parties or quick 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

# How to Make It:

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 -
  • Only a handful of pantry staples and zero prep work beyond opening jars and bags.
  • The sauce turns glossy and thick on its own, clinging to every meatball without any stirring or babysitting.
  • They taste like you fussed for hours, but you were actually folding laundry while the slow cooker did everything.
02 -
  • Don't skip the apple cider vinegar, it's the secret that keeps the sauce from tasting like candy and gives it that addictive balance.
  • If your slow cooker runs hot, check at two and a half hours on low or the sauce can start to caramelize too much on the edges.
03 -
  • Use a slow cooker liner for the easiest cleanup you've ever experienced, especially when that sticky sauce has been simmering for hours.
  • Taste the sauce before serving and add a tiny splash more vinegar if it's too sweet for your crowd, it's an easy fix that makes all the difference.
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