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A wooden spoon rests in a slow cooker filled with glistening Crockpot Grape Jelly Meatballs, garnished with fresh parsley.
Daniel

Crockpot Grape Jelly Meatballs

These Crockpot Grape Jelly Meatballs are the ultimate easy appetizer or weeknight dinner, combining sweet grape jelly with tangy chili sauce for a delightfully addictive glaze.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 2 lbs Frozen Cooked Meatballs beef, pork, or turkey, approximately 60-70 count
For the Sauce
  • 18 oz Grape Jelly standard jar
  • 12 oz Chili Sauce such as Heinz brand
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder

Equipment

  • Slow Cooker (6-quart or larger)
  • Large Mixing Bowl
  • Whisk

Method
 

Prepare the Sauce
  1. In a large mixing bowl, combine the grape jelly, chili sauce, Worcestershire sauce, garlic powder, and onion powder. Whisk vigorously until the mixture is smooth and well combined.
Assemble and Cook
  1. Place the frozen meatballs evenly in the bottom of your 6-quart (or larger) slow cooker.
  2. Pour the prepared sauce mixture over the meatballs. Stir gently with a spoon or spatula to ensure all meatballs are thoroughly coated with the sauce.
  3. Cover the slow cooker with its lid and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The meatballs should be heated through to an internal temperature of 165°F (74°C) and the sauce should be bubbly and slightly thickened.
  4. Stir the meatballs once or twice during the cooking process to redistribute the sauce and prevent sticking.
Serve
  1. Once cooked, turn the slow cooker to the 'Warm' setting if not serving immediately. Serve hot.
  2. For an appetizer, serve directly from the slow cooker with toothpicks. For a main course, serve over fluffy white rice, egg noodles, or mashed potatoes.

Notes

For a spicier kick, add a pinch of red pepper flakes to the sauce. If the sauce is too thick, you can thin it with a tablespoon or two of water or chicken broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated gently on the stovetop or in the microwave.