Go Back
Grape jelly meatballs on toothpicks on a holiday party table

Crockpot Grape Jelly Meatballs

Sweet and tangy party meatballs with just 3 ingredients: fully cooked meatballs, grape jelly and chili sauce, slow cooked until glossy.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lb fully cooked meatballs about 60 small meatballs (900 g), thawed in the fridge overnight
  • 18 oz grape jelly 1 jar (510 g)
  • 12 oz chili sauce tomato-based, like Heinz (340 g)

Method
 

  1. Add the grape jelly and chili sauce to a 4- to 6-quart slow cooker and stir well.
  2. Add the thawed meatballs and stir until coated.
  3. Cover and cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 hours, stirring once or twice, until the meatballs are hot in the center (165°F / 74°C).
  4. Turn the slow cooker to WARM and serve with toothpicks.

Notes

  • Stovetop: simmer the sauce and meatballs covered on low for 15 to 20 minutes, stirring often, until hot in the center (165°F). Works from frozen; allow a few extra minutes.
  • Do not leave out for more than 2 hours once the slow cooker is off.
  • Leftovers keep 3 to 4 days in the fridge.