Crockpot Grape Jelly Meatballs (Easy 3-Ingredient Appetizer)
Inside: These easy crockpot grape jelly meatballs need just three ingredients for a sweet and tangy slow cooker appetizer that’s perfect for game day, parties, and potlucks.
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You volunteered to bring an appetizer to the football watch party. Now it’s Saturday morning and you’re standing in Kroger wondering how you can bring something that isn’t storebought when you don’t have time to cook anything. This is how crockpot grape jelly meatballs come to the rescue:
1. Three packages go in the grocery cart.
2. Those three ingredients go straight into the crockpot.
3. A few hours later, you show up with a hot homemade appetizer that everybody eats.
“Homemade” is perhaps being used a little generously here, but I’m perfectly fine with that. And if the combination of meatballs, grape jelly, and chili sauce sounds a little questionable, I get it. But the jelly and chili sauce cook down into a sweet and tangy glaze that makes these old-fashioned party meatballs hard to stop eating.
Ingredients for Crockpot Grape Jelly Meatballs.
You only need three ingredients for these easy meatballs, and there’s no chopping, browning, or even thawing involved.
- 26–32 ounce of fully cooked frozen homestyle meatballs*. I used beef homestyle meatballs straight from the freezer. Their more neutral seasoning works better with the sweet and tangy sauce than Italian-style meatballs.
- 18-ounce jar grape jelly. Just regular grape jelly works perfectly, and you’ll use the whole jar.
- 12-ounce bottle chili sauce. I used Heinz Chili Sauce. This isn’t sweet Asian chili sauce and it’s not especially spicy. You’ll find it near the ketchup and other condiments. Its tangy tomato flavor balances the sweetness of the grape jelly.
*A quick note: This recipe is made with fully cooked frozen meatballs, not fresh or raw meatballs.
How to Make Grape Jelly Meatballs in the Slow Cooker.
1. Add the frozen meatballs. Pour the meatballs straight from the freezer into the crockpot. There’s no need to thaw or brown them first.
2. Add the grape jelly and chili sauce. Spoon the entire jar of grape jelly over the meatballs, then pour the chili sauce over the top.
3. Give everything a quick stir. The jelly won’t coat the meatballs very well yet, and that’s fine. It will melt into the chili sauce as everything heats.
4. Cover and cook. Cook on HIGH for about 2 hours or LOW for 3–4 hours, stirring once or twice if you’re around.
5. Check the sauce. Once the meatballs are hot, give everything a good stir. If the sauce still looks thin, remove the lid and continue cooking until it thickens and becomes glossy enough to cling to the meatballs. (Mine needed about another 45 minutes uncovered.)
6. Keep warm until serving. Once the sauce is the consistency you like, turn the crockpot to WARM and serve the meatballs right from it, or transfer them to a serving bowl with toothpicks.
You’ll find the complete recipe with exact amounts and instructions in the printable recipe card below:
Easy Crockpot Grape Jelly Meatballs Recipe.
Crockpot Grape Jelly Meatballs
Ingredients
- 26 –32 ounces fully cooked frozen homestyle meatballs
- 18 ounces grape jelly
- 12 ounces chili sauce such as Heinz
Instructions
- Add the frozen meatballs directly to the crockpot. Do not thaw.
- Spoon the grape jelly over the meatballs, then pour the chili sauce over the top.
- Stir everything together. The jelly won’t completely coat the meatballs until it begins to melt.
- Cover and cook on HIGH for about 2 hours or LOW for 3–4 hours, stirring once or twice during cooking.
- Stir well and check the consistency of the sauce. If it’s still thin, remove the lid and continue cooking until the sauce thickens and becomes glossy enough to coat the meatballs. Mine needed about 45 additional minutes uncovered.
- Once the sauce has thickened, turn the crockpot to WARM. Garnish with chopped parsley if desired and serve with toothpicks or cocktail picks.
Notes
- Use fully cooked frozen meatballs: This recipe is written for fully cooked frozen meatballs, not fresh or raw meatballs.
- For a thicker sauce: Frozen meatballs release moisture as they cook. If the sauce is thinner than you’d like after the meatballs are heated through, cook uncovered until it reduces and thickens.
- Using a smaller bag: I used a 26-ounce bag of meatballs with the full amounts of grape jelly and chili sauce, so my sauce needed about 45 extra minutes uncovered to thicken. A larger bag may not need as much additional time.
- For serving: Plan on about 3–4 meatballs per person when serving these with several other appetizers.
Tips for the Best Crockpot Grape Jelly Meatballs.
There’s not much you can do wrong with a three-ingredient recipe, but I did learn a couple of things the first time I made these.
- The amount of meatballs makes a difference. My bag was only 26 ounces, so I had more sauce in proportion to the meatballs. If you use a smaller bag with the full jar of jelly and bottle of chili sauce, expect the sauce to take a little longer to thicken.
- Go by the sauce, not just the clock. Slow cookers can cook differently, and frozen meatballs can release moisture as they heat. If the meatballs are hot but the sauce isn’t thick and glossy yet, keep cooking uncovered until it is.
- Use WARM for serving. Once the sauce is the consistency you want, switch the crockpot to WARM and let everyone help themselves with toothpicks or cocktail picks.
Easy Grape Jelly Meatball Variations.
The classic grape jelly and chili sauce combination is sweet and tangy, but it’s easy to adjust the sauce depending on what you like.
If you prefer them less sweet.
Use a little less grape jelly. This keeps the same classic flavor but allows more of the tangy chili sauce flavor to come through.
If you prefer them more savory.
Add a splash of Worcestershire sauce or a spoonful of Dijon mustard. Either one helps balance the sweetness without changing the basic flavor of the sauce too much.
If you like a little heat.
A few dashes of hot sauce, a pinch of cayenne pepper, or some red pepper flakes will give the sauce a little kick. Start small since you can always add more after the sauce has heated.
Make grape jelly meatballs with BBQ sauce.
For a sweeter, smokier version, replace some or all of the chili sauce with your favorite barbecue sauce. Using half chili sauce and half BBQ sauce is a good option if you still want some of the tanginess of the original.
Try a different jelly or preserve.
Grape jelly is the old-fashioned classic, but you can change the flavor with cranberry sauce, apricot preserves, or currant jelly. Just keep in mind that each one changes the balance of sweet and tangy, so you may want to adjust the chili sauce to taste.
Crockpot Grape Jelly Meatballs FAQs.
How many grape jelly meatballs should I make per person?
Plan on about 3 to 4 meatballs per person when you’re serving them with several other appetizers. If they’re one of only a few things on the menu, allow a few more per person.
Can I make grape jelly meatballs ahead of time?
Yes. Cook the meatballs as directed, let them cool, and refrigerate them in an airtight container. Reheat them on the stovetop or in the microwave until hot throughout, then transfer them to the crockpot on WARM for serving.
Can I freeze grape jelly meatballs?
Yes. Let the cooked meatballs and sauce cool completely, then freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
How long do leftover grape jelly meatballs last?
Store the meatballs and sauce in an airtight container in the refrigerator for 3 to 4 days. Reheat them in the microwave, on the stovetop, or in the slow cooker until heated through.
Can I double this recipe?
Yes, as long as your slow cooker is large enough to hold everything comfortably. A larger batch may take longer to heat through, so allow extra cooking time.
A Party Appetizer That Couldn’t Be Easier.
Sometimes saying you’ll bring an appetizer seems perfectly doable until you realize you don’t have time to actually put one together. Fortunately, nobody at the party needs to know that your contribution involved opening a bag, a jar, and a bottle.
Put it all in the crockpot, add some toothpicks, and accept the compliments. I won’t judge.
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