Grape Jelly Chili Meatballs

These Grape Jelly and Chili Sauce Meatballs are a classic American appetizer that delivers a delightful punch of sweet and tangy flavors. Perfect for game days, holiday parties, or simple weeknight snacks, this recipe transforms basic frozen meatballs into a crowd-pleasing gourmet treat. The combination of jelly and chili sauce might seem surprising, but once simmered, it creates a rich, glossy glaze that is truly addictive.

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The beauty of this dish lies in its simplicity. By whisking together a few pantry staples in your slow cooker, you create a sophisticated sauce that coats every meatball. It is a time-tested favorite that consistently disappears first at any social gathering.

Ingredients

• Meatballs
• 2 lbs (900 g) frozen cocktail meatballs (beef, turkey, or plant-based, as desired)
• Sauce
• 1 cup (310 g) grape jelly
• 1 cup (250 ml) chili sauce (such as Heinz or similar)
• 2 tbsp (30 ml) Worcestershire sauce
• 1 tbsp (15 ml) apple cider vinegar
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

Step 1

In a slow cooker, whisk together grape jelly, chili sauce, Worcestershire sauce, apple cider vinegar, garlic powder, and black pepper until smooth.

Step 2

Add the frozen meatballs to the sauce, stirring to coat evenly.

Step 3

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.

Step 4

Stir well before serving. Serve hot, either as an appetizer with toothpicks or over rice as a main dish.

Zusatztipps für die Zubereitung

To ensure a smooth glaze, make sure to whisk the grape jelly thoroughly before adding the meatballs. You can use the high setting on your slow cooker to save time, reaching readiness in just 2 hours, though low heat allows the sauce to thicken more gradually.

Varianten und Anpassungen

For a spicier version, add 1/2 teaspoon crushed red pepper flakes or a dash of hot sauce to the mixture. You can also substitute turkey or plant-based meatballs for a lighter or vegetarian option, making the dish accessible to everyone.

Serviervorschläge

Serve these meatballs hot with toothpicks for a classic party appetizer. For a full meal, serve them over steamed white rice or noodles. They also work wonderfully as sliders on small buns or served alongside crusty bread to soak up the extra sauce.

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This Grape Jelly and Chili Sauce Meatball recipe is a reliable staple for any host. Its harmonious blend of flavors and effortless preparation make it a standout choice for any menu. Enjoy the compliments as your guests dive into this savory, sweet, and tangy classic.

Recipe FAQs

→ Can I prepare these meatballs ahead of time?

Yes, these are perfect for making in advance. Prepare them as directed, then cool and refrigerate for up to 3 days. Reheat gently in the slow cooker or on the stovetop over low heat until warmed through.

→ What kind of meatballs work best for this dish?

You can use frozen cocktail meatballs made from beef, turkey, or even plant-based varieties. The convenience of pre-cooked frozen meatballs makes this an incredibly easy preparation.

→ How can I adjust the spice level of the sauce?

For a spicier kick, add 1/2 teaspoon of crushed red pepper flakes or a dash of your favorite hot sauce to the sauce mixture before cooking. Adjust to your personal preference.

→ What are some serving suggestions for these meatballs?

These are fantastic served with toothpicks as an appetizer for parties. For a heartier meal, offer them over fluffy rice, noodles, or even as sliders on small buns. They're also great alongside crusty bread.

→ How can I thicken the sauce if it's too thin?

If the sauce is thinner than you'd like, you can remove the meatballs, then whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) into the simmering sauce. Cook for a few more minutes until it reaches your desired consistency.

→ Can fresh meatballs be used instead of frozen?

While frozen meatballs are most convenient, you can use fresh. Brown them thoroughly in a skillet first, then drain any excess fat before adding them to the slow cooker with the sauce to ensure they cook properly.