Grape Jelly Chili Meatballs (Printable Version)

Sweet & tangy meatballs, slow-cooked to perfection in grape jelly and chili sauce. Great for parties or easy weeknight meals.

# What You 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:

01 - In a slow cooker, whisk together grape jelly, chili sauce, Worcestershire sauce, apple cider vinegar, garlic powder, and black pepper until completely smooth and well combined.
02 - Add the frozen meatballs to the prepared sauce, stirring thoroughly to ensure each meatball is evenly coated with the sauce mixture.
03 - Cover and cook on low setting for 3 to 4 hours, or on high for 2 hours, until meatballs are heated through and sauce is bubbling gently.
04 - Stir well before serving. Serve hot as appetizers with toothpicks or over rice as a main dish.

# Expert Tips:

01 -
  • Extremely easy prep with just 10 minutes of active work.
  • A perfect balance of sweet grape jelly and savory chili sauce.
  • Slow cooker convenience allows for hands-off cooking.
  • Highly versatile for serving as an appetizer or a main dish.
02 -
  • Always double-check labels for potential gluten or soy in the meatballs and Worcestershire sauce.
  • Stir the meatballs well just before serving to ensure they are fully coated in the bubbling sauce.
  • If using plant-based meatballs, ensure they are pre-cooked and frozen to maintain their structure during simmering.
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