Grape Jelly Meatballs
Frozen meatballs in a sweet and tangy glaze of grape jelly and chili sauce, cooked in the slow cooker and held on WARM for a party.
Grape Jelly Meatballs
Course: Main CourseDifficulty: Easy8
servings5
minutes4
hoursFrozen meatballs in a sweet and tangy glaze of grape jelly and chili sauce, cooked in the slow cooker and held on WARM for a party.
Ingredients
2 lb frozen fully cooked meatballs (about 48 oz)
1 jar (18 oz) grape jelly
1 bottle (12 oz) tomato chili sauce
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp yellow mustard
1 tsp apple cider vinegar
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp black pepper
1/4 cup water
1 tbsp cornstarch mixed with 1 tbsp cold water, optional
2 tbsp chopped parsley
Toothpicks, for serving
Directions
- Spray a 6-quart slow cooker insert with cooking spray, or use a liner.
- Whisk the jelly, chili sauce, brown sugar, Worcestershire, mustard, vinegar, garlic powder, paprika, pepper and water in the insert until the jelly is mostly smooth.
- Add the frozen meatballs straight from the bag. There is no need to thaw them.
- Stir so every meatball is coated, and make sure they are covered by the sauce.
- Cover and cook on LOW for 3 to 4 hours, or HIGH for 2 to 3 hours. Keep the lid on.
- Stir once halfway through so the top layer turns under.
- Push a thermometer into the center of a meatball in the middle of the pot. It should read 165°F.
- If the sauce is thin, stir in the cornstarch slurry and cook 15 to 20 minutes with the lid on.
- Blot any grease from the top with a folded paper towel, then switch the pot to WARM.
- Sprinkle with parsley and serve with toothpicks.
Notes
- Use jellied sauces and the tomato kind of chili sauce, not sweet chili. Stop cooking as soon as the meatballs are hot, because extra hours on LOW only firm them up. Holds on WARM for the length of a party if the meatballs stay under the sauce; stir once an hour. Leftovers keep 3 to 4 days in the fridge and freeze well in their sauce for up to 4 months.
Why Grape Jelly Meatballs keep so well on WARM
The meatballs are already cooked, so the pot only has to heat them and hold the glaze. The jelly and chili sauce melt into a sweet and tangy sauce that clings. That is why this one is a party staple.
A 6-quart cooker fits the whole 48 ounces with room to stir. Use a liner or spray and the jelly will wipe off easily. The glaze thickens as it cools slightly, so do not worry if it looks loose at first.
What can change
Apricot or cranberry jelly make good swaps. A little extra mustard adds tang. Do not use sweet Thai chili sauce in place of the tomato kind. It makes the glaze sugary and sticky in the wrong way.
Serving a crowd
Set the pot on WARM with a ladle and a jar of toothpicks nearby. Put out dinner rolls too, so people can make small sandwiches.
Mistakes and leftovers
Cooking too long. Extra hours on LOW only toughen the meatballs, so stop when they are hot. Spraying the insert first makes cleanup far easier, because the jelly bakes onto the sides. Leftovers keep 3 to 4 days in the fridge.
Grape Jelly Meatballs at a glance
- Prep time: 5 minutes
- Cooking time: 4 hours
- Servings: 8 servings
- Ingredients: 14, led by frozen fully cooked meatballs (about 48 oz), jar (18 oz) grape jelly, bottle (12 oz) tomato chili sauce, brown sugar
Tips for Grape Jelly Meatballs
Use jellied sauces and the tomato kind of chili sauce, not sweet chili. Stop cooking as soon as the meatballs are hot, because extra hours on LOW only firm them up. Holds on WARM for the length of a party if the meatballs stay under the sauce; stir once an hour. Leftovers keep 3 to 4 days in the fridge and freeze well in their sauce for up to 4 months.
Grape Jelly Meatballs FAQ
How long does Grape Jelly Meatballs take?
Grape Jelly Meatballs takes 4 hours of cooking after 5 minutes of prep.
How many people does Grape Jelly Meatballs serve?
This recipe makes 8 servings.
What do I need to make Grape Jelly Meatballs?
14 ingredients, led by frozen fully cooked meatballs (about 48 oz), jar (18 oz) grape jelly, bottle (12 oz) tomato chili sauce, brown sugar. Amounts are in the recipe card above.
Part of: 7 Crockpot Meatball Recipes for Parties and Dinner
