Grape Jelly Chili Sauce Meatballs (Printable)

Sweet and tangy meatballs simmered in grape jelly and chili sauce. Easy slow cooker appetizer for any occasion.

# 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 It:

01 - In a slow cooker, whisk together grape jelly, chili sauce, Worcestershire sauce, apple cider vinegar, garlic powder, and black pepper until smooth.
02 - Add frozen meatballs to the sauce and stir to coat evenly.
03 - Cover and cook on low for 3 to 4 hours, or on high for 2 hours, until meatballs are heated through and sauce is bubbling.
04 - Stir well before serving. Serve hot as an appetizer with toothpicks or over rice as a main dish.

# Helpful Tips:

01 -
  • The sweet and tangy sauce is wildly addictive and balances perfectly with savory meatballs.
  • It takes less than ten minutes to prep, and the slow cooker does all the work while you relax.
  • This dish works as an appetizer, a weeknight dinner, or a potluck MVP that always impresses.
02 -
  • Dont skip the apple cider vinegar, it cuts through the sweetness and makes the sauce taste balanced instead of cloying.
  • If your sauce looks too thick after cooking, stir in a tablespoon of water at a time until it reaches the consistency you want.
  • Stir gently to avoid breaking the meatballs apart, especially if theyre homemade or plant based.
03 -
  • Let the meatballs sit in the sauce for at least 30 minutes after cooking so they absorb even more flavor.
  • For a deeper color and richer taste, add a tablespoon of soy sauce or balsamic vinegar to the sauce.
  • If youre making these for a party, keep the slow cooker on the warm setting so the meatballs stay hot and glossy all evening.
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