Grape Jelly Chili Sauce Meatballs (Printer-friendly)

Sweet and tangy meatballs simmered in grape jelly and chili sauce, ideal for parties or easy weeknight appetizers.

# Ingredient List:

→ 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 Steps:

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 the frozen meatballs to the sauce, stirring to coat evenly with the mixture.
03 - 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.
04 - Stir well before serving. Serve hot as an appetizer with toothpicks or over rice as a main dish.

# Expert Advice:

01 -
  • Three ingredients create a sauce so good people will ask if you've been secretly taking cooking classes.
  • The slow cooker does all the work while you handle everything else on your list.
  • Sweet meets tangy in a way that makes even picky eaters reach for seconds.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip the apple cider vinegar, it's the secret ingredient that keeps the sauce from tasting too candy-sweet.
  • Resist the urge to cook on high for too long or the sauce can become overly thick and sticky instead of glossy.
  • If your slow cooker runs hot, check at the 2-hour mark on low to avoid overcooking the meatballs into rubber.
03 -
  • Use a slow cooker liner for the easiest cleanup you've ever experienced, just lift it out and toss when you're done.
  • If you're serving these at a party, switch the slow cooker to warm once they're done so they stay perfect for hours without overcooking.
  • Double the recipe if you're feeding a crowd, they always go faster than you think and nobody ever complains about extras.
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