Grape Jelly Chili Sauce Meatballs (Printable Version)

Tender meatballs in a sweet and tangy grape jelly and chili sauce. Perfect for parties and weeknight entertaining.

# The Ingredients You'll 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 tablespoons Worcestershire sauce
05 - 1 tablespoon apple cider vinegar
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon black pepper

# Step-by-Step Instructions:

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.
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, either as an appetizer with toothpicks or over rice as a main dish.

# Additional Tips::

01 -
  • You can start it in the morning and forget about it until guests arrive, no last minute panic.
  • The sweet and tangy sauce tastes like you spent hours on it, but its really just a few pantry staples whisked together.
  • Everyone from kids to grandparents reaches for seconds, and they never guess how simple it actually is.
02 -
  • Dont open the slow cooker too often, every peek adds 15 minutes to the cook time and you lose all that heat.
  • If the sauce seems too thick after a few hours, stir in a splash of water or broth to loosen it up.
  • Taste the sauce before serving and add a pinch of salt if needed, some chili sauces are saltier than others.
03 -
  • Keep the slow cooker on warm after cooking so the meatballs stay hot and glossy without drying out or overcooking.
  • Double the sauce if youre serving these over rice or noodles, you will want extra to drizzle on top.
  • Use a small slow cooker if youre halving the recipe, a too large pot makes the sauce spread thin and the meatballs wont stay as saucy.
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