Description
Delicious and easy-to-make grape jelly meatballs slow-cooked to perfect tenderness in a tangy chili sauce and sweet grape jelly glaze. Ideal as a savory appetizer or party snack, these meatballs offer a delightful balance of sweet and tangy flavors with minimal prep time.
Ingredients
Scale
Meatballs
- 24 ounces frozen cooked meatballs
Sauce
- 1 cup Heinz chili sauce
- 1 cup grape jelly (Smucker’s recommended)
Instructions
- Add Meatballs: Place the frozen cooked meatballs directly into your slow cooker, spreading them out evenly.
- Mix Sauce: In a separate bowl or measuring cup, combine the Heinz chili sauce and grape jelly until smooth.
- Coat Meatballs: Pour the sauce mixture over the meatballs. Use two spoons to gently toss and coat all meatballs evenly with the sauce.
- Slow Cook: Cover the slow cooker and cook on high for 2 to 3 hours, or on low for 4 to 6 hours. The sauce will thicken as it cooks and once cooled slightly.
- Serve or Keep Warm: Once cooked, use the ‘keep warm’ setting on your slow cooker if not serving immediately to maintain temperature and sauce consistency.
Notes
- You can use store-bought frozen meatballs for convenience or make your own meatballs beforehand.
- For thicker sauce, cook longer or let the sauce rest after slow cooking for it to set more.
- This recipe works well for parties or meal prepping as it stays warm for hours without drying out.
- Serve with toothpicks or over rice for a simple meal.
