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Grape Jelly Meatballs

These slow cooker grape jelly meatballs combine sweetness and tang for a crowd-pleasing appetizer or main dish with minimal prep.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 24 meatballs
Course: Appetizer, Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds frozen meatballs
  • 1 jar 12 ounces grape jelly
  • 1 bottle 12 ounces chili sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional

Equipment

  • Slow cooker (4 to 6 quart)
  • Large mixing bowl
  • Measuring cups and spoons
  • Spoon for stirring
  • Sheet pan or plate
  • Meat thermometer (optional)

Method
 

  1. Turn slow cooker to low heat.
  2. In a large mixing bowl, combine grape jelly, chili sauce, Worcestershire sauce, garlic powder, black pepper, and cayenne pepper; stir until blended.
  3. Place frozen meatballs into the slow cooker without thawing.
  4. Pour sauce mixture over the meatballs and gently stir to coat.
  5. Cover and cook on low for 4 hours, or on high for 2 hours.
  6. About halfway through cooking (after 2 hours on low or 1 hour on high), remove lid and stir meatballs for even sauce distribution.
  7. Check meatballs for doneness; ensure internal temperature reaches 165°F if using raw meatballs, or that frozen meatballs are heated through.
  8. Switch to warm setting to hold before serving, up to 2 hours.

Notes

Don't skip the midway stir for even cooking and sauce coverage.