Grape Jelly Chili Sauce Meatballs (Printable Version)

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

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

# Steps:

01 - In 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 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 appetizer with toothpicks or over rice as main course.

# Expert Advice:

01 -
  • The sauce thickens into a sticky glaze that makes every bite feel like a treat without any complicated steps.
  • You can start it in the morning and forget about it until guests arrive, no last minute panic required.
  • It uses pantry staples and frozen meatballs, so theres no prep work or cleanup beyond stirring a pot.
  • The sweet and savory combo surprises everyone, and they always ask what the secret is.
02 -
  • Dont skip the apple cider vinegar, it keeps the sauce from tasting flat and one dimensional.
  • If the sauce looks too thick after an hour, add a splash of water or broth and stir, it will thin as it continues to cook.
  • Resist the urge to cook on high for too long, the sauce can scorch around the edges if left unattended.
03 -
  • Use a liner in your slow cooker for effortless cleanup, the glaze can stick to the sides if it cooks too long.
  • Stir the meatballs gently to avoid breaking them apart, especially if using plant based versions that can be more delicate.
  • If you want a thicker sauce, remove the lid for the last 30 minutes of cooking to let some of the liquid evaporate.
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