Crockpot grape jelly meatballs are a classic holiday favorite. Just add frozen meatballs, chili sauce or ketchup, and grape jelly to the slow cooker and let it all warm into a sweet and tangy glaze that’s ready to serve anytime.
Holly’s Highlights for Grape Expectations
- Flavor: Sweet, savory, and satisfying meatballs are the perfect anytime appetizer.
- Difficulty: Three steps and a slow cooker are all you need for this easy recipe.
- Swaps: Use cocktail smokies instead of meatballs for a new twist.
- Time-Saving Tip: Make and chill up to a day ahead, reheat and eat.
Grape Jelly Meatball Ingredients
- Meatballs: Choose your protein! Sausage, chicken, turkey, beef, or vegetarian meatballs all work in this recipe.
- Chili Sauce: Tangy chili sauce (or ketchup) brings the savory flavor to the sweet jelly.
- Grape Jelly: Any brand works! You can also use leftover cranberry sauce or your favorite jam.
- Tasty Twists to Try: Swap in some homemade honey garlic sauce, or add a dash of red pepper flakes or sriracha for a spicy kick! Sprinkle some sesame seeds or sliced green onions for some color and crunch.
Grape Ways to Serve & Store
- Make it a main and serve crockpot grape jelly meatballs over a scoop of white rice, mashed potatoes, or cabbage and noodles. Make tasty sliders and serve with a side of coleslaw for game day.
- Store crock pot grape jelly meatballs in a covered container in the refrigerator for up to 4 days. Reheat in the crock pot, microwave, or on the stovetop with a little water to loosen the sauce.
- Freeze portions in zippered bags for up to 3 months and thaw in the fridge before reheating.
More Classic Appetizers
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Crock Pot Grape Jelly Meatballs
These easy crockpot grape jelly meatballs make the perfect party appetizer!
Equipment
Ingredients
- 2 pounds frozen cooked meatballs
- 1½ cups chili sauce or ketchup
- ¾ cup grape jelly
Instructions
- Stir chili sauce and grape jelly together.
- Place meatballs in the crockpot and pour sauce over top.
- Cook on low for 3-4 hours or until meatballs are heated through.
Notes
- Adjust cook time based on the size of the meatballs.
- Thin sauce with a bit of ketchup or water.
- Thread meatballs onto larger picks for easier serving.
- Refrigerate leftovers in a covered container for up to 4 days. Freeze meatballs in zippered bags for up to 3 months.
- Reheat meatballs on the stovetop or in the microwave.
Nutrition Information
Calories: 289kcal | Carbohydrates: 21g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 506mg | Potassium: 360mg | Fiber: 1g | Sugar: 15g | Vitamin A: 237IU | Vitamin C: 8mg | Calcium: 22mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Will this work with sugar free jelly?
Hi Mary Jane, we have never tried this recipe with a sugar free jelly but would love to hear how it turns out for you!