These Pepper Jelly Meatballs are an easy party appetizer that delivers loads of flavor. Made with frozen meatballs and a sweet, tangy glaze, they take just 5 minutes of prep before the slow cooker does all the heavy lifting.
Serve these bites straight from the slow cooker with an assortment of appetizers like cheesy pizza cupcakes or some tasty bacon wrapped smokies.
Recipe Highlights: Pepper Jelly Meatballs
- Flavor: Tangy and sweet with a little bit of heat from the chili sauce and hot pepper jelly.
- Difficulty: The whole recipe takes just a few minutes of prep. It’s an easy dump-and-go slow cooker recipe.
- Tools: A large crockpot for mixing and cooking.
Total Time: 4 Hrs 5 Mins Servings: 14 Cooking Method: Slow Cooker
Ingredient Notes
- Meatballs: Use frozen Swedish-style or Italian meatballs; no thawing needed. Make sure they are the fully cooked variety.
- Chili Sauce: Bottled chili sauce balances out the sweet jelly and adds a savory note, or try making your own zesty chili sauce.
- Raspberry Jam: Use seedless jam for a smoother sauce, or replace with apricot or strawberry jam.
- Hot Red Pepper Jelly: Choose mild or hot red pepper jelly. It’s what gives these meatballs their classic hot pepper flavor.
How to Make Crockpot Jelly Meatballs
- In the slow cooker, combine all the ingredients.
- Cook until hot and saucy (full recipe below).
Stir and serve warm as a saucy appetizer or over rice, noodles, or mashed potatoes for a simple meal.
Storing Leftovers
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat gently in the microwave, on the stovetop, or in the slow cooker.
- Freeze cooled meatballs and sauce for up to 3 months, then thaw in the refrigerator before reheating.
Easy Game Day Appetizers
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Pepper Jelly Meatballs
Equipment
Ingredients
- 56 ounces frozen meatballs either Italian or Swedish style
- 24 ounces chili sauce
- 11 ounces raspberry jam
- 8½ ounces hot red pepper jelly
- 4 ounces orange juice
Instructions
- Add meatballs, chili sauce, jam, and jelly to a large crockpot.
- Pour ¼ cup of orange juice into each empty container of chili sauce and cover and shake to loosen up any remaining sauce, then pour into the crockpot.
- Cook on high for 4 hours.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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