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Crock Pot Jelly Meatballs
These easy cocktail meatballs with grape jelly make the perfect party appetizer!
Prep Time
5
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
5
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
12
servings
Author:
The Shortcut Kitchen
Equipment
Crockpot
Ingredients
2
pounds
frozen cooked meatballs
1 ½
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 5 days. Freeze meatballs in zippered bags for up to 3 months.
Reheat meatballs on the stovetop or in the microwave.
Nutrition
Calories:
289
kcal
|
Carbohydrates:
21
g
|
Protein:
14
g
|
Fat:
16
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
54
mg
|
Sodium:
506
mg
|
Potassium:
360
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
237
IU
|
Vitamin C:
8
mg
|
Calcium:
22
mg
|
Iron:
1
mg