Crockpot Meatballs with Grape Jelly Sauce
Let’s Chat About Crockpot Meatballs and That Grape Jelly Sauce
The first time I made these ridiculously easy Crockpot meatballs with grape jelly sauce, it was for one of those “eat-and-gab” game nights at my aunt Linda’s. I kid you not, they vanished so fast you’d think I’d brought a box of kittens. You know that dish you keep sneaking back to for just one more forkful while pretending to refill your drink? Yeah, that’s this one. And—full disclosure—I definitely used store-bought meatballs, because who has time to hand-roll 60 little guys on a Thursday? (My respect if you do, but not me!)
Anyway, there’s something absolutely hilarious about bringing a slow cooker full of meatballs in grape jelly sauce to a “fancy” potluck. People look at you funny until they try one, and then they’re circling back for seconds, and sometimes thirds, looking guilty.
Why I Always Come Back to This Recipe
I make this when I’m short on time but don’t want to show up with a sad tray of cheese cubes (although there’s no shame in cheese cubes—just, you know, variety). My family goes nuts for these because they’re sweet, tangy, and insanely easy. If you’ve got a crowd, try doubling it, though cleaning up the sticky spoons is a world-class pain.
Honestly, there is just something about the grape jelly and chili sauce combo—like, every time I make it, someone asks, “What is this sauce?” It’s magic; that’s what. And every year, someone always says, “Wait, is that grape jelly?” and looks appalled until they try it; then they’re stealing the last meatball. Also, now and then, I curse that I didn’t invent this myself. (Oh, well.)
What’s in the Pot? Ingredients List
- Meatballs: 2 pounds frozen (I sometimes use Trader Joe’s because that’s what’s in my freezer; honestly, any brand is fine. My grandma swears by homemade, so if you’re feeling ambitious, go for it. Otherwise, frozen works a treat.)
- Grape jelly: 1 cup (whatever’s on sale—one time I even used raspberry in desperation and it was, surprisingly, delicious)
- Chili sauce: 1 cup (Heinz is the classic; ketchup works in a pinch, though it’s a little sweeter)
- Optional dash of Worcestershire sauce (about a tablespoon; I sometimes throw it in, sometimes forget entirely)
- Pinch of cayenne or a glug of hot sauce (only if you like a little tingle, which I personally do, but my dad claims it “ruins the nostalgia”)
How I Throw This Together (a.k.a. Directions)
- First, dump the meatballs—frozen, mind you, no need to thaw—straight into your crockpot. Feels wrong, but it’s right.
- In a bowl (I just use a big mug sometimes), whisk together the grape jelly and chili sauce. It’ll look weird and a bit alarming. Don’t worry.
- If you’re feeling fancy, add the Worcestershire or hot sauce here. Or don’t. Really, up to you.
- Pour the sauce over the meatballs. Use a spatula to get every last sticky drop, because that stuff is gold.
- Pop on the lid, set crockpot to low for about 4 hours or high for 2—2.5 hours. Don’t get fancy and try to sneak it early; the meatballs need time to soak up the sauce. (Actually, I find it works better if I do low and slow. Patience, grasshopper.)
- Give everything a gentle stir halfway if you remember. This is usually when I ‘taste test’—purely for quality control, not because I’m greedy.
- Once they’re heated through and glossy, switch the crockpot to warm. Serve straight from the pot, or pile them onto a platter if you’re out to impress.
Notes that Only Come from Trial and Error
- If your sauce seems too thick, a splash of apple juice or water thins it out nicely (learned the hard way after a too-sticky batch last winter).
- Sometimes the sauce separates a bit if you stir it too aggressively—just give it a gentle nudge, and it’ll come together.
- I think these taste better the next day, cold, eaten straight from the fridge when nobody’s looking. Your mileage may vary.
All the Weird Variations I’ve Tried (and a Dud)
- Once swapped cranberry jelly for grape. Not bad! Tart but fun. My cousin put hot pepper jelly in once—wild, but not for kids.
- Tried turkey meatballs: lighter, still fab.
- I do not recommend apricot jam—something about it just didn’t work. Maybe I did it wrong? Or maybe apricot was just not meant for meatballs. Who knows.
What You Really Need (Aka: Equipment)
- Crockpot/slow cooker – I call mine Ol’ Reliable, but honestly, you can use a Dutch oven on low in your oven in a pinch, just keep an eye so things don’t stick.
- Mixing bowl (or a big mug like I do when half the bowls are in the dishwasher)
- Sturdy spoon or spatula (a wooden spoon’s nice… or whatever’s at hand; I’ve used a salad serving fork before—don’t judge!)
Making Them Last (Or Not)
Store leftovers (if you manage to have any) in an airtight container in the fridge; they’ll keep 3–4 days, but honestly, in my house, it never lasts more than a day! You can freeze them, but mine always get eaten before I remember to try. If you do freeze them and they seem a little dry when reheated, splash in some extra sauce or a bit of water.
How I Like to Serve ‘Em
Honestly, I just plonk the slow cooker right onto the counter with a scoop and a bowl of toothpicks, buffet style so people can help themselves. (If you have a fancy plate, go nuts, but no one’s judging.) At family parties, I’ll sometimes put them over white rice—it soaks up all the sauce! My pal Marcie swears by serving them inside hoagie rolls for messy little meatball subs.
Lessons I’ve Learned (Sometimes the Hard Way)
- Give the sauce time to melt and blend; I once tried rushing this step and regretted it because the jelly just sort of sat there like a weird fruit hat.
- Don’t leave it on high while you watch a movie—that’s how you end up with sticky, sad meatballs and a crusty slow cooker to scrub. (Or so I’ve heard…)
Been Asked These a Lot (FAQ Style)
- “Can I make these ahead of time?”
Absolutely. They reheat like a dream. But if you make them too far ahead, just remember to stash the sauce separately if possible—makes them less mushy. - “Can I use homemade meatballs?”
Oh, totally. Actually, I find it works better if the homemade ones are a bit sturdy (so they don’t fall apart in the sauce). Pro tip: brown them first for extra flavor. - “Is there a non-sugar version?”
I’ve tried using low-sugar jelly and honestly, it’s just not the same—but it’ll work if you’re watching sugar. Still sticky, still a party hit. - “What if I only have a stovetop?”
Just simmer everything together gently in a big pot; stir often and keep the heat low. Works fine, just more babysitting. - “Can I double it?”
Oh yeah. Just use a big enough slow cooker—or two! And be prepared for people to ask where you learned this trick. (My source: the ever-reliable Simply Recipes and a bunch of Pinterest boards I can never find again).
Side note—not at all required, but if you’re ever looking for a wild crowd-pleaser for your next tailgate or family get-together, these are up there with sausage balls and buffalo chicken dip. For score-keeper level popularity, check Delish’s version too (those photos are mouthwatering). Just saying.
Ingredients
- 2 lbs frozen meatballs
- 1 1/2 cups grape jelly
- 1 1/4 cups chili sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
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1Add frozen meatballs to the bowl of a slow cooker.
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2In a medium bowl, whisk together grape jelly, chili sauce, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, and black pepper until smooth.
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3Pour the sauce mixture over the meatballs in the slow cooker and toss to coat evenly.
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4Cover and cook on low for 3 hours or until the meatballs are heated through and the sauce is bubbly.
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5Stir gently before serving. Serve warm as an appetizer or over rice for a complete meal.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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