Ingredients (~25 servings)
- 16 oz frozen, fully cooked meatballs (~25 meatballs)
- 9 oz jar grape jelly
- 6 oz chili sauce
- pinch cayenne pepper
Combine the Sauce in Your Slow Cooker
In a large slow cooker add the grape jelly, chili sauce, and cayenne pepper.
Whisk to combine – the sauce will be lumpy because of the jelly chunks but just do your best to break them up.
Don’t worry if it’s not perfectly smooth at this stage; the heat will melt everything together.
Add the Frozen Meatballs and Cook
Add the frozen meatballs directly to the sauce – no need to thaw them first.
Gently stir until all the meatballs are coated with the sauce.
Cook on low for ~5-6 hours or high for ~2-3 hours.
The sauce will become glossy and smooth as it heats, and the meatballs will be heated through completely.
Serve Hot
Serve as an appetizer with toothpicks or over rice for a main dish.
The sauce gets sticky and caramelized around the meatballs – that’s exactly what you want.
Grape Jelly Meatballs
This is the classic party appetizer that somehow works despite sounding weird – grape jelly and chili sauce create this sweet-tangy glaze that’s wicked addictive. Perfect for game day or when you need something that cooks itself.
Ingredients
Ingredients (~25 servings)
- 16 oz frozen, ~25 meatballs, fully cooked meatballs
- 9 oz jar grape jelly
- 6 oz chili sauce
- pinch cayenne pepper
Instructions
- Whisk grape jelly, chili sauce, and cayenne in slow cooker.
- Add frozen meatballs and stir to coat.
- Cook on low 5-6 hours or high 2-3 hours.
- Serve hot with toothpicks or over rice.
Notes
Sauce will become glossy and caramelized during cooking.