Go Back
Easy Crockpot Grape Jelly Meatballs Recipe

Easy Crockpot Grape Jelly Meatballs

Frozen fully cooked meatballs simmer in a simple two-ingredient grape jelly and chili sauce mixture until hot, glossy, and richly coated. This three-ingredient appetizer is ideal for parties and easy slow-cooker entertaining.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 32 ounces Frozen fully cooked cocktail-size meatballs
  • 18 ounces Grape jelly
  • 12 ounces Chili sauce, such as Heinz chili sauce

Method
 

Step-by-Step
  1. Add the frozen fully cooked meatballs to the slow cooker. There is no need to thaw them first.
  2. In a bowl, stir together the grape jelly and chili sauce until evenly combined. Pour the sauce over the meatballs and stir gently so the meatballs are coated.
  3. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Stir once or twice during cooking if convenient, keeping the lid closed as much as possible.
  4. Check that the meatballs are hot throughout and have reached at least 165°F when reheated. The sauce should be smooth, glossy, and bubbling around the edges.
  5. Switch the slow cooker to WARM for serving. Offer toothpicks or small forks so guests can serve themselves directly from the cooker.

Notes

Use fully cooked frozen meatballs for the timing listed. If using thawed meatballs, begin checking them earlier because they may heat faster. Keep the cooker covered while cooking to retain heat and moisture. Do not use Thai sweet chili sauce unless you specifically want a sweeter, spicier flavor.