If you ask me, crockpot meatballs with grape jelly chili sauce are pure comfort food magic.
This easy appetizer brings together tender, juicy meatballs swimming in a sweet and tangy sauce that hits all the right notes. The grape jelly adds a surprising sweetness while the chili sauce brings just enough kick to keep things interesting.
You just toss everything in the slow cooker and let it work its magic for a few hours. The meatballs come out perfectly cooked and coated in that sticky, finger-licking good sauce.
It’s the kind of dish that disappears fast at parties and family gatherings, perfect for game day or any time you want something tasty without much fuss.
Why You’ll Love These Crockpot Meatballs
- Only 3 ingredients – You probably have everything you need in your pantry and freezer right now – it doesn’t get much simpler than this.
- Perfect party appetizer – These sweet and tangy meatballs are always a hit at gatherings, and you can keep them warm in the crockpot while guests serve themselves.
- Hands-off cooking – Just dump everything in the slow cooker and let it do all the work while you focus on other things.
- Kid-friendly flavor – The sweet grape jelly balances the chili sauce perfectly, creating a sauce that even picky eaters will love.
- Make-ahead friendly – These meatballs reheat beautifully and taste even better the next day, making them great for meal prep or leftovers.
What Kind of Meatballs Should I Use?
For this recipe, frozen fully-cooked meatballs are your best friend since they’re convenient and cook perfectly in the slow cooker. You can find them in the freezer section of most grocery stores, and brands like Cooked Perfect or Great Value work just fine. Beef meatballs are the classic choice, but turkey or chicken meatballs will also taste great if you prefer a lighter option. If you’re feeling ambitious, you can absolutely make your own meatballs from scratch and freeze them ahead of time – just make sure they’re fully cooked before adding them to the crockpot.
Options for Substitutions
This simple three-ingredient recipe is pretty forgiving when it comes to swaps:
- Frozen meatballs: You can definitely make your own meatballs from scratch if you prefer – just brown them first before adding to the crockpot. Turkey meatballs or even chicken meatballs work great too if you want a lighter option.
- Grape jelly: Don’t have grape jelly? Try apple jelly, apricot preserves, or even orange marmalade for a different flavor twist. The key is using something sweet to balance the tangy chili sauce.
- Chili sauce: If you can’t find chili sauce, you can substitute with ketchup mixed with a tablespoon of hot sauce and a teaspoon of vinegar. Cocktail sauce also works in a pinch, though it’ll be a bit sweeter.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with crockpot grape jelly meatballs is cooking them on high heat, which can cause the sauce to become too thick and sticky – stick to low heat for 2-3 hours to let the flavors meld properly.
Another common error is not stirring the chili sauce and grape jelly together before adding the meatballs, so make sure to whisk these two ingredients until smooth to avoid clumpy pockets of jelly throughout your dish.
Don’t skip defrosting your frozen meatballs first if you have time, as this helps them heat through more evenly and prevents the sauce from becoming watery from excess ice crystals.
Finally, resist the urge to lift the lid frequently to check on progress – each peek releases heat and can add 15-20 minutes to your cooking time.
What to Serve With Crockpot Meatballs?
These sweet and tangy meatballs are perfect as an appetizer with toothpicks for easy grabbing at parties or game day gatherings. If you want to turn them into a full meal, serve them over fluffy white rice or creamy mashed potatoes to soak up all that delicious sauce. They also work great over egg noodles or alongside some crusty dinner rolls for a hearty comfort food dinner. For a lighter touch, add a simple side salad or some steamed green beans to balance out the rich, sweet flavors of the grape jelly sauce.
Storage Instructions
Refrigerate: These saucy meatballs keep really well in the fridge for up to 4 days in a covered container. The sauce actually gets even better as it sits, so they’re perfect for making ahead for parties or meal prep. I love having leftovers because they taste just as good the next day!
Freeze: You can freeze these meatballs in their sauce for up to 3 months in freezer-safe containers or bags. I like to portion them out in meal-sized amounts so I can just grab what I need. Let them cool completely before freezing to prevent ice crystals from forming.
Warm Up: To reheat, just pop them back in the crockpot on low for about an hour, or warm them up in a saucepan over medium-low heat, stirring occasionally. You can also microwave individual portions, but I find the stovetop keeps the sauce from getting too thick.
| Preparation Time | 10-15 minutes |
| Cooking Time | 120-180 minutes |
| Total Time | 130-195 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 70-80 g
- Fat: 110-130 g
- Carbohydrates: 250-280 g
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Ingredients
- 2 lb frozen precooked meatballs
- 12 oz chili sauce
- 10 oz grape jelly
Step 1: Combine Meatballs, Chili Sauce, and Grape Jelly
- 2 lb frozen precooked meatballs
- 12 oz chili sauce
- 10 oz grape jelly
Place the frozen precooked meatballs into a crockpot or a large saucepan.
Pour the chili sauce and grape jelly over the meatballs.
Stir to ensure the meatballs are coated evenly with the sauces.
Step 2: Cook the Meatballs
- meatballs with chili sauce and grape jelly mixture from Step 1
If using a crockpot, cover and cook the meatballs on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, until the sauce is hot and the meatballs are heated through.
Alternatively, if using a saucepan on the stove, cover and simmer the meatballs over medium heat for about 10 minutes, stirring occasionally, until the sauce is bubbling and the meatballs are hot.
I like to stir the meatballs once or twice during cooking to make sure they’re evenly coated with the sweet and tangy sauce.
Step 3: Serve the Meatballs
Once the meatballs are fully heated and the sauce is hot, serve them directly from the crockpot or saucepan using a serving spoon or toothpicks.
Alternatively, transfer the meatballs and sauce to a serving dish for presentation.
Quick Crockpot Meatballs with Grape Jelly Chili Sauce
Ingredients
- 2 lb frozen precooked meatballs
- 12 oz chili sauce
- 10 oz grape jelly
Instructions
- Place the frozen precooked meatballs into a crockpot or a large saucepan. Pour the chili sauce and grape jelly over the meatballs. Stir to ensure the meatballs are coated evenly with the sauces.
- If using a crockpot, cover and cook the meatballs on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, until the sauce is hot and the meatballs are heated through. Alternatively, if using a saucepan on the stove, cover and simmer the meatballs over medium heat for about 10 minutes, stirring occasionally, until the sauce is bubbling and the meatballs are hot. I like to stir the meatballs once or twice during cooking to make sure they're evenly coated with the sweet and tangy sauce.
- Once the meatballs are fully heated and the sauce is hot, serve them directly from the crockpot or saucepan using a serving spoon or toothpicks. Alternatively, transfer the meatballs and sauce to a serving dish for presentation.
