Description
These Grape Jelly Meatballs are a sweet and tangy classic, made with just three main ingredients and perfect for parties or weeknight dinners. The slow-cooked sauce of grape jelly and chili sauce creates a rich glaze that clings to tender meatballs. Easy, nostalgic, and crowd-pleasing!
Ingredients
1 cup grape jelly
1 cup chili sauce
24 ounces frozen fully-cooked meatballs
Optional chopped parsley or green onions for garnish
Instructions
1. Choose your cooking method: slow cooker, stovetop, or Instant Pot.
2. In a bowl, mix together grape jelly and chili sauce until smooth. Optional: add red pepper flakes or a dash of hot sauce for heat.
3. Add frozen meatballs to your pot or slow cooker and pour the sauce mixture over them. Stir to coat evenly.
4. Cook based on method:
5. – Slow Cooker: Cook on low for 4–5 hours or high for 2–3 hours.
6. – Stovetop: Simmer over medium-low heat for 25–30 minutes, stirring occasionally.
7. – Instant Pot: Use sauté to heat sauce, add meatballs, cook on high pressure for 5 minutes, quick release.
8. Once meatballs are heated through and sauce is thickened, serve warm. Garnish with parsley or green onions if desired.
Notes
Use classic Concord grape jelly for the most nostalgic flavor, or swap with seedless or organic jelly.
For thicker sauce, uncover and cook the last 10–15 minutes or simmer on high.
These freeze beautifully—store in an airtight container for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Slow Cooker or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Sugar: 18g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg