Hey y’all! If you’re looking for the ultimate crowd-pleasing appetizer, these Crockpot Meatballs with Grape Jelly Sauce are an absolute must-try. With their irresistibly sweet and tangy glaze, these juicy meatballs are perfect for game days, potlucks, holidays, or anytime you need a stress-free, delicious bite. They practically cook themselves, leaving you more time to enjoy with friends and family. Let’s get cooking!
Why You’ll Love This Crockpot Meatballs with Grape Jelly Sauce Recipe
- Effortless prep—just toss everything in the slow cooker and relax!
- Sweet and savory flavor profile everyone loves.
- Perfect for parties, potlucks, or busy weeknight dinners.
- Super versatile—swap the meatballs or sauce for endless variations.
- Great make-ahead option that keeps warm for hours.
Ingredients for Crockpot Meatballs with Grape Jelly Sauce
- 2 lbs frozen fully cooked meatballs (about 50-60 meatballs)
- 1 (18 oz) jar grape jelly
- 1 (12 oz) bottle chili sauce (like Heinz)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- Optional: 1/2 teaspoon red pepper flakes for a little heat
How to Make Crockpot Meatballs with Grape Jelly Sauce
Step 1: Prepare the Sauce
In a medium bowl, whisk together the grape jelly, chili sauce, Worcestershire sauce, garlic powder, and red pepper flakes (if using) until smooth and combined.
Step 2: Add Meatballs to Crockpot
Place the frozen meatballs in the bottom of your slow cooker in an even layer. Pour the sauce mixture evenly over the top, making sure all meatballs are coated.
Step 3: Slow Cook to Perfection
Cover and cook on high for 2–3 hours or on low for 4–5 hours, until the meatballs are heated through and the sauce is bubbling and glossy. Stir gently halfway through for best coverage.
Step 4: Serve
Switch to the “warm” setting and serve directly from the slow cooker. Garnish with fresh parsley if desired.
Notes & Cooking Tips for Crockpot Meatballs with Grape Jelly Sauce
- For homemade meatballs, bake them first until fully cooked before adding to the crockpot. Try this homemade meatball recipe.
- If the sauce is too thick, add 2-3 tablespoons of water or beef broth to thin it slightly.
- Leftover sauce makes a tasty glaze for grilled chicken or pork!
Variations on Crockpot Meatballs with Grape Jelly Sauce
- BBQ twist: Use barbecue sauce instead of chili sauce for a smoky flavor.
- Spicy version: Add a tablespoon of sriracha or hot sauce for extra kick.
- Cranberry swap: Try cranberry jelly in place of grape for a festive touch.
Equipment Needed for Crockpot Meatballs with Grape Jelly Sauce
- Slow cooker (4-6 quarts)
- Mixing bowl and whisk
- Measuring spoons
- Serving spoon or toothpicks for serving
Storage Instructions: Crockpot Meatballs with Grape Jelly Sauce
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop. For longer storage, freeze cooled meatballs and sauce for up to 2 months—thaw overnight in the fridge before reheating.
Serving Suggestions and Pairings for Crockpot Meatballs with Grape Jelly Sauce
- Serve with toothpicks as a party appetizer.
- Pair with rice or mashed potatoes for a comforting meal.
- Great alongside a crisp green salad or roasted veggies.
- For more party food ideas, check out these top-rated appetizers.
Pro Tips for the Best Crockpot Meatballs with Grape Jelly Sauce
- For even saucier meatballs, double the sauce ingredients.
- Stir gently to prevent the meatballs from breaking apart during cooking.
- Keep the slow cooker on warm at your party for easy, all-day serving—learn more about slow cooker tips.
FAQ: Crockpot Meatballs with Grape Jelly Sauce
- Can I use homemade meatballs?
- Absolutely! Just make sure they’re fully cooked before adding to the slow cooker with the sauce.
- Can I use a different jelly or sauce?
- Yes, you can swap the grape jelly for cranberry or apricot preserves, and try different sauces like BBQ or cocktail sauce for new flavors.
- How do I keep the sauce from burning?
- Keep the heat on low if serving for several hours, and stir occasionally to prevent sticking or burning at the edges.
Prep time: 5 minutes
Cook time: 2-3 hours (high) or 4-5 hours (low)
Total time: 2 hours 5 minutes — 5 hours 5 minutes
Ingredients
- 2 pounds frozen fully cooked meatballs
- 1 cup grape jelly
- 1 cup chili sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Add the 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, and black pepper until smooth.
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3Pour the sauce mixture over the meatballs in the slow cooker and stir 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 the meatballs before serving and garnish with chopped fresh parsley if desired.
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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