Grape Jelly Chili Sauce Meatballs (Printable)

Sweet and tangy meatballs in grape jelly and chili sauce, ideal for parties or easy weeknight appetizers.

# What You'll Need:

→ Meatballs

01 - 2 lbs frozen cocktail meatballs (beef, turkey, or plant-based)

→ Sauce

02 - 1 cup grape jelly
03 - 1 cup chili sauce
04 - 2 tablespoons Worcestershire sauce
05 - 1 tablespoon apple cider vinegar
06 - 1/2 teaspoon garlic powder
07 - 1/4 teaspoon black pepper

# Step-by-Step Guide:

01 - In a slow cooker, whisk together grape jelly, chili sauce, Worcestershire sauce, apple cider vinegar, garlic powder, and black pepper until smooth and well combined.
02 - Add the frozen meatballs to the sauce, stirring gently to coat evenly with the mixture.
03 - Cover and cook on low heat for 3 to 4 hours, or on high heat for 2 hours, until the meatballs are heated through and the sauce is bubbling around the edges.
04 - Stir well before serving. Serve hot as an appetizer with toothpicks, over rice as a main dish, or with crusty bread.

# Expert Tips:

01 -
  • The sauce tastes like you simmered it all day, but it takes less than five minutes to whisk together.
  • Frozen meatballs mean no browning, no shaping, no mess, just open the bag and go.
  • It works as a fancy appetizer or a weeknight dinner depending on how you plate it.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip the apple cider vinegar, it keeps the sauce from being cloying and adds a subtle brightness that makes people ask what your secret is.
  • Stir the meatballs halfway through cooking if you can, it helps the sauce coat evenly and prevents any from sticking to the bottom.
  • If the sauce looks too thick after cooking, add a splash of water or broth and stir it in until it reaches the consistency you like.
03 -
  • Use a slow cooker liner for the easiest cleanup, you'll thank yourself later when there's no sticky sauce to scrub.
  • Double the recipe if you're feeding a crowd, these vanish faster than you think and nobody ever complains about leftovers.
  • Let the meatballs sit in the sauce for at least 10 minutes after cooking before serving, they'll absorb even more flavor and taste richer.
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