Description
These Crockpot Grape Jelly Meatballs are a classic American party favorite — sweet, savory, and perfectly tender. Made with just a few pantry ingredients, they simmer in a rich, tangy glaze that’s ideal for gatherings, potlucks, or an easy weeknight dinner.
Ingredients
2 pounds frozen fully cooked meatballs (beef, pork, turkey, or mixed)
1 cup grape jelly (smooth or seedless)
1 cup chili sauce (or BBQ sauce for a milder flavor)
1 tablespoon Worcestershire sauce (optional)
1 teaspoon Dijon mustard (optional)
½ teaspoon garlic powder
¼ teaspoon black pepper
Fresh parsley, chopped (for garnish)
Instructions
In a medium mixing bowl, whisk together grape jelly, chili sauce, Worcestershire sauce, Dijon mustard, garlic powder, and black pepper until smooth.
Pour half of the sauce into a 4–6 quart slow cooker. Add frozen meatballs, then top with the remaining sauce. Stir gently to coat evenly.
Cover and cook on Low for 4–6 hours or High for 2–3 hours, stirring once halfway through.
When the sauce is thick and glossy, garnish with fresh parsley and serve warm.
Notes
Use BBQ sauce for a smokier, richer flavor.
You can make it ahead and reheat in the crockpot on “Warm” for parties.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
For a quick stovetop version, simmer the mixture in a large pot for 20–25 minutes.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 310
- Sugar: 22 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 55 mg