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
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2 pounds frozen fully cooked meatballs (beef, pork, turkey, or mixed)
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1 cup grape jelly (smooth or seedless)
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1 cup chili sauce (or BBQ sauce for a milder flavor)
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1 tablespoon Worcestershire sauce (optional)
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1 teaspoon Dijon mustard (optional)
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½ teaspoon garlic powder
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¼ teaspoon black pepper
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Fresh parsley, chopped (for garnish)
Instructions
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In a medium mixing bowl, whisk together grape jelly, chili sauce, Worcestershire sauce, Dijon mustard, garlic powder, and black pepper until smooth.
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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.
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Cover and cook on Low for 4–6 hours or High for 2–3 hours, stirring once halfway through.
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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