What type of meatballs work best for meatballs with grape jelly?

You can use any small, fully cooked frozen meatballs—beef, turkey, or pork all work well. If you prefer homemade, that’s fine too; just cook them first until they’re fully done, then coat with your grape jelly sauce.

Can I make the sauce for meatballs with grape jelly ahead of time?

Yes, you absolutely can. Prepare the grape jelly and chili or BBQ sauce mixture, let it cool, then pour over the cooked or frozen meatballs and refrigerate. When ready, reheat on stovetop, in a slow cooker, or in the oven until warmed and glossy.

Why use grape jelly in this recipe instead of other jellies or sauces?

Grape jelly melts into a smooth, shiny glaze and acts as both the sweet backbone and thickening agent of the sauce. It ensures the meatballs are coated evenly and gives the dish its signature glaze. That said, you can substitute with other jellies like cranberry or apricot for a different flavor twist.

How should I store leftover meatballs with grape jelly and reheat them?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 2–3 months. Reheat in a slow cooker on LOW, on stovetop over medium heat, or in the microwave (covered) until heated through. If the sauce has thickened too much, add a splash of water or broth to loosen it.

Meatballs with Grape Jelly – 3 Secrets to Irresistible Sweet Comfort

Name: Sweet and Savory Comfort
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 2 pounds frozen meatballs (beef, turkey, or pork); 1 cup grape jelly; 1 cup chili sauce or BBQ sauce; 1 teaspoon garlic powder; ½ teaspoon black pepper; 1 tablespoon Worcestershire sauce (optional); Fresh parsley for garnish

Description

Sweet, tangy, and savory—these meatballs with grape jelly are a classic American comfort dish perfect for parties, game days, or weeknight dinners. Juicy meatballs simmer in a glossy, flavorful sauce made from grape jelly and chili or BBQ sauce, creating a crowd-pleasing recipe that’s as easy as it is delicious.

Ingredients

Scale

2 pounds frozen meatballs (beef, turkey, or pork)
1 cup grape jelly
1 cup chili sauce or BBQ sauce
1 teaspoon garlic powder
½ teaspoon black pepper
1 tablespoon Worcestershire sauce (optional)
Fresh parsley for garnish

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Instructions

Place frozen meatballs in a slow cooker.
In a bowl, whisk together grape jelly, chili or BBQ sauce, garlic powder, pepper, and Worcestershire sauce.
Pour the sauce mixture over the meatballs and stir gently to coat.
Cook on LOW for 4 hours or HIGH for 2 hours, stirring halfway through.
Keep on the warm setting until ready to serve.
Garnish with chopped parsley before serving.

Notes

For a stovetop version, simmer the meatballs and sauce for about 20 minutes until thickened.
Add a cornstarch slurry if the sauce needs more body.
Serve over rice, mashed potatoes, or as an appetizer with toothpicks.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Appetizer
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 4 meatballs
Calories: 320
Sugar: 18g
Sodium: 580mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 20g
Cholesterol: 60mg