Grape Jelly Meatballs
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These grape jelly meatballs are easy to make on the stovetop with frozen meatballs, grape jelly, and chili sauce. The sweet and tangy sauce makes them a crowd-pleasing appetizer for holidays, game day, or potlucks. Prefer a hands-off option? Slow cooker instructions are included, too.
Why You’ll Love This Easy Appetizer
- Easy Prep: Fully cooked frozen meatballs keep the prep to about 5 minutes—no mixing or shaping required.
- Three Main Ingredients: Meatballs, grape jelly, and chili sauce make the base, with optional red pepper flakes and cayenne for extra heat.
- Two Cooking Options: Make them on the stovetop or use the slow cooker for a hands-off option.
I was skeptical about mixing grape jelly with chili sauce, but one bite sold me. Together, they make a sweet and tangy glaze that reminds me of barbecue sauce. Add the optional spices if you like a little heat, and serve with toothpicks for easy party snacking.
Jesseca’s Recipe Review
My mother-in-law has made these grape jelly meatballs for every Super Bowl party I’ve attended at her house. They’re the first appetizer set out and the first one gone! Quick to make and incredibly delicious, they’re a family favorite for a reason.
Stovetop Grape Jelly Meatballs Ingredients
Three main ingredients make the sweet and tangy sauce-coated meatballs, with two optional spices for a little extra heat. You’ll find exact amounts in the recipe card below.
- Meatballs: Use fully cooked frozen meatballs for easy prep. We like homestyle meatballs, but fully cooked homemade meatballs work, too.
- Grape Jelly: This sweetens the sauce and gives it that glossy finish. Use your favorite brand of grape jelly.
- Chili Sauce: Look for bottled, tomato-based chili sauce, such as Heinz, rather than hot sauce or Thai sweet chili sauce. It adds tangy flavor to balance the jelly.
- Red Pepper Flakes and Cayenne: These optional additions bring the extra heat. Leave them out for a milder sauce or add a little at a time to suit your taste.
Substitutions and Variations
- Meatball Options: Fully cooked frozen homestyle meatballs keep this recipe easy. You can also use homemade meatballs; cook them fully before adding them to the sauce. Cooking time may vary depending on their size and whether they’re frozen or thawed.
- Skip the Extra Heat: Leave out the optional red pepper flakes and cayenne. Keep the chili sauce—it’s part of the sauce base and helps balance the sweet grape jelly.
- Make It Spicier: Add a little more red pepper flakes or cayenne, tasting the sauce as you go.
- Turn It Into Dinner: Serve the saucy meatballs over rice or mashed potatoes instead of offering them as an appetizer.
Grape Jelly Meatballs: Stovetop or Slow Cooker
Choose the stovetop when you want these meatballs ready sooner, or use the slow cooker for a mostly hands-off option.
Stovetop Instructions
1. Combine: Add the fully cooked frozen meatballs, grape jelly, chili sauce, and optional spices to a large pot.
2. Heat: Stir over medium heat until the jelly melts into the chili sauce and the sauce comes to a simmer.
3. Simmer: Reduce the heat to low, cover, and cook for 20 to 30 minutes, stirring occasionally, until the meatballs are heated through. Follow any additional heating directions on your meatball package.
4. Serve: Stir to coat the meatballs in the sauce and serve warm.
Slow Cooker Instructions
1. Combine: Add the fully cooked frozen meatballs, grape jelly, chili sauce, and optional spices to your slow cooker. Stir to combine.
2. Cook: Cover and cook on LOW for about 4 hours or HIGH for about 2 hours, stirring occasionally, until the meatballs are heated through. Follow your meatball package’s directions for slow cooker preparation.
3. Serve: Stir well before serving. Once heated through, switch to WARM for serving.
Frequently Asked Questions
Frozen meatballs can release moisture as they heat. Once the meatballs are hot, simmer uncovered on the stovetop, stirring frequently, until the sauce reduces to your liking. Remember that it will thicken a little as it cools.
Yes. Once the meatballs are fully heated, transfer them to a preheated slow cooker and use a setting that keeps them at 140°F or above. Stir occasionally and keep the lid on between servings. Reheat refrigerated meatballs on the stove or in the microwave before transferring them to the slow cooker.
Yes! Halve the meatballs, grape jelly, chili sauce, and optional spices. For the stovetop method, use a smaller pot and check the meatballs as they cook rather than cutting the cooking time in half.
Storage and Make-Ahead Instructions
- To Store: Refrigerate leftover meatballs with their sauce in shallow, airtight containers within 2 hours of cooking. Keep in the refrigerator for up to 3 to 4 days.
- To Make Ahead: Cook the meatballs a day before your gathering, then refrigerate them with the sauce as directed above. Store them in shallow containers rather than refrigerating a full slow cooker insert.
- To Reheat: Warm the meatballs and sauce in a saucepan over medium-low heat, stirring occasionally, until the meatballs reach 165°F. Add a small splash of water if the sauce is too thick. For party serving, transfer the hot meatballs to a preheated slow cooker and keep at 140°F or above.
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Grape Jelly Meatballs (Stovetop or Slow Cooker)
Ingredients
- 2 (26 oz) bags of frozen meatballs (fully cooked)
- 2 cups grape jelly
- 1 (12oz) jar chili sauce
- 1/2 teaspoon red pepper flakes
- 1 pinch cayenne
Instructions
- Pour the meatballs into a pot. Top with the jelly, chili sauce, and spices if using.
- Mix everything well until the meatballs are coated completely.
- Bring to a simmer. Cover and allow to cook for 20 to 30 minutes, stirring occasionally, until heated through.
- Enjoy! It really is that simple.
Notes
Make sure to stir occasionally.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I have made a similar recipe. Instead of using grape jelly, I use one can of jellied cranberry sauce and add one can of purple sauerkraut. I will try the grape jelly recipe when it gets colder.
That sounds like such a fun twist! I’ve never tried adding sauerkraut, but now I’m curious—it sounds perfect for colder weather. Hope you enjoy the grape jelly version just as much!