These Old-School 3-Ingredient Meatballs Are Always the First Thing Gone
A good appetizer needs to be easy and irresistibly delicious, and these grape jelly meatballs are just that. It’s one of those perplexingly ingenious recipes that defined the 1960s. With just three ingredients (frozen meatballs, chili sauce, and grape jelly) and a slow cooker, these meatballs practically cook themselves, freeing you up to do just about anything else you need to do before guests arrive.
If you don’t have a slow cooker, I’ve included stovetop instructions, too. And if tangy chili sauce isn’t your thing, swap in barbecue sauce for a smokier variation. Don’t shy away from the grape jelly, though; the ingredient truly makes this recipe sing. Grape jelly functions as the sugar in the sauce, lending it a flavor similar to any sweet meat, such as orange chicken, barbecue ribs, or lamb with mint jelly. Once mixed with chili sauce, the meatballs taste as much of grape jelly as grape jelly tastes of grapes (as in, not at all). What you get is a nice sweet-umami flavor that will have your guests going back for more.
Why You’ll Love It
It’s stunningly easy. Using pantry staples along with cooked frozen meatballs is super convenient, and the end result tastes just as succulent as homemade meatballs.
The sauce is magical. It’s incredibly tangy and sweet, making each bite ridiculously flavorful.
Key Ingredients in Grape Jelly Meatballs
Meatballs: Precooked frozen meatballs are the quintessential grocery store shortcut when you need something easy for a potluck. Buy Italian-style bite-size meatballs that are about 1/2 ounce each.
Grape jelly: Use any brand of grape jelly. It doesn’t need to be anything fancy, but because this recipe only has three ingredients, make sure it’s one you like.
Chili sauce: Heinz chili sauce is not too sweet and not too spicy, making it just right for this recipe.
How to Make Grape Jelly Meatballs
Combine the ingredients. In a 5-quart or larger slow cooker, combine frozen meatballs, grape jelly, and chili sauce. Stir to coat the meatballs.
Slow cook the meatballs. Cover and slow cook until the meatballs are heated through and the sauce thickens slightly, 1 1/2 to 2 hours on the high setting or 3 to 4 hours on the low setting.
Helpful Swaps
Make your own meatballs. If you’re not a fan of store-bought meatballs, roll and bake a batch of homemade meatballs. You’ll be able to control what’s in them and taste the difference.
Use a different jelly. If grape jelly really isn’t your jam, swap it out for cranberry jelly, apple jelly, pepper jelly, or orange marmalade.
Skip the chili sauce. The chili sauce and grape jelly in this meatball recipe create a tangy sauce while they cook. If you prefer to skip the chili sauce, try mixing the jelly with barbecue sauce or make these BBQ meatballs instead.
Storage and Make-Ahead Tips
If the meatballs are finished cooking before guests arrive, you can hold them on the slow cooker’s keep-warm setting for a couple of hours.
Leftover meatballs can be stored in an airtight container. They’ll be good in the fridge for up to four days or in the freezer for several months.
Reheat the meatballs in the microwave or in a pan on the stovetop until warmed through.
What to Serve with Grape Jelly Meatballs
Slow Cooker Grape Jelly Meatballs Recipe
This stunningly easy appetizer calls for just three ingredients and a slow cooker.
Prep time 2 minutes
Cook time 2 hours to 4 hours
Serves 8 to 10
Ingredients
2 (18-ounce) bags frozen cooked bite-size Italian meatballs (about 1/2 ounce each; do not thaw)
1 (12-ounce) bottle chili sauce, such as Heinz (1 1/4 cups)
1 (12-ounce) jar Concord grape jelly, such as Smucker’s (heaping 1 cup)
Finely chopped fresh parsley leaves, for garnish (optional)
Instructions
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Place 2 (18-ounce) bags frozen meatballs, 1 (12-ounce) bottle of chili sauce, and 1 (12-ounce) jar of Concord grape jelly in a 5-quart or larger slow cooker. Stir to combine and coat the meatballs with sauce.
Cover and cook until the meatballs are heated through and the sauce thickens slightly, 2 to 2 1/2 hours on the HIGH setting or 3 to 4 hours on the LOW setting. For a thicker sauce, during the last 30 minutes cook time, uncover the slow cooker and set the heat to high if needed; stir occasionally.
If serving from the slower cooker, turn to the warm setting. Otherwise, transfer the meatballs to a serving dish. Garnish with finely chopped fresh parsley leaves if desired.
Recipe Notes
Substitutions: For a smokier flavor, swap out the chili sauce for the same amount of barbecue sauce.
Stovetop: For a faster version, make the recipe on the stove. Cook everything uncovered in a large pot over medium-low heat, stirring occasionally, until the meatballs are heated through and the sauce thickens and coats the meatballs, about 25 minutes.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
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Further Reading
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