Name: Grape Jelly Crockpot Meatballs
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Cuisine: American
Ingredients: 32 oz frozen fully cooked meatballs; 18 oz grape jelly; 12 oz chili sauce

Sweet, tangy, and made with just three simple ingredients, these grape jelly crockpot meatballs are a go-to for effortless entertaining or weeknight dinners. I love how they come together with almost no prep and turn out delicious every time. Whether I serve them as an appetizer or spoon them over rice for a meal, they never fail to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

32 oz frozen fully cooked meatballs

18 oz grape jelly

12 oz chili sauce

Directions

I start by adding the grape jelly and chili sauce directly to the crockpot, stirring until they’re well combined.

Then, I add the frozen meatballs and mix until they’re evenly coated in the sauce.

I cover the crockpot and cook on high for 2 to 3 hours or on low for 4 to 5 hours. I give it a stir every now and then to prevent any sticking.

When everything is heated through and the sauce is glossy and thickened, I serve them straight from the slow cooker or transfer them to a serving dish.

These are fantastic on their own as appetizers, but I also love serving them over rice or noodles for a quick dinner.

Servings and timing

This recipe makes approximately 10 servings.

Prep time: 5 minutes

Cook time: 3 hours on high or 4–5 hours on low

Total time: about 3 hours and 5 minutes

Each serving is around 280 kcal.

Variations

Spicy twist: I like adding a few dashes of hot sauce or a pinch of red pepper flakes for extra heat.

BBQ version: Sometimes I swap the chili sauce with barbecue sauce for a smoky flavor.

Homemade meatballs: If I have time, I use homemade meatballs instead of frozen ones, adjusting the cooking time accordingly.

Different jelly: I’ve also used cranberry or apricot jelly for a different flavor profile with great results.

Serve differently: These make great sliders when tucked into small sandwich buns with a slice of cheese.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the refrigerator for up to 4 days. To reheat, I either microwave them in a bowl covered loosely with a lid or reheat them on the stove over medium-low heat, stirring occasionally until warmed through. They also freeze well—I let them cool completely, then store them in freezer bags for up to 3 months. To reheat from frozen, I thaw them overnight in the fridge and warm them in the crockpot or on the stove.

FAQs

What kind of meatballs work best for this recipe?

I usually use frozen, fully cooked beef meatballs, but turkey or chicken meatballs also work well. Just make sure they’re fully cooked before adding to the slow cooker.

Can I use homemade meatballs?

Yes, homemade meatballs are a great option. I make sure to cook them fully before adding them to the crockpot and reduce the cook time slightly to avoid overcooking.

Is there a substitute for chili sauce?

If I don’t have chili sauce, I use a mix of ketchup with a bit of Worcestershire sauce and a pinch of cayenne or hot sauce to replicate the flavor.

Can I make this ahead of time?

Absolutely. I often make them the night before, refrigerate them, and then reheat them in the crockpot an hour or so before serving.

Are these grape jelly meatballs kid-friendly?

Yes, they’re a hit with kids! The sweet sauce is mild and flavorful without being too spicy or overpowering.

Conclusion

These grape jelly crockpot meatballs are one of my favorite go-to recipes when I need something easy, delicious, and guaranteed to please a crowd. With just a few ingredients and almost no prep, they’re perfect for everything from game days to family dinners. I love how versatile they are and how effortlessly they fit into any occasion. Give them a try—I bet they’ll become a favorite in your kitchen too.

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