Sweet, tangy, and incredibly easy to throw together, these grape jelly meatballs are my go-to when I need a no-fuss appetizer that still impresses. Whether I’m prepping for a game day gathering, a potluck party, or just a cozy weeknight dinner, this recipe never fails to hit the mark. The unexpected combination of grape jelly and barbecue sauce creates a rich, sweet-savory glaze that clings to every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (32 oz) bag frozen meatballs (beef, turkey, or plant-based)
1 cup grape jelly
1 cup barbecue sauce (your favorite brand or homemade)
1 tablespoon Worcestershire sauce (optional for depth)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Directions
I start by adding the grape jelly, barbecue sauce, Worcestershire sauce (if using), garlic powder, and black pepper into my slow cooker or a large saucepan. I give everything a good stir to blend the flavors.
Next, I toss in the frozen meatballs and stir them around until they’re fully coated in that glossy, tangy sauce.
If I’m using a slow cooker, I cover and cook them on high for 2–3 hours or low for 4–5 hours. For the stovetop method, I cover and let them simmer on low for about 20–25 minutes, stirring now and then.
Once they’re hot all the way through and the sauce is bubbling, I give them another stir and serve them warm. If I’m feeling fancy, I’ll sprinkle on chopped parsley or green onions before serving.
Servings and timing
Servings: 8 servings
Prep time: 5 minutes
Cook time: 25 minutes (or longer in the slow cooker)
Total time: 30 minutes
Calories: Approximately 310 kcal per serving
Variations
Spicy kick: I sometimes add a dash of hot sauce or a pinch of red pepper flakes to give the sauce a bit more heat.
Cranberry swap: If I’m out of grape jelly, cranberry sauce makes a great seasonal twist.
Meatball options: I love using turkey or plant-based meatballs for a lighter or vegetarian version.
Homemade meatballs: When I have extra time, I make my own meatballs for a more personal touch.
Different sauces: I’ve tried this with honey barbecue sauce or even Korean BBQ for a fun flavor change.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I just warm them up in a saucepan over low heat or pop them in the microwave until heated through. If they’ve thickened up in the fridge, I add a splash of water or barbecue sauce to loosen the glaze.
FAQs
How do I keep the meatballs warm for a party?
I keep them on the “warm” setting in my slow cooker, which works perfectly for parties. Just give them a stir now and then to keep the sauce smooth.
Can I use homemade meatballs instead of frozen?
Absolutely. I’ve done it both ways. Just make sure the homemade meatballs are fully cooked before adding them to the sauce.
What kind of grape jelly should I use?
I use classic Concord grape jelly, but any brand works. I avoid ones with added flavors to keep the taste simple and sweet.
Can I make this recipe ahead of time?
Yes, I often make the meatballs a day ahead and store them in the fridge. I reheat them in a slow cooker or saucepan when it’s time to serve.
Is this recipe gluten-free?
It can be! I choose gluten-free meatballs and make sure the barbecue sauce and Worcestershire sauce are labeled gluten-free.
Conclusion
These grape jelly meatballs are one of those magical recipes that combine convenience with comfort. I love how they can be whipped up in a matter of minutes and still deliver big on flavor. Whether I’m serving them at a party or making them for an easy dinner, they’re always a hit—and I never mind when there are leftovers.
Recipe:
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Grape Jelly Meatballs
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Sweet, tangy, and incredibly easy to make, these grape jelly meatballs combine pantry staples like grape jelly and barbecue sauce for a bold, flavorful glaze. Perfect as a party appetizer or a cozy dinner, this recipe is customizable and crowd-pleasing.
Ingredients
1 (32 oz) bag frozen meatballs (beef, turkey, or plant-based)
1 cup grape jelly
1 cup barbecue sauce (your favorite brand or homemade)
1 tablespoon Worcestershire sauce (optional)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Instructions
- In a slow cooker or large saucepan, combine grape jelly, barbecue sauce, Worcestershire sauce (if using), garlic powder, and black pepper. Stir to blend.
- Add frozen meatballs to the sauce and stir until fully coated.
- For slow cooker: cover and cook on high for 2–3 hours or low for 4–5 hours. For stovetop: cover and simmer on low for 20–25 minutes, stirring occasionally.
- Once meatballs are heated through and the sauce is bubbling, stir again and serve warm. Garnish with chopped parsley or green onions if desired.
Notes
Add hot sauce or red pepper flakes for a spicy version.
Cranberry sauce can be used instead of grape jelly.
Use turkey or plant-based meatballs for a lighter or vegetarian option.
Homemade meatballs can be used; just ensure they are fully cooked first.
Try different barbecue sauces like honey BBQ or Korean BBQ for variety.
Store leftovers in the fridge for up to 4 days. Reheat on stovetop or microwave with a splash of water or sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Slow Cooker or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 310
- Sugar: 18g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg
