Name: Hot Pepper Jelly Meatballs
Prep time: 5 min
Cook time: PT-488970H8M39S
Total time: 4 h 5 min
Cuisine: American
Ingredients: 32 oz frozen fully cooked meatballs (beef, turkey, or plant-based); 1 cup raspberry jam; 1 cup chili sauce (like Heinz); 1/2 cup hot red pepper jelly; 1/4 cup orange juice

Sweet, spicy, and irresistibly saucy, these hot pepper jelly meatballs are my go-to when I want something that hits all the right flavor notes without demanding much effort. Whether I’m throwing a party or looking for a simple weeknight dinner, these slow cooker meatballs are always a hit. The combination of raspberry jam, chili sauce, and red pepper jelly creates a bold, tangy glaze that clings to every bite.

Ingredients

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

32 oz frozen fully cooked meatballs (beef, turkey, or plant-based)

1 cup raspberry jam

1 cup chili sauce (like Heinz)

1/2 cup hot red pepper jelly

1/4 cup orange juice

Directions

In a medium bowl, I whisk together the raspberry jam, chili sauce, red pepper jelly, and orange juice until smooth.

I place the frozen meatballs in the crockpot.

Then I pour the sauce mixture over the meatballs, gently stirring to coat everything evenly.

I cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the meatballs are heated through and the sauce is thickened.

I serve them warm—either with toothpicks for an easy appetizer or spooned over rice for a satisfying meal.

Servings and timing

This recipe makes about 8 servings. It takes only 5 minutes to prep, and then it’s hands-off in the slow cooker for 4–5 hours on low or 2–3 hours on high. Each serving has approximately 290 kcal, making it a satisfying but not overly heavy option.

Variations

I like switching things up depending on what I have on hand or who I’m serving:

Meatball options: I sometimes use turkey or plant-based meatballs instead of beef for a lighter or vegetarian-friendly version.

Jam swaps: If I’m out of raspberry jam, I use apricot or grape—both work great.

Extra spice: A dash of cayenne or hot sauce kicks up the heat if I want it spicier.

Citrus twist: I’ve swapped the orange juice with pineapple juice for a tropical tang.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them in a freezer-safe container for up to 2 months. To reheat, I microwave individual portions or warm everything up on the stovetop over medium heat until hot.

FAQs

What can I serve with hot pepper jelly meatballs?

I like serving them over white rice, mashed potatoes, or even noodles. For parties, I simply keep them warm in the crockpot and serve with toothpicks.

Can I make this recipe ahead of time?

Absolutely. I often make the meatballs a day ahead and reheat them before serving. The flavors deepen overnight, making them even better.

Are there gluten-free options?

Yes. I just make sure the meatballs, chili sauce, and pepper jelly I use are certified gluten-free. Many brands offer great alternatives.

Can I cook these on the stovetop instead?

Yes, I just combine everything in a large pot and simmer on low for about 25–30 minutes, stirring occasionally, until the meatballs are heated through and the sauce is thickened.

What’s the best way to keep them warm at a party?

I keep them in the slow cooker on the WARM setting. It holds the perfect temperature without overcooking the meatballs.

Conclusion

These hot pepper jelly meatballs are the kind of recipe I turn to when I want something quick, flavorful, and crowd-pleasing. With minimal ingredients and maximum flavor, they check all the boxes—easy, comforting, and unforgettable. Whether I’m hosting or just craving something cozy, they always deliver.

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