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A collage of different flavored slow cooker meatballs including BBQ, Teriyaki, and Sweet and Sour.

Crock Pot Grape Jelly Meatballs

Course Appetizer
Cuisine American
Keyword crockpot, game day appetizer, party appetizer, slow cooker
Prep Time 10 minutes
Cook Time 3 hours
Servings 8

Ingredients

For the Sauce:

  • 18 oz Grape Jelly: 1 jar
  • 12 oz Chili Sauce: 1 bottle Heinz Chili Sauce is the standard savory, tomato-based option
  • 1/2 tsp Cayenne pepper for heat or 1 tsp Dijon mustard for tang

The Meatballs

  • 1 bag approx. 32 oz of pre-cooked frozen meatballs (beef, turkey, or plant-based) optional

Homemade Option: See ingredients below

Homemade Meatball Ingredients

  • 1/2 tsp onion powder
  • 1 lb ground beef 80/20 or 90/10
  • 1/2 cup breadcrumbs
  • 1 large egg lightly beaten
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Instructions

  1. If you are making your own meatballs from scratch, follow these steps before using the slow cooker:
  2. In a large bowl, combine the ground beef, breadcrumbs, egg, milk, and seasonings. Mix with your hands until just combined, being careful not to overwork the meat.
  3. Form the mixture into 1-inch balls, which is roughly one tablespoon of meat per ball.
  4. Brown the meatballs to ensure they hold their shape in the slow cooker.
  5. You can do this by baking them at 400°F (200°C) for 15–20 minutes on a parchment-lined tray, or by searing them in a skillet over medium-high heat until browned on all sides.
  6. Drain or pat off any excess grease before adding them to the slow cooker.
  7. Whether using frozen or homemade meatballs, follow these steps to finish the dish:
  8. Whisk together the grape jelly and the chili sauce in a bowl until the mixture is mostly smooth. Small clumps of jelly are fine as they will melt during the cooking process.
  9. Place your meatballs into the slow cooker. If using frozen meatballs, you can put them in straight from the freezer; if using homemade, add your browned and drained meatballs.
  10. Pour the jelly and chili sauce mixture over the meatballs and toss gently with a spoon until every meatball is well coated.
  11. Cover the slow cooker with the lid and cook on Low for 3 to 4 hours or on High for 1.5 to 2 hours.
  12. If using frozen meatballs, double-check that they are hot all the way through to the center before serving.
  13. Give the meatballs one final stir to redistribute the glaze, then switch the slow cooker to the “Warm” setting.
  14. Serve directly from the pot with a side of toothpicks for easy grabbing.

Slow Cooker Tips

  1. BBQ Variation: If you prefer a smokier flavor, you can replace the chili sauce with an equal amount of your favorite BBQ sauce.
  2. Spiciness: Add a teaspoon of red pepper flakes or a dash of hot sauce to the mixture if you want a “sweet and spicy” profile.
  3. Thickening: If the sauce seems too thin at the end of the cooking time, remove the lid for the last 30 minutes of cooking to allow the liquid to reduce.