Grape Jelly and Chili Sauce Meatballs (Print)

Tender meatballs in sweet and tangy grape jelly-chili sauce. Perfect for parties or quick weeknight appetizers.

# Components:

→ Meatballs

01 - 2 lbs frozen cocktail meatballs (beef, turkey, or plant-based)

→ Sauce

02 - 1 cup grape jelly
03 - 1 cup chili sauce
04 - 2 tbsp Worcestershire sauce
05 - 1 tbsp apple cider vinegar
06 - 1/2 tsp garlic powder
07 - 1/4 tsp black pepper

# Directions:

01 - In a slow cooker, whisk together grape jelly, chili sauce, Worcestershire sauce, apple cider vinegar, garlic powder, and black pepper until smooth.
02 - Add the frozen meatballs to the sauce, stirring to coat evenly.
03 - Cover and cook on low for 3 to 4 hours, or on high for 2 hours, until the meatballs are heated through and the sauce is bubbling.
04 - Stir well before serving. Serve hot, either as an appetizer with toothpicks or over rice as a main dish.

# Expert Advice:

01 -
  • It requires almost no hands-on time, which means you can actually enjoy your guests instead of hiding in the kitchen.
  • The flavor balance feels intentional and impressive, even though it's genuinely foolproof.
  • These meatballs work for literally any occasion—tailgates, holidays, random Tuesdays when you need comfort food.
02 -
  • Don't skip the stirring step when you add the meatballs—it prevents them from clumping together at the bottom and ensures even coating.
  • The sauce continues to thicken slightly as it sits, so if it looks a touch thin when you first combine everything, trust the process.
03 -
  • Keep your slow cooker on warm once the meatballs are done; they'll stay perfect for hours without getting rubbery or the sauce separating.
  • If you're doubling this recipe for a crowd, resist the urge to double the Worcestershire and vinegar—add them incrementally and taste as you go, since the flavors concentrate in the slow cooker.
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