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A classic Midwest appetizer featuring meatballs smothered in a sweet and tangy grape jelly and chili sauce, cooked conveniently in a slow cooker or simmered on the stovetop.

Ingredients

Scale
  • 1 (32 ounce) bag frozen fully-cooked meatballs (or homemade meatballs from scratch – see notes)
  • 12 ounces chili sauce
  • 10 ounces grape jelly
  • For homemade meatballs (optional):
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup bread crumbs
  • 2/3 cup finely minced onion
  • 1/2 cup milk
  • 2 eggs
  • 2 teaspoons Worcestershire sauce
  • Salt and freshly ground black pepper
  • 1/2 cup vegetable shortening (for frying the meatballs)

Instructions

  1. To make homemade meatballs:
  2. 1. Mix ground beef, ground pork, bread crumbs, minced onion, milk, eggs, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl.
  3. 2. Combine thoroughly and shape into 1-inch meatballs (about 48).
  4. 3. Heat vegetable shortening in a skillet over medium-high heat.
  5. 4. Fry meatballs in batches until browned on all sides and internal temperature reaches 165°F (about 5-7 minutes per batch).
  6. Alternative baking method:
  7. 5. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
  8. 6. Arrange meatballs on the rack in a single layer and bake about 20 minutes until browned and internal temperature reaches 165°F.
  9. To sauce meatballs in slow cooker:
  10. 7. Place cooked or frozen meatballs in the crockpot.
  11. 8. Add chili sauce and grape jelly, stir gently to coat without breaking meatballs.
  12. 9. Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours until sauce is hot and bubbly.
  13. To sauce meatballs on stovetop:
  14. 10. Combine meatballs, chili sauce, and grape jelly in a saucepan.
  15. 11. Cover and simmer over medium heat, stirring occasionally, about 10 minutes until sauce is hot.
  16. Additional tips:
  17. – If sauce is too thin, remove crockpot lid during last 30 minutes or simmer uncovered on stove to thicken.
  18. – Always ensure meatballs reach 165°F internal temperature before serving.

Notes

Frozen fully-cooked meatballs can be used directly without browning., Browning homemade or thawed meatballs enhances flavor and texture but is optional if using frozen., Choose smooth grape jelly and tomato-based chili sauce for classic flavor; alternatives like cranberry sauce, apple jelly, ketchup with chili powder, or BBQ sauce can be used., Meatballs can be made ahead and frozen after cooking for up to 3 months., Refrigerate leftovers for 3 to 4 days in airtight container; reheat gently on stove, oven, or microwave., For vegetarian or turkey meatballs, adjust cooking time and ensure internal temperature reaches 165°F., To thicken sauce, a cornstarch slurry can be whisked in and simmered briefly.

Nutrition

Find it online: https://margorecipes.com/crockpot-meatballs-with-grape-jelly-sauce/