Meatballs with Grape Jelly and Chili Sauce

These mouthwatering Meatballs with Grape Jelly and Chili Sauce are the ultimate party pleaser. Tender and juicy ground beef are coated in a sweet and tangy sauce, made from grape jelly and chili sauce. This flavor-packed appetizer is perfect for any occasion, leaving guests raving about its irresistible taste.

Meatballs with grape jelly and chili sauce are a super easy appetizer with minimal prep and cook time. One of the main reasons for this is the simple ingredients required and there are only 3! Frozen meatballs, grape jelly, and chili sauce.

Another reason this appetizer is so easy to make is that it is cooked in a crockpot. The hands-off cooking process also makes it easy to prepare other dishes or focus on other party preparations. Once the meatballs are in the crockpot, there is no need to do anything else.

this recipe is incredibly versatile, making it easy to customize to your liking. You can adjust the amount of grape jelly and chili sauce to make it sweeter or spicier, and you can also add additional seasonings or ingredients as desired.

Serving Suggestions

Meatballs with grape jelly and chili sauce can be served in a variety of ways, depending on the occasion and personal preference.

1. As an appetizer: These meatballs are a great option for an appetizer or finger food at a party or gathering. Simply place them on a serving platter with toothpicks or skewers for easy and convenient snacking.
2. As a main course: These meatballs can also be served as a main course, either on their own or over rice or noodles. Consider adding some steamed vegetables on the side for a balanced and satisfying meal.
3. On a sandwich: For a unique twist, try serving the meatballs on a sandwich roll with some melted cheese and additional sauce for a delicious and filling sandwich.
4. As a topping: These meatballs can also be used as a topping for pizzas, flatbreads, or even salads. Simply slice the meatballs into smaller pieces and sprinkle them over the dish for an added burst of flavor.

Ingredient Notes

• Meatballs – Frozen meatballs work best for this recipe for a few reasons. First, they are already pre-cooked, so you don’t have to worry about undercooked meat. Second, they are easy to find and are often sold in large bags, making it convenient for preparing for a party or gathering.
• Grape Jelly – The sweetness of the jelly complements the tanginess of the chili sauce, resulting in a perfectly balanced sauce that enhances the flavor of the meatballs. Choose your favorite brand and experiment with other flavors.
• Chili Sauce – The chili sauce has a tangy and very slightly spicy flavor that complements the sweetness of the grape jelly and adds a nice contrast to the savory meatballs. My preference is to use sweet chili sauce, which can be found in the Asian section of your local grocery store.

How to Make Meatballs with Grape Jelly and Chili Sauce

1. Add the meatballs first. Pour the frozen meatballs into the crockpot.
2. Prepare the sauce. In a separate bowl, mix together the grape jelly and chili sauce until well combined. Pour the grape jelly and chili sauce mixture over the meatballs in the crockpot. Gently stir the meatballs to ensure they are coated in the sauce.

3. Cook. Cook the meatballs on low for 4-6 hours or on high for 2-3 hours, or until heated through.

Freezing Meatballs

To freeze these meatballs, first, let the mixture cool down to room temperature. Once cooled, transfer the meatballs and sauce to an airtight container or freezer-safe bag. Be sure to label the container with the date and contents before placing it in the freezer.

When you’re ready to eat the meatballs, simply thaw the container in the refrigerator overnight. Once thawed, you can reheat the meatballs in the microwave, on the stove, or in the crockpot until they are heated through.

Flavor Variations

This recipe is versatile since there are only 3 ingredients and so you really can substitute any fruit jelly in place of the preserves. Try one of the versions below or use some Jalapeño Pepper Jelly for a little kick.

• Christmas Version: instead of using preserves use a can of cranberry sauce for a winter-flavored option.
• Apricot and Dijon Version: try using apricot jelly and dijon mustard instead of the preserves and sweet chili sauce for a unique option.
• Korean BBQ Version: use grape jelly in place of the preserves and add 1/2 cup soy sauce, 3/4 cup brown sugar, and 1 tablespoon gochujang.

What to Serve with Meatballs with Grape Jelly and Chili Sauce

Meatballs with grape jelly and chili sauce are versatile appetizer that pairs well with a variety of sides.

• Rice: Serve the meatballs over a bed of rice to create a hearty and filling meal. The rice helps to soak up the delicious sauce and complements the meatballs’ savory flavor.
• Vegetables: Add some color and nutrition to the dish by serving it with a side of roasted or steamed vegetables.
• Bread or crackers: Serve the meatballs with a side of bread or crackers to create a more substantial appetizer. The bread or crackers can be used to scoop up the sauce and meatballs, making it a perfect finger food for parties and gatherings.
• Salad: Create a lighter and healthier version of the dish by serving the meatballs with a side salad. The salad helps to balance out the richness of the meatballs and provides a refreshing contrast to the savory flavor of the dish.

FAQS

Recipe Notes and Tips

• For a thicker sauce – If you prefer a thicker sauce, reduce the amount of chili sauce and grape jelly used.
• Don’t thaw the meatballs – The meatballs in this recipe do not need to be thawed before cooking because they will cook thoroughly in the crockpot. The frozen meatballs will also release moisture as they cook, which will help to create a thick and flavorful sauce.
• If you have leftovers – Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply place them in a baking dish and bake in the oven at 350°F for 10-15 minutes, or until heated through.
• Use Little Smokies instead – Instead of using frozen meatballs you can also use Little Smokies, which makes a similar appetizer to Crockpot Little Smokies.

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Meatballs with Grape Jelly and Chili Sauce Recipe

These mouthwatering Meatballs with Grape Jelly and Chili Sauce are the ultimate party pleaser. Tender and juicy ground beef are coated in a sweet and tangy sauce, made from grape jelly and chili sauce. This flavor-packed appetizer is perfect for any occasion, leaving guests raving about its irresistible taste.

5 from 6 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 8 minutes minutes

Servings: 10 Servings

Calories: 435kcal

Author: Aimee Mars

Equipment

• ▢
  Crockpot, Instant Pot or Dutch Oven (depending on cooking method)

Ingredients

• ▢ 16 ounces Grape Jelly or favorite preserves or jelly
• ▢ 12 ounces Sweet Chili Sauce
• ▢ 32 ounces Frozen Meatballs 2 bags

Instructions

• In a medium-sized mixing bowl stir the preserves and sweet chili sauce together until well combined.
• Add the frozen meatballs to the crockpot and top with the sauce.
• Cook on low for 3 to 4 hours or high for 1.5 to 2 hours.

Notes

• • For a thicker sauce – If you prefer a thicker sauce, reduce the amount of chili sauce and grape jelly used.
  • Don’t thaw the meatballs – The meatballs in this recipe do not need to be thawed before cooking because they will cook thoroughly in the crockpot. The frozen meatballs will also release moisture as they cook, which will help to create a thick and flavorful sauce.
  • If you have leftovers – Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply place them in a baking dish and bake in the oven at 350°F for 10-15 minutes, or until heated through.
  • Use Little Smokies instead – Instead of using frozen meatballs you can also use Little Smokies, which makes a similar appetizer to Crockpot Little Smokies.

 

Other Cooking Methods

Stovetop Instructions

1. Make the sauce. Stir the sweet chili sauce and preserves together in a large bowl.
2. Cover the meatballs. Add the meatballs to the bowl and toss them to cover in the sauce. Add the mixture to a large pot.
3. Cook. Bring the meatballs to a soft boil over medium heat and then reduce the heat to low and cover with a lid. Let the meatballs simmer for 30 minutes.

Oven Instructions

1. Prepare the sauce. Whisk the preserves and sweet chill sauce together in a large bowl.
2. Coat the meatballs. Add the frozen meatballs to the bowl and toss to coat.
3. Bake. Spread the meatballs onto a foil-lined rimmed baking sheet and bake at 350ºF for 30 minutes, or until the meatballs reach a temperature of 165ºF.

Instant Pot Instructions

1. Place the frozen meatballs into your Instant Pot.
2. In a medium-sized bowl whisk the sweet chili sauce, preserves, and 2 teaspoons of cornstarch together until well mixed. Pour the mixture over the meatballs.
3. Set the Instant Pot to MANUAL and 10 minutes. Allow the pressure to release naturally for 10 minutes before removing the lid. Give it a good stir before serving.

Nutrition

Serving: 1serving | Calories: 435kcal | Carbohydrates: 48g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 65mg | Sodium: 406mg | Potassium: 295mg | Fiber: 1g | Sugar: 38g | Vitamin A: 6IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

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