Italian meatballs cooked in a syrupy preserve with a hint of tanginess from the sweet chili sauce make this the appetizer everyone just can’t get enough of. Party Meatballs are a party staple with only 3 ingredients and travel easily in your crockpot or work great for any entertaining spread.
Why This Recipe Works
This easy appetizer is a party staple and crowd favorite. Every time I prepare these, they’re gone in minutes. Not only is it a delicious recipe to serve year-round it’s versatile and can be changed up to your favorite flavors.
There’s no real cooking involved and only 3 ingredients. Both sweet chili sauce and preserves are pantry items and the frozen meatballs can be stored in your fridge whenever you want to use them, making this an appetizer you can pull together quickly.
Crockpot appetizers often make a party spread, which is why I also love these Crockpot Little Smokies.
Ingredients Needed
Ingredient Notes
- Italian Meatballs: you will need frozen Italian meatballs for this recipe, however, you can also use plain frozen meatballs.
- Preserves: for this recipe, I used a mixed berry preserve, which you can change up depending on the season or your flavor preferences.
Recipe Variations
A simple way to change up this recipe is by swapping the preserves for a different flavor. One of my favorite options is to add Jalapeño Pepper Jelly.
- Christmas Version: instead of using preserves use a can of cranberry sauce for a winter-flavored option.
- Grape Jelly Version: often you will see grape jelly as an ingredient instead of preserves and if this is your favorite then you can absolutely use it. Additionally, instead of using sweet chili sauce, you can use barbecue sauce.
- 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 ½ cup soy sauce, ¾ cup brown sugar, and 1 tablespoon gochujang.
This recipe is versatile since there are only 3 ingredients and so you really can substitute any fruit jelly in place of the preserves.
Step-by-Step Instructions
- Step One: In a medium-sized mixing bowl stir the preserves and sweet chili sauce together until well combined.
- Step Two: 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.
Other Cooking Methods
Depending on how you plan on serving these party meatballs there are multiple ways to prepare them, all of which are easy. My personal favorite is in the crockpot because you can keep them warm during a party.
Stovetop Instructions
- Make the sauce. Stir the sweet chili sauce and preserves together in a large bowl.
- Cover the meatballs. Add the meatballs to the bowl and toss to cover in the sauce. Add the mixture to a large pot.
- 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
- Prepare the sauce. Whisk the preserves and sweet chill sauce together in a large bowl.
- Coat the meatballs. Add the frozen meatballs to the bowl and toss to coat.
- 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
- Place the frozen meatballs into your Instant Pot.
- 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.
- 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.
Recipe Notes and Tips:
- For an entirely different, yet similar, appetizer you can swap out the meatballs for Little Smokies. This is one way to make a recipe last through the entire season so everyone doesn’t get tired of it.
- You can also use raw meatballs for this recipe, however, it becomes a tad tricky, which is why I suggest cooking your homemade meatballs first. If you have too much egg or breadcrumbs, and in some cases too little they could start to fall apart in the slow cooker.
- Instead of sweet chili sauce you can also use ketchup and ¼ cup of brown sugar for a slightly sweeter glaze.
- Before serving chop up some green onions, green parts only, and sprinkle them on top of the party meatballs.
FAQs
Yes! You will need to fully cook the meatballs before adding them to the crockpot, but yes homemade meatballs will work, and might just taste even better. If you’d like to use different ground meat for your meatballs you can also use ground turkey or chicken.
You can thicken the meatball sauce by mixing 1 tablespoon of cornstarch together with ¼ cup of water. Pour it into the slow cooker and give it a good stir. As the meatballs continue to cook the sauce will thicken.
Yes. To freeze the meatballs turn off your slow cooker and allow it to cool to room temperature. Then place the meatballs in a freezer-safe container and store them for 2 to 3 months in the freezer.
Related Recipes
If you made this Party Meatballs I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
Party Meatballs
Equipment
- Crockpot, Instant Pot or Dutch Oven (depending on cooking method)
Ingredients
- 16 ounces Raspberry Preserves 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 an entirely different, yet similar, appetizer you can swap out the meatballs for Little Smokies. This is one way to make a recipe last through the entire season so everyone doesn’t get tired of it.
- You can also use raw meatballs for this recipe, however, it becomes a tad tricky, which is why I suggest cooking your homemade meatballs first. If you have too much egg or breadcrumbs, and in some cases too little they could start to fall apart in the slow cooker.
- Instead of sweet chili sauce, you can also use ketchup and ¼ cup of brown sugar for a slightly sweeter glaze.
- Before serving chop up some green onions, green parts only, and sprinkle them on top.
Other Cooking Methods
Stovetop Instructions
- Make the sauce. Stir the sweet chili sauce and preserves together in a large bowl.
- Cover the meatballs. Add the meatballs to the bowl and toss them to cover in the sauce. Add the mixture to a large pot.
- 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
- Prepare the sauce. Whisk the preserves and sweet chill sauce together in a large bowl.
- Coat the meatballs. Add the frozen meatballs to the bowl and toss to coat.
- 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
- Place the frozen meatballs into your Instant Pot.
- 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.
- 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.
