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Party meatballs in the Crockpot covered with green onions.
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5 from 1 vote

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.
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Course: Appetizer
Cuisine: American
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