Grape Jelly Meatballs
This is the classic party appetizer that somehow works despite sounding weird – grape jelly and chili sauce create this sweet-tangy glaze that’s wicked addictive. Perfect for game day or when you need something that cooks itself.
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Ingredients
Ingredients (~25 servings)
- 16 oz frozen ~25 meatballs, fully cooked meatballs
- 9 oz jar grape jelly
- 6 oz chili sauce
- pinch cayenne pepper
Instructions
- Combine grape jelly, chili sauce, and cayenne pepper in a slow cooker.
- Whisk to break up jelly chunks as much as possible.
- Add frozen meatballs directly to the sauce.
- Stir gently until meatballs are coated.
- Cook on low for 5-6 hours or on high for 2-3 hours.
- Serve hot with toothpicks as an appetizer or over rice as a main dish.
Notes
No need to thaw meatballs; sauce will become glossy and smooth as it heats.
Tried this recipe?Leave a comment below & let me know!