Crockpot Grape Jelly Meatballs
A three-ingredient slow cooker appetizer thatcombines grape jelly and chili sauce into a glossy, sweet-savory glaze forfrozen meatballs. Perfect for potlucks, tailgates, and holiday parties since itneeds almost no hands-on time.
Ingredients
- 32 oz bag frozen meatballs, home style or Italian style
- 1.5 cups grape jelly
- 1.5 cups chili sauce
- 1 tbsp Worcestershire sauce, optional
- Pinch of crushed red pepper flakes, optional
Instructions
- Add the frozen meatballs to the crockpot in an even layer.
- In a bowl, whisk together the grape jelly, chili sauce, and Worcestershire sauce until mostly combined.
- Pour the sauce over the meatballs and stir gently to coat them evenly.
- Cover and cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours, stirring once halfway through if you're able.
- Once the meatballs are heated through and the sauce looks glossy, switch to the warm setting for serving.
- If the sauce looks thin, stir in a slurry of 1 teaspoon cornstarch and 1 tablespoon cold water, then cook uncovered for 15 more minutes.
Notes
Keep the grape jelly and chili sauce in equal amounts no matter how much you scale the recipe up. Don't pack the crockpot with more meatballs than your sauce can fully coat, since the extra liquid they release while thawing can water down the glaze.