These crockpot meatballs coated in a sweet and tangy grape jelly and chili sauce are always a hit. This Crockpot Meatballs with Grape Jelly Sauce Recipe is a favorite among many.
They’re perfect for any party or buffet — small and hearty, they often steal the show when you serve this Crockpot Meatballs with Grape Jelly Sauce Recipe.
People love them so much they go back for seconds and fill up fast, so I’d recommend doubling the recipe for your Crockpot Meatballs with Grape Jelly Sauce Recipe.
Crockpot meatballs in grape jelly sauce are a Midwest favorite—pairing grape jelly with chili sauce creates a combo that’s pretty legendary around here. It’s no wonder why this Crockpot Meatballs with Grape Jelly Sauce Recipe is so beloved.
If you’ve never tried them, you’re missing out. I got my recipe from The Calico Capers cookbook, which has a few similar versions, all of which bring back good memories of eating meatballs at gatherings.
I made the meatballs from scratch, but you can use frozen Italian meatballs from the store if you prefer—just fry them in batches with vegetable shortening to add a little extra Midwest flavor.
Once they’re browned, toss them into a crockpot with a jar of grape jelly and chili sauce, then cook until hot—about 3 to 4 hours on high or 6 to 7 hours on low.
You can also prepare these ahead of time and reheat them in the slow cooker or on the stove if you’re in a rush, transferring to the slow cooker to keep them warm.
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Crockpot Meatballs with Grape Jelly Sauce Recipe
- Total Time: 3 hours 40 minutes
- Yield: 16 servings 1x
Description
These crockpot meatballs coated in a sweet and tangy grape jelly and chili sauce are always a hit.
Ingredients
To make the meatballs from scratch:
Ingredients:
1 pound ground beef
1 pound ground pork
1 cup bread crumbs
2/3 cup finely minced onion
1/2 cup milk
2 eggs
2 teaspoons Worcestershire sauce
Salt and freshly ground black pepper
1/2 cup vegetable shortening (for frying the meatballs)
Instructions
- To sauce the meatballs, put them in the crockpot with chili sauce and grape jelly, then cover and cook on high for a couple of hours or on low for several hours until the sauce is warm and bubbling. Alternatively, on the stovetop, toss them in a saucepan with the sauces, cover, and simmer for about 10 minutes until heated through.
- Toss the meatballs into a saucepan with chili sauce and grape jelly, cover it up, and let it simmer over medium heat for about 10 minutes until everything is heated through and the sauce is nice and warm.
To make the Meatballs
- Mix together beef, pork, bread crumbs, diced onion, milk, egg, Worcestershire sauce, salt, and pepper in a big bowl. Use your hands or a spatula to blend everything thoroughly.
- Then, roll the mixture into about 48 one-inch balls.
To fry the Meatballs
- To cook them on the stove, heat up vegetable shortening in a large skillet over medium-high.
- Cook the meatballs in batches, frying them until they’re evenly browned and cooked through, which takes about 5 to 7 minutes per batch. If the pan starts to look dry, add a bit more oil to keep everything sizzling nicely.
To bake Meatballs
- Alternatively, preheat your oven to 400 degrees.
- Line a baking sheet with foil and place a rack on top.
- Arrange the meatballs on the rack and bake for around 20 minutes until they’re golden, with crispy edges, and reach 155 degrees internally for 15 seconds.
Notes
- If you use sweet chili sauce instead of regular chili sauce, the taste changes a bit, but it still tastes great.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Appetizers
- Cuisine: American
Nutrition
- Calories: 292 kcal
Keywords: Meatballs