This Crockpot Grape Jelly Meatballs recipe has been a family favorite of ours for DECADES! It makes the best appetizer for game day or holiday parties with only 3 ingredients and 5 minutes of prep time! Ketchup and grape jelly combine to form a sweet and sour sauce that’s the best for coating homemade or frozen meatballs.
Crockpot Grape Jelly Meatballs Recipe
Growing up I always looked forward to these sticky sweet and a little tangymeatballsmy mom would make for our holiday or game day parties.
It wasn’t until I was older that I finally asked my mom what made those meatballs so good.
“Oh honey, it’s just a bit ofketchup and grape jelly!”
Since then, I always love to bring out this easy recipe when I’m hosting a bunch of guests for a Christmas or Super Bowl party.
It’ssuper quickto throw together, only requires3 simple ingredients(with an optional fourth!), and they stay warm all night long if you make them in aCrockpot!
Not to mention, I always get a kick out of the look on my friends’ faces when I tell them they’re eating a ketchup andgrape jelly meatball recipe!
Prepping for the big game? Get your hands on more Healthy Super Bowl Recipes.
Table of Contents
- Crockpot Grape Jelly Meatballs Recipe
- Ingredients
- How to Make Grape Jelly Meatballs
- Recipe Tip
- More Meatball Sauce Flavor Variations
- FAQs
- Recipe Tips
- More Easy Appetizer Recipes
- Crockpot Grape Jelly Meatballs Recipe
Ingredients
- Meatballs. Choose eitherfrozen or homemademeatballs. Ground beef, pork, or turkey work. If you select pre-made cooked meatballs from the grocery store, make sure to get the homestyle kind and not the ones with Italian seasoning.
- Grape jelly. Organic or conventional jelly or jam can be used.(Read below for different ways to combine flavors.)
- Ketchup. Bothregular or no sugaradded will work. I even use barbecue sauce sometimes to make a slightly more sour meatball recipe.
- Worcestershire sauce. This adds a great depth of flavor to help counteract the sweetness of the jelly. You can leave it out if you don’t have any available.
How to Make Grape Jelly Meatballs
Please see the recipe card below for more detailed ingredient amounts.
1. Whisk the Sauce
Combine the ketchup, grape jelly, and Worcestershire sauce with a whisk. Mix the sauce directly in a large pot on the stove, or in the bottom of a 6-quart Crockpot to avoid extra dirty dishes.
For the best results,do this before adding in the meatballs so all of the sauce ingredients are well incorporated.
2. Add Meatballs to Crockpot
Toss in the meatballs until they are completely coated. You want to make sure they are covered in sauce so they do not dry out.
3. Cook in Crockpot
The cooking time will vary based on the method.
To make slow cooker meatballs, set the Crockpot to low for 3-4 hours, or high for 1-2 hours. Warm until heated through.
Avoid burning by stirring the meatballs in the sauce during the last 30 minutes of cooking.
Or Simmer on the Stove
Once everything has been mixed, cover the pot with a lid. Cook the meatballs over medium-low heat for 15-20 minutes, or until completely warm.
Stir occasionally to make sure they do not burn.
Recipe Tip
For both the slow cooker and the stovetop cooking methods you can either add frozen meatballs directly to the pot or thaw before adding them in. Frozen meatballs will take longer to cook all the way through so you’ll need to add an extra hour for the Crockpot and 5-10 minutes on the stovetop.
4. Serving
Garnish the crock pot grape jelly meatballs with a sprinkle of parsley.
Spoon the meatballs and sauce over rice or mashed potatoes as a main course. Or, serve with toothpicks for a party appetizer. For a little kick, try them as a meatball sandwich!
More Meatball Sauce Flavor Variations
What’s so fun about this recipe is that there are so many other ingredient combinations you can try:
- BBQ sauce + apricot preserves
- Ketchup + pineapple preserves
- Heinz chili sauce + orange marmalade
- Ketchup + cranberry sauce
FAQs
What’s a good side dish for meatballs?
This delicious recipe goes great with rice, mashed potatoes, peppers and onions, or rolls.
Is jelly high in carbohydrates?
It depends on the brand, but yes, jelly can contain high amounts of carbs from the fruit and any added sugars.
Do you need to thaw frozen meatballs?
It is not necessary to thaw meatballs before cooking. However, they will take longer to heat all of the way through.
What can I substitute for grape jelly?
You can use any jelly you enjoy the taste of, or even cranberry sauce.
Recipe Tips
- Whisk it good. Make sure the sauce ingredients are thoroughly combined for the right flavor.
- Skip a step. Buy pre-made meatballs instead of making your own to save time.
- Get creative. Try different jelly and sauce combinations to mix it up.
- Add a kick. Mix in some cayenne pepper to make this recipe spicy.
- Keep them hot. If you are serving at a potluck you can set the Crockpot to the “warm” setting once they are heated through.
More Easy Appetizer Recipes
Serve these crockpot meatballs along with these other dishes for a complete party spread:
- Crockpot Buffalo Chicken Dip
- Hot Spinach Artichoke Dip
- Lemon Pepper Chicken Wings
- Slow Cooker Buffalo Chicken Meatballs
- Buffalo Chicken Wings
- Pigs in a Blanket
- Crispy Potato Skins
- Cheesy Sausage Meatballs
- Thai Chicken Meatballs
- Chicken Parmesan Meatballs
Tap stars to rate!
5 from 19 votes
Crockpot Grape Jelly Meatballs Recipe
This Crockpot Grape Jelly Meatballs recipe has been a family favorite of ours for DECADES! It makes the perfect appetizer for game day or holiday parties with only 3 ingredients and 5 minutes of prep time!
Yield 12 servings
Prep 5 minutes mins
Cook 4 hours hrs
Total 4 hours hrs 5 minutes mins
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Ingredients
- 1 ½ cups ketchup or barbecue sauce
- ¾ cup grape jelly or other fruit jam or preserves
- 1 Tbsp. Worcestershire sauce optional
- 36 oz. meatballs cooked
- Parsley for garnish, optional
Instructions
Combine Ingredients: Whisk ketchup, jelly, and Worcestershire in either the bottom of a 6-quart Crockpot or in a large pot on the stovetop until smooth.
1 ½ cups ketchup, ¾ cup grape jelly, 1 Tbsp. Worcestershire sauce
Add Meatballs: Toss meatballs until they are all well coated. For both the slow cooker and the stovetop cooking methods you can either add frozen meatballs directly to the pot or thaw before adding them in. Frozen meatballs will take longer to cook all the way through so you'll need to add an extra hour for the Crockpot and 5-10 minutes on the stovetop.
36 oz. meatballs
Cook Meatballs in Crockpot: Cook on low for 3-4 hours, or on high for 1-2 hours. Stir the meatballs in the sauce during the last 30 minutes of cooking to ensure they do not burn.
-OR- Stovetop Instructions: Cover the pot with a lid and cook over medium-low heat for 15-20 minutes, or until heated through. Give the meatballs a good stir a few times throughout cooking to ensure they do not burn.
Serve meatballs with a sprinkle of finely chopped parsley and enjoy!
Parsley
Last step! If you make this, please leave a review letting us know how it was!
Tap stars to rate!
5 from 19 votes
Video
Notes
Prep-Ahead Instructions:
Mix up the sauce and refrigerate until you are ready to use.
Storage Directions:
Mix up the sauce and refrigerate until you are ready to use. Keep leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. To freeze, seal the meatballs in a freezer-safe container for up to 3 months. Make a big batch to have ready for a holiday party. To reheat, return to a slow cooker, warm in a pot in the stove, or pop them in the microwave.
Recipe Tips
- Whisk it good. Make sure the sauce ingredients are thoroughly combined for the right flavor.
- Skip a step. Buy pre-made meatballs instead of making your own to save time.
- Get creative. Try different jelly and sauce combinations to mix it up.
- Add a kick. Mix in some cayenne pepper to make this recipe spicy.
- Keep them hot. If you are serving at a potluck you can set the Crockpot to the “warm” setting once they are heated through.
Nutrition
Calories: 317kcal, Carbohydrates: 23g, Protein: 15g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 61mg, Sodium: 339mg, Potassium: 365mg, Fiber: 1g, Sugar: 17g, Vitamin A: 161IU, Vitamin C: 4mg, Calcium: 22mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Categorized as:
, Dairy-Free, Finger Foods, Game Day Recipes, Gluten-Free, Main Dishes, New Year's Eve Recipes, Nut-Free, Paleo, , Recipes, Soy-Free
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