Easy Grape Jelly Meatballs Recipe

I’m sharing my Grape Jelly Meatballs made from tender meatballs drenched in a simple three-ingredient sweet and spicy sauce that vanishes at every gathering.

I never thought something as simple as grape jelly and a bottle of chili sauce could turn frozen cocktail meatballs into party royalty. The first time I made this Grape Jelly Meatballs Recipe everyone kept asking whats in them, like they were surprised something so easy tasted so good.

They’re sticky and sweet with a little kick if you want, and perfect for last minute parties. I set them on the table and they disappear fast, I blink and half the tray is gone.

Everyone thinks theres some secret sauce but its just pure deliciousness, and I cant stop smiling when people go back for more.

Ingredients

• Sweet grape jelly adds sticky sweetness and carbs, it’s mostly sugar, little protein.
• Tomato based chili sauce brings tangy, savory depth and a hit of vitamin C.
• Frozen cocktail meatballs supply protein and iron, but can be higher in sodium.
• Sriracha or red pepper flakes add spicy kick, capsaicin gives warmth and flavor.
• Brown sugar boosts caramelized sweetness, mainly simple carbs so use sparingly if dieting.
• Green onions garnish with fresh bite, a little vitamin K and mild onion flavor.
• Toasted sesame seeds add crunch, tiny protein amount and healthy fats, nutty finish.

Ingredient Quantities

• about 2 pounds frozen cocktail meatballs (thawed or straight from the freezer, either works)
• 1 (12-ounce) jar grape jelly (about 1 1/2 cups)
• 1 (12-ounce) bottle chili sauce (like Heinz chili sauce)
• 1 tablespoon sriracha or 1/4 teaspoon red pepper flakes, optional for heat
• 2 tablespoons brown sugar, optional if you want it extra sweet
• chopped green onions for garnish, optional
• toasted sesame seeds for garnish, optional

How to Make this

1. In a medium bowl whisk together 1 (12-oz) jar grape jelly (about 1 1/2 cups) and 1 (12-oz) bottle chili sauce until smooth; microwave the jelly 20-30 seconds first if it’s stiff, it makes mixing way easier.

2. Stir in 1 tablespoon sriracha or 1/4 teaspoon red pepper flakes for heat if you want it spicy, and 2 tablespoons brown sugar if you want it extra sweet. Taste the sauce now, you can tweak heat or sweetness at this point.

3. Put about 2 pounds of cocktail meatballs into a slow cooker — thawed or straight from the freezer both work.

4. Pour the sauce evenly over the meatballs and give everything a gentle stir so all the meatballs are coated.

5. Cook on Low for 3 to 4 hours (thawed) or 4 to 5 hours (frozen). Or cook on High for
1.5 to 2 hours (thawed) or
2.5 to 3 hours (frozen).

6. Halfway through give them a quick stir, taste the sauce and add a bit more sriracha or brown sugar if it needs it, you’ll want a nice balance of sweet and tangy.

7. If the sauce is too thin uncover and cook on High 20 to 40 minutes to reduce, or for a quicker thickening mix 1 teaspoon cornstarch with 1 teaspoon cold water and stir it into the sauce, then cook 5 to 10 more minutes until thickened.

8. Transfer to a serving bowl or keep warm in the slow cooker, garnish with chopped green onions and toasted sesame seeds if using, serve with toothpicks and watch them disappear.

Equipment Needed

1. Medium mixing bowl (for the sauce)
2. Whisk or fork (to blend jelly and chili sauce)
3. Microwave or small saucepan to warm the jelly, makes mixing way easier
4. Measuring spoons and a tablespoon for sriracha and brown sugar
5. 3 to 4 quart slow cooker
6. Wooden spoon or silicone spatula to stir gently
7. Slotted spoon or tongs for serving the meatballs
8. Small bowl and teaspoon for mixing cornstarch slurry
9. Serving bowl or platter, toothpicks and a small knife for chopping green onions

FAQ

Easy Grape Jelly Meatballs Recipe Substitutions and Variations

• Meatballs: use about 2 pounds of cooked homemade beef or turkey meatballs, or a bag of frozen Italian-style meatballs, or plant-based/veggie meatballs — same weight, same cook time.
• Grape jelly: swap 1 to 1 with apricot jam, peach preserves, orange marmalade, or even canned cranberry sauce for a tangier finish.
• Chili sauce: sub equal parts ketchup mixed with 1 to 2 tablespoons hot sauce, or try hoisin for a deeper Asian sweet-salty note, or sweet chili sauce for milder heat.
• Brown sugar: replace with honey or maple syrup (start with 1 tablespoon, taste and add more), or use coconut sugar 1 to 1 if you want a drier swap.

Pro Tips

1. Taste as you go and balance the sugar. If it gets too candy sweet add a splash of soy sauce, apple cider vinegar or a little mustard, taste again and tweak, dont dump a bunch at once.

2. For better texture give the meatballs some browning before saucing or quick broil after they’re sauced to get sticky caramel spots, it makes them way more interesting than limp balls straight from the pot.

3. Want the sauce thicker fast use a cornstarch slurry (mix equal parts cornstarch and cold water) and add a little at a time until it’s glossy, or pull some sauce into a skillet and reduce it down, either way go slow so it doesnt get gluey.

4. Make ahead and cleanup hacks: they reheat and freeze great so double the batch, line the slow cooker with a liner or spray it well for easier cleanup, and sprinkle chopped green onions and sesame seeds right before serving so the garnish stays bright.