Grape Jelly Meatballs sounds weird but it’s amazing. I promise. You need just 3 simple ingredients to make this appetizer that everyone will absolutely love.
How to Make Meatballs with Grape Jelly
This is the easiest homemade appetizer recipe ever, but you’ll get the most compliments for it, because everyone loves these incredibly tasty little morsels! I can’t get enough of them.
If Making Homemade Meatballs:
- Prepare and bake according to the meatball recipe you are using.
- Add all ingredients to the crockpot.
- Cook on per recipe below.
If Using Frozen Meatballs:
Ensure the package of frozen meatballs states that it’s fully cooked.
- Add all ingredients to the crockpot. Meatballs can be added frozen.
- Cook on per recipe below.
If you have a large Crock Pot, this recipe can be doubled (or the sauce can be doubled and you can add in some little smokies too). Leave a box of toothpicks near the crockpot, and they’ll disappear quickly!
About the Sauce (Variations)
We don’t usually have a need to thicken the sauce (and it does thicken some as it cools slightly or if you leave the lid off and keep them warm during a party). If you’d like it thicker, combine equal parts cornstarch and water and stir a little bit in.
You can change this recipe up a bit too, you need something sweet and something zesty.
Replace Grape Jelly With: apricot preserves, orange marmalade, canned cranberry sauce, raspberry preserves, hot pepper jelly
Replace Ketchup With: chili sauce, barbecue sauce
Grape Jelly Meatballs can be an appetizer or served as a complete meal.
- Slider rolls or hoagie rolls.
- Serve over a bed of steaming white rice!
- Add sauteed peppers and onions to make a sweet and sour meatball dish.
Grape Jelly Meatballs are a great make ahead dish! You can cook them the day before, store in the fridge overnight, and then reheat them in in the Crockpot. If you didn’t use lean ground beef, you may want to skim off any fat that may rise to the top. They’ll be even better! Or, freeze them for a rainy day! (Or for next game day!)
- To store: According to the FDA Refrigerator and Freezer Storage Chart, cooked meat dishes will keep in the fridge for 3 to 4 days, and in the freezer for 2 to 3 months. Make sure to use a sealable container, and leave room for the sauce to expand, if freezing.
- To reheat: Defrost overnight and either place them back in the Crockpot and reheat for 2 to 3 hours, or put them in a pot on the stove top, add a little extra ketchup or some chili sauce if desired, and heat until bubbly and hot! They will be just as good as the day you made them, and probably even better!
An easy and delicious recipe like this one is something you’ll always be grateful to have on reserve!
Easy Meatball Appetizers
- Cheeseburger Stuffed Meatballs – classic beefy goodness
- Sweet and Sour Meatballs – amazing cocktail meatballs!
- Porcupine Meatballs – soft, tender & juicy!
- Hoisin Glazed Meatballs – sweet & sticky appetizer
- Mac & Cheese Stuffed Meatballs – 2 favorites in 1!
Grape Jelly Meatballs
- 2 pounds frozen fully cooked meatballs or 48 small homemade meatballs
- 1 ½ cups ketchup
- ¾ cup grape jelly
- Cook meatballs according to recipe directions if using raw meatballs.
- Place meatballs, ketchup and grape jelly in a small slow cooker. Stir to combine.
- Cook on low 3-4 hours or until heated through.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)