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Meatballs In A Grape Jelly Sauce Recipe
Ben Carraoli

Meatballs In A Grape Jelly Sauce Recipe

I first made this crazy but so good Crockpot Meatballs in Grape Jelly Sauce at a weekend party, and honestly, I couldn’t believe how fast it disappeared. I had eyed this odd combo online, figured why not, and gave it a shot. As soon as that sweet, tangy aroma filled my kitchen, I knew I was onto something special
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Total Time 3 hours 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1 32-ounce bag frozen fully-cooked meatballs – Using frozen meatballs is a huge time-saver, but you can also make your own if you prefer a fresher taste.
  • 12 ounces chili sauce – This mild sauce brings just the right tang without overwhelming spice and it’s the base of the sweet sauce.
  • 10 ounces grape jelly – Smooth grape jelly melts down into a silky sauce that gives sweetness and body to every bite.

Method
 

  1. Start by placing your frozen meatballs straight into the slow cooker — no thawing needed. This shortcut keeps things simple and works wonderfully because the sauce heats through evenly as they cook.
  2. Next, pour in the chili sauce and grape jelly on top of the meatballs. Give it a gentle stir so everything gets coated. The jelly melts down and combines with the chili sauce to make a glossy, sweet-tangy coating.
  3. Set your crockpot to either Low (4–6 hours) or High (2–3 hours) and let the magic happen. The sauce will get warm and slightly thick, and the meatballs will absorb all those sweet and savory flavors.

Notes

  • I always stir the sauce gently halfway through cooking — it makes sure every meatball gets evenly coated.
  • If you want a thicker sauce, I’ll lift out a bit and reduce it on the stove for a few minutes before returning it to the crockpot.
  • When making homemade meatballs, I brown them first for extra flavor before adding to the slow cooker.
  • I like adding a pinch of black pepper or a dash of hot sauce to cut through the sweetness a little.
  • Letting the meatballs rest in the sauce off heat for about 10 minutes improves the texture and flavor.