Grape Jelly Meatballs
Juicy, tender meatballs coated in a glossy, sweet and tangy sauce made from just grape jelly and chili sauce. This classic American party appetizer comes together with minimal effort in a slow cooker, filling the kitchen with an irresistible aroma. Perfect for game day, potlucks, or any gathering where you need a crowd-pleasing dish that tastes like you spent hours in the kitchen.
For 8 servings
- prep
Preheat the oven and prep the baking sheet.
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- mix · ~10 min
Mix and form the meatballs.
1.In a large mixing bowl, combine ground beef, breadcrumbs, beaten eggs, minced onion, minced garlic, salt, and black pepper.2.Mix gently with your hands until just combined — don't overwork the meat or the meatballs will be tough.3.Roll into 1.5-inch meatballs, about 30-32 total, and place them on the prepared baking sheet.TIPWet your hands lightly with cold water to prevent the meat mixture from sticking while rolling. - bake · ~17 min
Bake the meatballs.
Bake the meatballs in the preheated oven for 15-18 minutes, until browned on the outside and cooked through. The internal temperature should reach 160°F. They will finish cooking in the sauce.
- mix · ~2 min
Make the grape jelly sauce.
While the meatballs bake, whisk together the grape jelly and chili sauce in the slow cooker until smooth. If the jelly is very thick, add up to 2 tablespoons of water to help it blend into a smooth sauce.
- simmer · ~180 min
Transfer meatballs to the slow cooker and cook low and slow.
Carefully transfer the baked meatballs into the slow cooker with the sauce. Stir gently to coat every meatball. Cover and cook on LOW for 3-4 hours, stirring once halfway through, until the sauce is thick and glossy and the meatballs are very tender.
TIPNo slow cooker? Simmer the meatballs and sauce in a covered pot on the stovetop over low heat for 30-40 minutes, stirring occasionally. - garnish
Garnish with fresh parsley and serve hot.
Give the meatballs a final gentle stir, sprinkle with fresh chopped parsley, and serve directly from the slow cooker on the WARM setting with toothpicks on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wet your hands with cold water when rolling meatballs to prevent sticking and ensure a smooth surface.
- 2For juicier meatballs, use 80/20 ground beef; the fat renders during baking and keeps the meatballs moist.
- 3Do not overmix the meat mixture — combine just until the ingredients come together to avoid dense, tough meatballs.
- 4Bake the meatballs on a parchment-lined sheet for easy cleanup and even browning without flipping.
- 5Stir the meatballs gently halfway through slow cooking to redistribute the sauce without breaking them apart.
- 6Make ahead: Bake the meatballs and refrigerate up to 2 days, then reheat in the sauce in the slow cooker before serving.
Adapt it for your goals.
Spicy kick
Add 1–2 teaspoons of sriracha or crushed red pepper flakes to the sauce for extra heat. This appeals to those who like a bolder, spicier appetizer.
turkey or chickenTurkey or chicken
Substitute ground turkey or chicken for a leaner option. Use 93/7 ground turkey and add 1 tablespoon of olive oil to the mix to keep the meatballs moist.
gluten freeGluten-free
Replace breadcrumbs with gluten-free panko or crushed rice crackers. Confirm the chili sauce is gluten-free to make the entire dish suitable for gluten-sensitive guests.
savory herb twistSavory herb twist
Mix 1 teaspoon of dried thyme or rosemary into the meatball mixture for an herbaceous note that complements the sweet sauce and adds depth.
Why this is on our healthy list.
Rich in Protein
Each meatball provides a good source of high-quality protein from the ground beef, supporting muscle maintenance and satiety.
Contains Iron
Beef is a natural source of heme iron, which is easily absorbed and helps support healthy blood oxygen transport.
Adds Garlic and Onion
Both garlic and onion provide allium compounds that may support immune function and contribute antioxidants to the dish.
Frequently asked questions
Yes, use 900g of frozen fully-cooked meatballs. Bake them at 400°F for 10 minutes to thaw and brown, then proceed with the sauce and slow cooker steps.
