Crockpot Grape Jelly Meatballs
I started with homemade fully cooked, basic beef and pork meatballs for this recipe. Then I sauced them up with some grape jelly and chili sauce. It’s nice to have an appetizer you can have in the slow cooker, ready to be served when guests arrive. Plus, with the optional warm setting on a slow cooker, the meatballs can be ready to eat for quite a few hours with no fuss!
You can absolutely buy premade meatballs to use in this recipe to make it 1000% times easier.
Crockpot Grape Jelly Meatballs Recipe
This recipe is for fully cooked homemade meatballs. If you are using pre-cooked, frozen meatballs, you can put them right in the crockpot to cook. You can also let them thaw in the refrigerator overnight.
Ingredients (full recipe in the recipe card below)
- Ground beef
- Ground pork
- Parmesan cheese
- Black pepper
- Grape jelly
- Chili sauce
How to Make Meatballs
It’s easy to make these meatballs. In fact, you will probably choose to make your own meatballs from now on and skip the frozen ones. First, combine the ground beef, ground pork, egg, cheese, parsley, and salt in a large bowl. Then, in a separate bowl, combine the milk, breadcrumbs, garlic, and onion. Add the milk mixture to the ground beef mixture. Don’t overmix all the ingredients. If you overmix the ingredients, it will make the meatballs tough.
I would suggest that you grease your hands before you start forming the meatballs. Finally, place each ball on a parchment-lined baking sheet to be baked. I was able to make 24 meatballs out of this batch, but it does depend on how big you want to make them. Just double-check that each meatball reaches an internal temperature of 165°F. Depending on the size of each meatball will determine the baking time.
You can choose to freeze the cooked meatballs until you are ready to make the crockpot grape jelly meatballs. Or, you can add them to the slow cooker after cooking them. To freeze the cooked meatballs, let them cool down completely. Put them into freezer bags and freeze them for up to 3 months. Remember to date the bags so you know how long they have been in the freezer!
Friendly reminder, you can use store-bought meatballs if you don’t want to make them from scratch.
How to Make Crockpot Grape Jelly Meatballs
Whether you are using homemade or storebought frozen meatballs, make sure they are fully cooked before putting them in the slow cooker. Do not put raw meatballs in the crockpot; they will not cook fast enough and spend too much time in the food ‘danger zone’, which allows bacteria to multiply.
After you have the meatballs cooked, it’s easy to get them in the crockpot with the delicious grape jelly and chili sauces. Place the meatballs into the slow cooker. Add the grape jelly and chili sauce. Cook on low for 3 hours; they can stay in the crockpot for up to six hours.
Looking for More Appetizers?
Crockpot Grape Jelly Meatballs
Crockpot Grape Jelly Meatballs are homemade beef and pork meatballs smothered in grape jelly and chili sauce.
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1/2 cup grated parmesan cheese
- 2 tablespoon flat-leaf parsley, chopped
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup milk
- 1/2 cup fine dry breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 1 1/4 cups (12 ounces) grape jelly
- 1 1/4 cups (12 ounces) chili sauce
Pre-heat oven to 350°F.
In a large bowl, combine ground beef, ground pork, beaten egg, cheese, parsley, salt, and pepper. Mix together until just combined.
In a medium bowl, combine the milk, breadcrumbs, garlic, and onion.
Add milk mixture to the meat mixture being careful not to overwork ingredients.
Form into desired size meatballs, greasing hands before starting to keep the meat from sticking, and place on a parchment-lined baking sheet.
Place in preheated oven and roast until the outsides are browned and they read 165°F on a meat thermometer (about 25 minutes).
Place the cooked meatballs, grape jelly, and chili sauce in a slow cooker. Cook on low for 3 hours. Serve warm.