Crockpot Grape Jelly Meatballs are homemade beef and pork meatballs smothered in grape jelly and chili sauce. Just 3 ingredients if you buy store-bought meatballs! Try my Honey BBQ Meatballs for another flavorful bite-sized appetizer.
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! I also have a Slow Cooker Bourbon Glazed Kielbasa you may want to add to your list of easy appetizers.
You can absolutely buy premade meatballs to use in this recipe to make it 1000% times easier.
Ingredients & Substitutions
Meatballs: 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 before adding them to your slow cooker.
Sauce: The sauce is simple, but so flavorful, made with grape jelly and chili sauce.
Can I Make the Meatballs Ahead of Time?
Yes! 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 Store Grape Jelly Meatballs
Leftovers? No problem! These grape jelly meatballs can be stored in an airtight container in the refrigerator. They will last 3-4 days.
More Meatball Recipes
Crockpot Grape Jelly Meatballs
Ingredients
MEATBALLS***
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- ½ cup (100 g) grated parmesan cheese
- 2 tablespoon flat-leaf parsley, chopped
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ cup (122.5 g) milk
- ½ cup (54 g) fine dry breadcrumbs
- 2 cloves garlic, minced
- 1 small yellow onion, finely chopped (about ½ cup)
SAUCE
- 1 ¼ cups (12 ounces) grape jelly
- 1 ¼ cups (12 ounces) chili sauce
Instructions
MEATBALLS
- 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).
SAUCE
- Place the cooked meatballs, grape jelly, and chili sauce in a slow cooker. Cook on low for 3 hours. Serve warm.
Video
Notes
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Thank you so much. I’ve used more of your recipes than anyone on the internet. I’m so taken back by humans who question everything and read nothing. Please ignore those or better yet, Block them! You are a blessing!
Thank you so much, Pam!! 🙏🏼💛