Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs up to 2 days ahead and store them in the refrigerator before combining with the sauce. You can even freeze the baked meatballs for up to 3 months, then thaw and proceed with the recipe. This makes party prep so much easier.

What exactly is chili sauce? Is it spicy?

Chili sauce isn't particularly spicy - it's a condiment similar to ketchup but with a more complex, slightly tangy flavor. Look for it near the ketchup in your grocery store. Brands like Heinz make a common version. If you can't find it, you can substitute ketchup mixed with a little vinegar and a dash of hot sauce.

Can I double this recipe for a larger crowd?

Yes! This recipe doubles beautifully. Just make sure your slow cooker is large enough (an 8-quart slow cooker works best for a double batch). The cooking time remains the same, but you may need to stir a bit more frequently to ensure even cooking.

Why grape jelly? Doesn't that sound strange?

I know it sounds unusual if you've never tried it, but grape jelly creates an amazing sweet-tangy base for the sauce that pairs perfectly with the savory meatballs. The jelly melts down completely, so you won't taste "grape" specifically - just a wonderful, complex sauce that caramelizes beautifully. It's one of those surprising combinations that just works!

Homemade Slow Cooker Grape Jelly Meatballs Recipe

Description

These homemade slow cooker grape jelly meatballs are a perfect blend of savory and sweet flavors, with tender, juicy meatballs smothered in a tangy grape jelly and chili sauce glaze. Ideal for parties, gatherings, or as an easy appetizer, this recipe is simple to make and sure to please a crowd. The slow cooker ensures the sauce is rich and the meatballs are flavorful with minimal effort.

Ingredients

Units Scale

For the Meatballs:

2 large eggs
1/2 cup panko breadcrumbs
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 pound lean ground beef
1 pound ground pork

For the Sauce:

20 ounces grape jelly
12 ounces chili sauce
chopped parsley, for garnish (optional)

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Instructions

Prepare the Baking Sheet:
Preheat the oven to 425°F. Line a large sheet tray with foil and set aside for easy clean-up and even baking.
Mix the Meatball Base:
In a large bowl, beat the eggs. Stir in the panko breadcrumbs, garlic powder, onion powder, kosher salt, and black pepper until well combined. Ensure the seasonings are evenly distributed.
Combine the Meat:
Add the ground beef and ground pork to the bowl with the seasoned breadcrumb mixture. Mix everything together until just combined. It’s best to use your hands to avoid overmixing, which can make the meatballs tough.
Shape the Meatballs:
Take approximately 1 ½ tablespoons of the meat mixture and roll it into a ball (using a 1.5-tablespoon cookie scoop makes this process easier). Place the shaped meatballs on the prepared sheet tray, ensuring they don’t touch.
Bake the Meatballs:
Bake the meatballs in the preheated oven for 12-15 minutes or until they are golden brown. Once cooked, remove from the oven and drain any excess fat.
Prepare the Slow Cooker:
Add the baked meatballs to the slow cooker. Pour the grape jelly and chili sauce over the meatballs. Stir until the meatballs are coated. Note: If the grape jelly doesn’t completely mix in, it will melt and blend during cooking.
Cook the Meatballs:
Cover the slow cooker with a lid and cook on high for 2-3 hours or on low for 4-5 hours. Stir every 30 minutes to ensure even cooking and to prevent the sauce from sticking or burning.
Serve and Garnish:
Once the sauce has thickened and the meatballs are coated, switch the slow cooker to the “warm” setting if not serving immediately. Garnish with chopped parsley before serving, if desired.

Notes

You can use frozen, store-bought meatballs instead of homemade ones for convenience. Opt for homestyle meatballs for the best flavor.
Ketchup or BBQ sauce can replace chili sauce in this recipe.
These meatballs are freezer-friendly; let them cool completely before freezing. Reheat in the slow cooker or microwave.
You can use just one type of meat (all beef or all pork) if preferred.
For meatballs with less grease, use lean ground beef, such as 85/15.
Doubling the recipe is easy, but ensure you use an 8-quart slow cooker to accommodate the larger quantity.

Nutrition

Serving Size: 2 meatballs
Calories: 120
Sugar: 8g
Sodium: 260mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 8g
Cholesterol: 35mg