Slow Cooker Grape Jelly Meatballs are a beloved tradition for parties and potlucks! Serve them as an appetizer or over rice for a meal.
Make this sweet, savory Grape Jelly Meatballs recipe in a crockpot to share with your family and friends. They’re super easy to prepare, and they will disappear in a flash.
Tonia’s Notes
Slow cooker grape jelly meatballs are always part of family celebrations on my husband’s side of the family.
We add barbecue sauce to the traditional mixture of grape jelly and chili sauce. It has a deeper flavor and adds a bit of smokiness. Plus, the meatballs now double as a dinner recipe, and we can serve them over rice.
How To Make Slow Cooker Grape Jelly Meatballs
Sauce Ingredients
Put the barbecue sauce, chili sauce, and cornstarch in a bowl and whisk until smooth. The cornstarch helps thicken the sauce.
Grape Jelly
Next, add the grape jelly, hot sauce, and garlic powder. Stir until the sauce is combined.
Meatballs
Put the frozen, fully cooked Italian meatballs in a slow cooker, add the sauce, and stir until the meatballs are coated. Then, cover and cook on low for 3-4 hours or until the meatballs are heated through.
Recipe Tips
- Make Ahead: You can prepare the sauce the night before you plan to make the slow cooker grape jelly meatballs. Cover and refrigerate it overnight. Then, all you need to do is put the meatballs and the prepared sauce in the slow cooker, stir, and cook.
- Storage: Store leftover grape jelly meatballs in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.
- Reheat: Thaw frozen meatballs in the fridge overnight. Then, reheat them in the microwave or on the stovetop.
- Dinner: Serve the meatballs over rice with oven-roasted veggies and cream cheese wontons on the side.
More Appetizer Recipes
Slow Cooker Grape Jelly Meatballs
Video
Equipment
Ingredients
- 12 ounces chili sauce
- 18 ounces barbecue sauce
- 2 tablespoons cornstarch
- 32 oz grape jelly
- 2-3 teaspoons hot sauce optional
- 1 teaspoon garlic powder optional
- 48 ounces frozen, fully-cooked Italian meatballs about 96 meatballs
Instructions
- Put the chili sauce and barbecue sauce in a bowl. Whisk in the cornstarch until smooth. Stir in the grape jelly, hot sauce, and garlic powder.
- Put the meatballs into a greased or lined slow cooker. Pour the sauce over the top and stir until the meatballs are coated.
- Cover and cook on low for 3-4 hours or until the meatballs are heated through.
