Slow Cooker Grape Jelly Meatballs
Slow Cooker Grape Jelly Meatballs are a beloved tradition for parties and potlucks! Serve them as an appetizer or over rice for a meal.
Servings 16
Calories 460kcal
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.
Video
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.
Nutrition
Serving: 6meatballs | Calories: 460kcal | Carbohydrates: 57g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 693mg | Potassium: 443mg | Fiber: 1g | Sugar: 41g | Vitamin A: 223IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 1mg
