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meatballs with grape jelly and chili sauce

3-Ingredient Dump-and-Go Grape Jelly Meatballs (All-Beef)

These sweet and tangy meatballs with grape jelly and chili sauce are the ultimate dump-and-go appetizer! Just 3 simple ingredients and your slow cooker create a glossy, addictive glaze that coats perfectly tender all-beef meatballs. Perfect for parties, game day, or easy weeknight dinners.
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • pounds frozen all-beef meatballs pre-cooked, about 40-50 meatballs
  • 1 cup grape jelly standard Welch's or similar brand
  • 1 cup chili sauce Heinz chili sauce recommended, not hot sauce
  • Optional garnish:
  • Fresh parsley chopped
  • Sesame seeds

Method
 

Slow Cooker Method (Recommended):
  1. Add the meatballs: Place frozen meatballs directly into your slow cooker. No need to thaw them first.
  2. Mix the sauce: In a medium bowl, whisk together the grape jelly and chili sauce until mostly combined. Don't worry if it looks a little separated—it will blend beautifully as it heats.
  3. Combine everything: Pour the sauce mixture over the meatballs in the slow cooker. Gently stir to coat the meatballs evenly.
  4. Cook low and slow: Cover and cook on LOW for 4 hours or HIGH for 2 hours. The sauce will thicken and become glossy as it cooks.
  5. Stir halfway through: About halfway through cooking time, give the meatballs a gentle stir to ensure they're all coated in the delicious glaze.
  6. Serve warm: Once done, switch to the WARM setting for serving. The meatballs can stay warm in the slow cooker for up to 2-3 hours, making them perfect for parties.
Stovetop Method (Quick Version):
  1. Heat the meatballs: Place frozen meatballs in a large skillet over medium heat. Cook for 8-10 minutes, stirring occasionally, until thawed and heated through.
  2. Add the sauce: While meatballs heat, whisk together grape jelly and chili sauce in a bowl. Pour over the heated meatballs.
  3. Simmer and glaze: Reduce heat to medium-low and simmer for 15-20 minutes, stirring every 3-4 minutes. The sauce will reduce and thicken into a gorgeous glaze.
  4. Finish and serve: Once the sauce is thick and glossy and coats the meatballs completely, transfer to a serving dish with toothpicks.

Notes

Meatball Selection: Use all-beef meatballs for the best flavor and texture. Turkey or chicken meatballs can become mushy and don't have the same rich taste. Look for pre-cooked frozen meatballs—Costco's Kirkland brand is my favorite.
Sauce Ratio Adjustments: For a tangier sauce, use 1.25 cups chili sauce and 0.75 cups grape jelly. For sweeter meatballs, reverse the ratio. Start with the standard 1:1 ratio and adjust next time based on your preference.
Don't Skip the Resting Time: If possible, let the meatballs sit in the sauce for an extra 15-30 minutes after cooking. They'll absorb more flavor and the sauce will continue to thicken.
Chili Sauce vs. Hot Sauce: This recipe uses CHILI SAUCE (like Heinz), not hot sauce or sriracha. Chili sauce is a sweet, tomato-based condiment similar to cocktail sauce but smoother. Find it near the ketchup in most grocery stores.
Make-Ahead Option: You can prep this the night before by mixing the sauce and storing it with the frozen meatballs in a container in the fridge. In the morning, just dump everything into the slow cooker and turn it on.
Freezing Instructions: These meatballs freeze beautifully! Let them cool completely, then store in freezer-safe containers with the sauce for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the slow cooker.

Serving Suggestions:

As an Appetizer:
  • Serve directly from the slow cooker with toothpicks and small plates
  • Set out alongside other finger foods like spicy deviled eggs or buffalo chicken dip
  • Provide napkins—the sauce is gloriously sticky!
As a Main Course:
  • Serve over white rice or cauliflower rice with steamed broccoli
  • Tuck into slider buns for sweet and tangy meatball sandwiches
  • Pair with parmesan smashed potatoes and a green salad
  • Serve over egg noodles for a comfort food dinner

Storage Instructions:

Refrigerator: Store leftover meatballs and sauce in an airtight container for 3-4 days. The sauce may thicken considerably when cold—this is normal.
Reheating: Reheat gently on the stovetop over low heat, adding 2-3 tablespoons of water to thin the sauce if needed. You can also microwave in 30-second intervals, stirring between each interval. The slow cooker on low is perfect for reheating if serving for another gathering.
Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture and flavor hold up beautifully!

Recipe Variations:

Spicy Kick: Add 1-2 teaspoons of red pepper flakes or a few dashes of hot sauce to the glaze for heat.
BBQ Twist: Substitute BBQ sauce for the chili sauce for a smoky-sweet variation.
Cranberry Version: Use cranberry sauce instead of grape jelly for a holiday-appropriate version (amazing for Thanksgiving or Christmas parties!).
Apricot Meatballs: Swap apricot preserves for grape jelly for a more sophisticated flavor profile.
Asian-Inspired: Use sweet chili sauce instead of regular chili sauce and add a teaspoon of rice vinegar for a tangy Asian twist.
Cocktail Weenies: This same sauce works perfectly with mini cocktail sausages instead of meatballs—a retro classic!

Expert Tips:

✨ Use a slow cooker liner: Makes cleanup ridiculously easy—that sticky sauce can be a pain to scrub!
✨ Don't open the lid too often: Every time you peek, you add 15-20 minutes to cooking time. Trust the process!
✨ Size matters: Use regular-sized meatballs (about 1-inch diameter). Mini meatballs will cook too quickly and can get mushy; larger ones may need extra time.
✨ Double the batch: This recipe doubles perfectly. Use a 6-quart slow cooker and double all ingredients for big parties.
✨ Serve temperature: These taste best when served warm, not piping hot. Let them cool slightly after cooking for the best flavor and texture.