Grape Jelly Meatball Recipe

Grape Jelly Meatballs are super easy to make and always a HUGE hit at parties. These three-ingredient meatballs have nearly FOUR THOUSAND 5-star reviews for a reason!

If you’re looking for an easy meatball recipe, try these Grape Jelly Meatballs. They’re a party favorite and super easy to make.

You’ll never believe they’re just THREE INGREDIENTS.

I discovered this recipe YEARS ago at a church potluck and was surprised to learn grape jelly and chili sauce were in them. They’re a staple at our house for parties and holidays.

They’re a little different than traditional meatballs. Both are equally delicious.

The best part? You don’t even have to make meatballs from scratch.

Use fully cooked frozen meatballs to keep things super easy.

What Goes Into This Meatball Recipe and Why It Works

• Meatballs: You can make your own or use fully cooked frozen meatballs (affiliate link). Choose a meatball that doesn’t have tons of seasoning. Homestyle or plain are good options. You do NOT want to choose an Italian-style meatball as they’re heavily seasoned with garlic, fennel, oregano, etc. The strong seasonings won’t mesh well with the balance of flavors in this recipe. There are approximately 40 to 45 meatballs in a regular sized (32 ounce) bag.
• Grape jelly: I’m sure any brand works. I happen to pick up a jar of grape jelly on sale at Aldi and was happy to have it on hand for this recipe.
• Chili sauce = Heinz Chili Sauce. NOT sriracha, Asian chili garlic sauce, or ketchup!

Grape jelly sounds weird, doesn’t it? I promise there’s nothing grapey about these meatballs at all.

The jelly melts right into the sauce and adds sweetness, thickness, stickiness and shine. Trust me on this one.

You won’t be disappointed.

P.S. Frozen meatballs don’t need to be thawed first.

They’ll be perfectly cooked after 4 hours on LOW.

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Can you use a different kind of jam?

Yes, but why?! Grape jelly meatballs are the original for a reason.

Grape jam + chili sauce is an unbeatable combo.

Can you use ketchup?

Sure, in a pinch. Add a tablespoon of apple cider vinegar and a teaspoon of worcestershire sauce to help balance out the ketchup’s sweetness.

But you’ll still be missing something. Chili sauce, not to be confused with Asian chili sauce, sriracha, etc., is thicker and more savory, and it also has a kick.

Trust me – go get yourself a bottle of chili sauce before attempting this recipe. It’s worth it.

How to Make Grape Jelly Meatballs in the Slow Cooker

This is such an easy recipe. There is no meat prep (thank goodness) and no browning required.

Just open some packages, dump, stir, cook, enjoy.

Add grape jelly and Heinz* chili sauce to your slow cooker. It will look awful at first, but trust me – it’s going to be sooo worth it.

Stir in meatballs, preferably frozen, and stir well to coat with sauce.

Cover and cook 4 hrs on low or 2 hours on high. Stir meatballs every hour while they cook, being sure to scrape around edges so we don’t caramelize that sugary sauce.

Turn slow cooker to warm and enjoy meatballs as-is with toothpicks or ladled over buttered egg noodles.

• I prefer the tangy flavor of Heinz.

Getting the Sauce Thickness Right

The finished sauce should be thick and glossy. It should coat your meatballs nicely.

Not pasty, just shiny and delicious. If your sauce is runny, continue cooking on HIGH, not low, until thickened.

If your meatballs are pasty and thickened too much, stir in some water and continue cooking on HIGH until loosened.

If the sauce seems thin when they’re done, try leaving the lid ajar for the last 30-45 minutes so some of the liquid cooks off. If it’s still too thin after that, mix together 1 tsp cornstarch with 1 tbsp cold water and stir into the slow cooker; it’ll thicken pretty much immediately.

Four Sauce Swaps That Actually Work

After years of making this recipe, I’ve tried swapping out the sweet-tart punch of grape jelly and chili sauce many times with varying levels of success. Here are four of my favorite combos:

• BBQ sauce instead of chili sauce: Equal parts Hickory-smoked or Honey BBQ sauce and grape jelly makes a smokier version that my kids prefer.
• Add sriracha for a sweet-heat version: Add about 2-3 Tbsp sriracha to the chili sauce for an extra-hot sauce that’s perfect for parties. The heat complements the sweet-tart sauce really well and adds another level of flavor.
• Cranberry sauce instead of grape jelly: This makes a nice seasonal variation. Try it with both whole berry and smooth cranberry sauce and add a Tbsp Dijon mustard for another level of flavor.
• Same sauce, little smokies instead of meatballs: Cocktail-sized smokies make an easy switch into a different party favorite. Use the same sauce as the original recipe.

How long to cook meatballs in a slow cooker?

Every slow cooker’s temperature is a bit different; some run hotter than others. If yours tends to run hotter than others, check them at the 3 hr mark when cooking on Low, and if yours tends to run cooler than others, they may be closer to 4.5 hrs.

If you’re using Smokies instead of meatballs, cook for 3-4 hrs on Low, or 1-2 hrs on High.

Making These Ahead and Keeping Them Warm

These are a party favorite because they’re easy to nibble on. Make them up to 2 days in advance and keep them refrigerated until needed.

The meatballs actually taste even better after they’ve been made ahead of time and had more time to absorb the sauce.

To warm up, place meatballs back into slow cooker, stirring occasionally. Leave on Low until you’re ready to serve.

Reheat grape jelly meatballs in a slow cooker on low for two hours, stirring once or twice. Then, set the cooker on warm and serve throughout the party.

What to Do With Leftover Grape Jelly Meatballs

• Store leftovers in a sealed storage container in the refrigerator, making sure to leave some of the sauce in the container. They’ll be good for 4 days. The sauce acts as a condiment/gravy, so there’s no need to toss it out.
• Store in an airtight, zipped freezer-safe storage bag in the freezer for 3 months. To reheat frozen grape jelly meatballs, transfer to the refrigerator to thaw overnight, then reheat in a slow cooker.
• Serve them in a sub roll for an easy meatball sandwich. The reheated sauce acts as a condiment.
• Slice and serve on top of rice.
• Use in a quick and easy shepherd’s pie.

Grape Jelly Meatball FAQ

Can I make these for a large crowd?

Yes! For crowds of 30 or more, double the recipe and make them in a large oval slow cooker or in 2 slow cooker inserts.

Tripling the recipe works okay, but the meatballs will be more crowded in a slow cooker insert which means they won’t heat as evenly.

Can I use homemade meatballs?

You can, but cook them first. I find that uncooked meatballs fall apart in slow-cooker sauce.

It’s best to bake or pan-fry meatballs first, then finish cooking in the grape jelly sauce in a slow cooker.

Can I make these on the stovetop?

Yes. Combine grape jelly meatball sauce in a large saucepan or dutch oven along with the meatballs.

Stir frequently as you cook the meatballs on medium-low for 20 to 30 minutes, or until meatballs are cooked through. Try not to get the pan too hot since sugars in the sauce can burn.

I prefer the hands-off approach of cooking in a slow cooker unless I’m in a rush.

Other Party Appetizers We Keep Coming Back To

We love slow-cooker party appetizers because they’re easy to make ahead of time, then leave to cook without supervision while we prepare the rest of the party. These are our other faves:

• Buffalo Chicken Dip, a party crowd pleaser made with shredded chicken, cream cheese, hot sauce and ranch dressing.