Easy Grape Jelly Meatballs
These sweet and tangy meatballs are perfect for gatherings or a quick weeknight dinner.
Ingredients
For the Meatballs
- 32 ounces frozen meatballs, fully cooked Feel free to substitute with homemade meatballs.
For the Sauce
- 28 ounces grape jelly You can use different fruit jams for variation.
- 12 ounces Heinz chili sauce or your favorite BBQ sauce Substituting with different sauces can provide unique flavors.
- 1 Tablespoon cornstarch Use in combination with water to thicken the sauce.
- 3 teaspoons water Use to make the cornstarch slurry.
- to taste hot sauce Optional for added spice.
Instructions
Preparation
- Spray the inside bowl of a slow cooker with non-stick cooking spray.
- Place the frozen meatballs in the slow cooker.
- Pour the grape jelly and chili sauce over the meatballs and stir to coat.
Cooking
- Cook on high for 2 hours, or low for 4 hours.
- Once done, add the cornstarch slurry and stir. Continue cooking until the sauce thickens, about 3 minutes.
Serving
- Change the slow cooker setting to the warm setting until ready to serve.
- Serve as an appetizer with toothpicks or as a meal over rice.
Notes
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat by placing in a pot over low heat or by using a microwave.