Yum, yum, yum! These grape jelly meatballs are loved by everyone, and they are about as easy as party food gets. The version we feature, from Natasha’s Kitchen, starts with frozen, fully cooked meatballs, so there is no mixing or shaping at all. The slow cooker does the work while a sweet, tangy, glossy sauce forms around them. The result is saucy, flavorful and sure to please a crowd. So next time you need an appetizer that looks after itself, give these grape jelly meatballs a shot!
Featured photo: Grape Jelly Meatballs by Natasha’s Kitchen.
Meatball Recipe With Grape Jelly
At a glance
- Serves: about 12 as an appetizer
- Time: about 3 hours, almost all of it hands-off in the slow cooker
- You’ll need: barbecue sauce, chili garlic sauce, frozen fully cooked meatballs, grape jelly
Why is grape jelly used in meatballs?
Grape jelly is not there to make the meatballs taste of grapes. It melts into the barbecue sauce and gives it sweetness and a thick, sticky shine that clings to every meatball. That sweetness balances the smoky tang of the barbecue sauce, and a spoonful of chili garlic sauce adds a little warmth so the whole thing does not taste like candy. It is an old American party trick for exactly that reason: three jars and a bag of meatballs, and it tastes like you tried much harder.
Why this version stands out
- Four ingredients, no stove. Everything goes into the slow cooker, so the oven and the hob stay free for the rest of the party food.
- It holds well. Once the sauce is glossy, the slow cooker’s warm setting keeps the meatballs ready to serve for the whole party.
- Easy to scale. It is the same idea whether you feed six people or twenty; you just need a big enough slow cooker.
Good to know
- Homemade meatballs work too. If you would rather make your own, our homemade meatballs are a good base. Cook them through before they go into the sauce.
- Milder or hotter. Leave out the chili garlic sauce for a milder sauce that suits small children, or add more if your crowd likes heat.
- No grape jelly? Cranberry sauce gives a similar sweet-tart glaze. See our spicy cranberry barbecue meatballs.
- How to serve. Toothpicks and small plates for a party; over rice or in slider buns if you want to turn them into dinner.
- Leftovers. Keep them covered in the fridge and eat within 3 to 4 days. Reheat until they are hot all the way through.
