Crockpot Grape Jelly Meatballs are a classic party favorite that never disappoints. These homemade beef and pork meatballs are coated in a sweet and tangy sauce made from grape jelly and chili sauce, creating the perfect balance of flavors. If you are something a little different in the meatball category, make sure to check out our Buffalo Chicken Meatballs!
The Perfect Appetizer for Any Occasion
This Crockpot Grape Jelly Meatballs recipe is ideal when you’re hosting a party or need a simple dish to bring to a potluck. The slow cooker does all the work, allowing you to set it up and forget about it until you’re ready to serve. You’ll love how the jelly and chili sauce meld together, giving the meatballs a delicious glaze that’s equal parts sweet and tangy.
Tips and Tricks
- Use homemade or store-bought meatballs: If you’re short on time, using pre-cooked frozen meatballs can be a lifesaver. Just toss them directly into the crockpot, no need to thaw them first!
- Play with the sauce: If you want to switch things up, you can use BBQ sauce in place of chili sauce for a different flavor profile. Or try adding a splash of soy sauce or Worcestershire sauce for a bit more complexity.
- Keep them warm: The warm setting on your slow cooker is perfect for keeping the meatballs ready to serve for hours, making them the ideal choice for parties.
Make-Ahead and Freezing Instructions
One of the best things about this recipe is its versatility. You can prepare the meatballs ahead of time and freeze them for later use. After cooking the meatballs, let them cool completely before storing them in freezer bags. Be sure to label the bags, and they’ll last up to three months. When you’re ready to use them, simply add the frozen meatballs to the crockpot, cover them with the sauce, and cook as usual.
How to Store Leftovers
If you have leftovers (though they tend to disappear quickly!), store them in an airtight container in the refrigerator for 3-4 days. Reheat them in the microwave or stovetop when you’re ready to enjoy them again. You can also freeze any leftover meatballs for up to three months.
Crockpot Grape Jelly Meatballs
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg room temperature
- ½ cup Parmesan cheese grated
- 2 tablespoons parsley chopped
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ cup whole milk room temperature
- ½ cup dry breadcrumbs
- 2 cloves garlic minced
- 1 small yellow onion finely chopped (about ½ cup)
Sauce
- 1¼ cups 12 ounces grape jelly
- 1¼ cups 12 ounces chili sauce
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the ground beef, ground pork, egg, Parmesan cheese, parsley, kosher salt, and black pepper. Mix together until just combined.
- In a medium bowl, mix together the milk, breadcrumbs, garlic, and onion.
- Add the milk mixture to the meat mixture, being careful not to overwork it.
- Grease your hands to prevent sticking and form the mixture into meatballs of your desired size. Place them on a parchment-lined baking sheet.
- Roast in the preheated oven until the outsides are browned and the internal temperature reaches 165°F on a meat thermometer, about 25 minutes.
- Place the cooked meatballs into a slow cooker along with the grape jelly and chili sauce. Stir to coat the meatballs evenly.
- Cook on low for 3 hours. Serve warm.
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