Crockpot Meatballs with Grape Jelly Sauce

Crockpot Meatballs with Grape Jelly Sauce

Homemade Crockpot Meatballs smothered in a sweet and tangy sauce made with grape jelly and chili sauce. Double or triple this recipe – they’ll go fast!

Crockpot Meatballs are always a good idea.

These small yet hearty bites can be the cornerstone of any buffet or Game Day spread. In fact, with meatballs on the menu, traditional entrees are rendered almost unnecessary. People LOVE crockpot meatballs. They go back for seconds. They fill up on them.

Especially meatballs in grape jelly sauce! The combination of grape jelly and chili sauce is almost legendary in the Midwest.

If you’ve never had them, you’re in for a real treat!

My friend Stephanie always made the crockpot meatballs for our get-togethers. I think it was her aunt’s recipe (that’s how these things go! It’s always someone’s aunt’s or grandma’s or neighbor’s recipe).

My version is from a regional cookbook called The Calico Capers, but within that cookbook there were several versions that were all very similar. It seems everyone has a memory associated with this recipe!

I made the meatballs from scratch, but you are certainly welcome to substitute the store-bought frozen meatballs. If you make them from scratch, fry the meatballs in batches in some vegetable shortening for added Midwest authenticity.

Once the meatballs are browned, just add them to a crock pot with a jar of grape jelly and a jar of chili sauce. Cook until heated through, about 3 to 4 hours on HIGH or 6 to 7 hours on LOW.

You can make these ahead, too! Just reheat them in the slow cooker, or on the stove if you’re in a rush (and transfer to the slow cooker to keep warm).

You can serve them straight from the slow cooker with a spoon or toothpicks, or dish them up in a bowl. It’s up to you! They’ll go fast either way!

Crockpot Meatballs with Grape Jelly Sauce

Yield: About 25 meatballs

Prep Time: 10 min

Cook Time: 30 min + Crockpot time

Total Time: 40 min + Crockpot time

Homemade Crockpot Meatballs smothered in a sweet and tangy sauce made with grape jelly and chili sauce. Double or triple this recipe - they'll go fast!

Ingredients:

• 8 ounces ground beef
• 8 ounces ground pork
• 1/2 cup bread crumbs
• 1/3 cup finely minced onion
• 1/4 cup milk
• 1 egg
• 1 Tablespoon minced fresh or 1 teaspoon dried parsley, plus more for garnish if desired
• 1 teaspoon Worcestershire sauce
• Salt and freshly ground black pepper
• 1/4 cup vegetable shortening (for frying the meatballs)
• 1 (10 ounce) jar grape jelly
• 1 (12 ounce) jar chili sauce

Directions:

In a large bowl, combine beef, pork, bread crumbs, onion, milk, egg, parsley, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well (using your hands works wells). Shape the mixture into 1-inch balls; you should have around 25 total.

Heat vegetable shortening in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides, about 5 to 7 minutes per batch. You shouldn't need to add more shortening, but if the skillet looks dry, feel free to add more as necessary.

Transfer to browned meatballs to the crockpot. Add grape jelly and chili sauce. Cover and cook for 3 to 4 hours on HIGH or 6 to 7 hours on LOW, until the meatballs are cooked through and the sauce is hot.

Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish. Garnish with additional parsley if desired.

Notes:

This recipe doubles and triples easily.

Store-bought meatballs may be substituted for the homemade meatballs. Simply add the frozen meatballs straight to the crockpot with the grape jelly and chili sauce, and cook until heated through.

The homemade meatballs can be fried ahead of time and stored in the refrigerator. Simply reheat in the crockpot with the sauce. Or, make the entire recipe ahead of time, refrigerate overnight, and reheat in the crockpot before serving.

Adapted from "Appetizer Meat Balls" in the Calico Capers Go To Cookbook.

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