Grape Jelly Meatballs Recipe

Grape Jelly Meatballs are incredibly easy to make and always disappear fast at parties! Make a holiday party or game day so much more delicious when you serve this simple appetizer. Homemade meatballs are slowly cooked to perfection with just 4 inexpensive ingredients to create the best sweet and tangy sauce!

What’s in this Grape Jelly Meatball Recipe

You only need 4 simple ingredients to make the best grape jelly sauce! The meatballs also come together with just a handful of delicious ingredients that you may already have on hand.

• Grape Jelly: Any brand will get the job done, so just pick your favorite.
• Sweet Red Chili Sauce: This is a sweet and savory condiment that adds a ton of flavor to the sauce.
• Worcestershire Sauce: I love the savory flavor this creates in both the sauce and meatballs.
• White Vinegar: Just a splash of vinegar helps balance everything out with a tangy flavor.
• Ground Chuck: You can use ground beef if preferred.
• Breadcrumbs: Use plain breadcrumbs, not Italian. Italian breadcrumbs will not compliment the sauce.
• Milk: Whole milk is what I use! You can substitute it as needed.
• Kosher Salt: A little goes a long way.
• Black Pepper: Freshly ground black pepper yields the most flavor.
• Garlic Powder: You can use granulated garlic instead if preferred.
• Crushed Red Pepper Flakes: Add more or less to control the spice level.
• Eggs: These will act as a binder for all of the meatball ingredients.

PRO TIP: Make the meatballs into similar sized balls so that they cook evenly, you can use a small ice cream scoop to do this if it’s easier.

Are grape jelly meatballs spicy?

Nope! However, you can make them spicy by adding more crushed red pepper flakes in the meatball mixture. Feel free to sprinkle some into the sauce as well to really crank up the heat. If that’s still not enough, consider mixing in some sriracha!

How to Store/Reheat

Once cooled to room temperature, you can store grape jelly meatballs in an airtight container in the fridge for 3-4 days. Reheat in the microwave or Crockpot until warmed through.

How to Freeze

Let the meatballs fully cool before transferring them to a freezer-safe container. Label, date, and freeze for up to 3 months.

Serving Suggestions

This is a great appetizer for the holidays and game day! I like to serve these meatballs with grape jelly on a large platter with a few forks and let everyone dig in! You can also serve each one on a cocktail stick if you prefer.

If you like, you can turn them into a full meal by serving them with rice or on a bed of sautéed vegetables.

More Game Day Appetizers We Love

• Fried Mozzarella Sticks
• Cheeseburger Sliders
• Corn Ribs
• Buffalo Chicken Dip
• Cheesy Pigs in a Blanket
• Bacon Wrapped Shrimp

Recipe

Grape Jelly Meatballs Recipe

4.72 from 38 votes

Author: Becky Hardin

Prep: 10 minutes minutes

Cook: 3 hours hours 15 minutes minutes

Total: 3 hours hours 25 minutes minutes

Serves18 people

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Grape Jelly Meatballs are the perfect easy holiday appetizer and a great crowd pleasing recipe. The meatballs are oven baked and then finished in a slow cooker for an easy party food option. Full of flavor and simple to make.

Ingredients

For the Sauce:

• ▢ 15 ounces grape jam
• ▢ 15 ounces Sweet Red Chili Sauce
• ▢ 1 tablespoon Worcestershire Sauce
• ▢ 2 teaspoons white vinegar

For the Meatballs:

• ▢ 2 pounds ground chuck
• ▢ ½ cup breadcrumbs
• ▢ ¼ cup milk
• ▢ 1½ teaspoons kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ ½ teaspoon garlic powder granulated garlic
• ▢ ¼ teaspoon crushed red pepper flakes
• ▢ 1 teaspoon Worcestershire Sauce
• ▢ 2 eggs lightly beaten

Instructions

For the Sauce:

• Whisk together jam, chili sauce, Worcestershire Sauce and white vinegar.

For the Meatballs:

• Heat oven to 400°F and line a large, rimmed baking sheet with foil and spray the foil with nonstick spray.
• Set the slow-cooker to HIGH and spray the interior with nonstick spray.
• Place all meatball ingredients in a large bowl and mix to combine. Shape into 1½-inch balls and place on the prepared baking sheet about 1-inch apart.
• Roast the meatballs 13-15 minutes or until lightly browned.
• Place the meatballs in the now hot slow-cooker and pour the sauce over the meatballs.
• Cover and cook on HIGH 3-4 hours or on LOW 4-6 hours or until meatballs are tender.

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Nutrition Information

Serving: 2meatballs Calories: 265kcal (13%) Carbohydrates: 31g (10%) Protein: 10g (20%) Fat: 11g (17%) Saturated Fat: 4g (25%) Cholesterol: 54mg (18%) Sodium: 515mg (22%) Potassium: 182mg (5%) Fiber: 1g (4%) Sugar: 23g (26%) Vitamin A: 40IU (1%) Vitamin C: 2mg (2%) Calcium: 27mg (3%) Iron: 1mg (6%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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