Description
These Grape Jelly Meatballs are a sweet and tangy appetizer or meal perfect for parties or family dinners. Combining frozen meatballs with grape jelly and chili sauce creates a unique, flavorful glaze that simmers to perfection on the stovetop or can be slow-cooked for convenience. Ready in under an hour and serving 12 people, this recipe is a guaranteed crowd-pleaser with minimal effort.
Ingredients
Scale
Meatballs
- 1 (32-oz) bag ½-oz frozen meatballs
Sauce
- 1 (12-oz) jar grape jelly
- 1 (12-oz) jar chili sauce
Instructions
- Combine Ingredients: In a large skillet or Dutch oven, combine the frozen meatballs, grape jelly, and chili sauce, ensuring the meatballs are evenly coated with the sauce mixture.
- Simmer: Place the skillet or Dutch oven over medium heat and simmer the mixture for 25-30 minutes, occasionally stirring to prevent sticking, until the meatballs are heated through and the sauce has thickened and glazed the meatballs.
- Alternate Slow Cooker Method: If preferred, transfer all ingredients to a slow cooker and heat on low for 1-2 hours, stirring occasionally, until meatballs are thoroughly warmed and flavors meld.
Notes
- For best results, use fully cooked frozen meatballs, so only reheating is necessary.
- You can adjust the sweetness by varying the amount of grape jelly to taste.
- Serve warm as appetizers with toothpicks or over rice or noodles for a main dish.
- Leftovers keep well refrigerated for up to 3 days.
- To make it spicier, add a dash of hot sauce or cayenne pepper to the sauce.
