Grape Jelly Meatballs
Easy grape jelly meatballs with sweet and savory chili sauce. Perfect slow cooker appetizer for parties and holidays.
Ingredients
- 32 ounces frozen fully cooked meatballs about 40–50
- 1 cup grape jelly
- 1 cup chili sauce
Instructions
- Place frozen meatballs in a slow cooker. In a bowl, whisk together grape jelly and chili sauce until smooth. Pour sauce over meatballs and stir gently to coat. Cook on low for 4 hours or on high for 2 hours, stirring occasionally. Once heated through and coated in thickened sauce, serve warm.
Notes
Stir occasionally to prevent sticking. For extra flavor, add 1 tablespoon Worcestershire sauce or a pinch of red pepper flakes. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.