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Slow Cooker Grape Jelly Meatballs

Slow Cooker Grape Jelly Meatballs

Slow Cooker Grape Jelly Meatballs are a delightfully easy appetizer or main course, offering a sweet and savory flavor profile perfect for any occasion. This recipe is incredibly useful for busy home cooks looking for a minimal-effort dish that consistently delivers crowd-pleasing results.
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Prep Time 5 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 5 minutes
Servings: 8 appetizer portions
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (24-ounce) bag frozen, pre-cooked meatballs no need to thaw
  • 1 (18-ounce) jar grape jelly
  • 1 (12-ounce) bottle chili sauce
  • 1/4 cup chopped fresh parsley for garnish, optional

Equipment

  • Slow Cooker
  • Medium Bowl
  • Whisk
  • Slotted spoon

Method
 

  1. Ensure your slow cooker is clean and ready for use. You do not need to grease the slow cooker for this recipe as the sauce will coat the meatballs.
  2. Open the bag of frozen, pre-cooked meatballs and place them directly into the insert of your slow cooker. There’s no need to thaw them; the slow cooker will cook them through.
    1 (24-ounce) bag frozen, pre-cooked meatballs
  3. In a medium bowl, whisk together the entire jar of grape jelly and the entire bottle of chili sauce until they are well combined and the mixture is smooth. This sweet and zesty combination forms the luscious sauce that coats the meatballs.
    1 (18-ounce) jar grape jelly, 1 (12-ounce) bottle chili sauce
  4. Pour the prepared grape jelly and chili sauce mixture evenly over the frozen meatballs in the slow cooker. Ensure all the meatballs are coated as much as possible.
    1 (24-ounce) bag frozen, pre-cooked meatballs, 1 (18-ounce) jar grape jelly, 1 (12-ounce) bottle chili sauce
  5. Cover the slow cooker and set it to cook on the LOW setting. Allow the meatballs to cook for approximately 2 to 3 hours, or until the meatballs are heated through and the sauce has thickened and is bubbling gently. Cooking on high is also an option, and will reduce the cooking time to about 1 to 1.5 hours, but low and slow often yields a more tender result.
    1 (24-ounce) bag frozen, pre-cooked meatballs
  6. Once cooked, stir the meatballs gently to ensure they are fully coated in the delicious sauce. Remove the slow cooker lid. If you wish to serve them immediately, you can use a slotted spoon to transfer the meatballs and sauce to a serving dish.
    1 (24-ounce) bag frozen, pre-cooked meatballs
  7. For an extra touch of freshness and visual appeal, sprinkle the chopped fresh parsley over the finished Slow Cooker Grape Jelly Meatballs just before serving. This adds a vibrant color contrast and a subtle herbaceous note.
    1/4 cup chopped fresh parsley

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. They also freeze beautifully for up to 2 to 3 months.