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Square overhead shot of Crock Pot meatballs in a white bowl with fresh parsley garnish.
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5 from 3 votes

Crock Pot Meatballs with Grape Jelly

These sweet and tangy Crock Pot grape jelly meatballs are a 3-ingredient appetizer that's perfect for parties, game day, or easy weeknight dinners. Just dump, stir, and let the slow cooker do the work!
Course Appetizer, Dinner, Snack
Cuisine American
Keyword crock pot frozen meatballs, crock pot grape jelly meatballs, crock pot meatballs, frozen meatballs in crock pot, grape jelly meatballs
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 10 people
Calories 398kcal
Author Blair Lonergan

Equipment

Ingredients

  • 1 (26 - 32 ounce) package frozen meatballs
  • 2 (12 ounce bottles) chili sauce (I use Heinz chili sauce)
  • 1 (18 ounce) jar grape jelly (I use Smucker's grape jelly)

Instructions

  • Place the frozen meatballs in a slow cooker.
    Overhead shot of frozen meatballs in a crock pot.
  • In a medium bowl, whisk together the grape jelly and chili sauce until mostly combined. The mixture may look chunky, but it will smooth out as it cooks.
    Whisking together grape jelly and chili sauce.
  • Pour the sauce over the meatballs and stir gently to coat.
    Frozen meatballs with grape jelly sauce in a slow cooker.
  • Cover and cook on LOW for 3 to 4 hours or on HIGH for about 2 hours, until the meatballs are heated through.
  • Serve as an appetizer with toothpicks, or pair with rice, noodles, or crusty bread for an easy dinner.
    Horizontal shot of a white bowl full of Crock Pot frozen meatballs with grape jelly and cocktail sauce.

Notes

  • Meatball size: Cocktail or bite-size meatballs work best for even cooking and easy serving. Look for "homestyle" rather than Italian-seasoned.
  • Sauce swap: Replace the chili sauce with 18 to 24 ounces of barbecue sauce for a smokier flavor.
  • Meatball options: Beef, pork, chicken, turkey, or a combination all work well.
  • Stovetop method: Whisk the chili sauce and grape jelly together in a large saucepan. Add meatballs, cover, and simmer over low heat for 10 to 15 minutes.
  • Serving size: Plan 4 to 6 meatballs per person for appetizers, or 8 to 10 per person for a main dish.
  • For parties: Keep meatballs on the "warm" setting so they stay at the right temperature for serving.
  • Storage: Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 3 months.
  • Reheating: Warm in a saucepan over low heat or microwave individual portions for about 1 minute.

Nutrition

Serving: 1/10 of the recipe | Calories: 398kcal | Carbohydrates: 49g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 53mg | Sodium: 969mg | Potassium: 503mg | Fiber: 2g | Sugar: 34g | Vitamin A: 468IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 1mg