Crockpot grape jelly meatballs combine homemade or freezer meatballs, grape jelly, ketchup, and seasoning! They're a perfect appetizer for any potluck, dinner party, or game day! These easy, delicious, and tender meatballs will be the hit of any family dinner, too!
1 ½cupsketchup(or BBQ sauce, chili sauce, or chili paste like Sambal Oelek)
⅛teaspooncayenne pepper(or more, to taste)
1tablespooncornstarch(optional - to thicken the sauce before serving)
1tablespooncold water(optional - to make slurry with cornstarch)
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Instructions
To begin, add your 3 lbs frozen meatballs to your crockpot (*if they are raw, cook them according to the instructions on the package first).
Pour the 2 cups concord grape jelly, 1 ½ cups ketchup, and a sprinkling of ⅛ teaspoon cayenne pepper to taste over the top of the meatballs. Stir to combine so all the meatballs are coated in the jelly mixture.
Cook on low for 3-4 hours, or until meatballs are sufficiently hot.
(Optional) If you desire a thicker sauce, add a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water to the crockpot 15 minutes before serving. Use more as needed, adding only 1 tablespoon of cornstarch at a time to thicken until desired consistency is reached.
Notes
Notes:
Grape jelly meatballs can be kept warm (such as for a party or potluck) for up to 3 hours. Set the crockpot to 'warm' and serve them from there. Occasionally give them a stir, and add a splash of water if the sauce gets too thick.
Place toothpicks nearby so guests can poke and grab their own meatball, or offer them on a platter with toothpicks in the center for easy grabbing.
Enjoy jelly meatballs as a meal by serving them over rice or mashed potatoes.
We've found that the ketchup and bbq sauce version are universally loved by everyone, regardless of their age. The chili sauce version is appreciated by groups with older kids. :)
Storing & Reheating:
To store: Place the meatballs in an air-tight container in the fridge for up to 7 days.
To freeze: Store them in an air-tight container or Ziploc bag. They will last in the freezer for up to 7-8 months! Thaw in the fridge overnight before reheating.
To reheat: You can reheat in an oven at 425°F (220°C/Gas Mark 7) on a foil-lined sheet pan for 8-10 minutes, let cool for 1 minute and serve!