Grape Jelly Meatballs

These grape jelly meatballs are homemade meatballs tossed in a two ingredient sauce and slow cooked to perfection in the crock pot. A quick and easy appetizer or dinner option that always gets rave reviews!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 3 10

Total Time 3 25

Servings

Calories 357kcal

Author Sara Welch

Ingredients

For the meatballs

2 pounds ground beef
1/2 cup plain breadcrumbs
2 eggs
3 tablespoons onion finely minced or grated
1/2 teaspoon garlic minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley
cooking spray

For the sauce

12 ounce bottle chili sauce such as Heinz brand
1 1/2 cups grape jelly

Instructions

Preheat the oven broiler. Line a sheet pan with foil and coat the foil with cooking spray.
Place the ground beef, breadcrumbs, eggs, onion, garlic, salt and pepper in a large bowl. Stir until thoroughly combined.
Shape the meat mixture into 1 inch meatballs and place the meatballs in a single layer on the sheet pan.
Broil for 8-10 minutes or until golden brown.
While the meatballs are cooking, prepare the sauce.
Melt the grape jelly. You can do this by microwaving it in 30 second increments or melting it in a saucepan over medium heat.
After the jelly has melted, whisk in the chili sauce.
Coat a 4 quart or larger slow cooker with cooking spray. Add the meatballs, then pour the sauce over the top. Toss gently to combine.
Cover the slow cooker and cook for 3 hours on low. Sprinkle with parsley, then serve.

Notes

I typically use 90% lean ground beef.

Use a tablespoon measuring spoon or a small cookie scoop to make similar sized meatballs.

I prefer to use homemade meatballs; however, you can use 2 pounds of frozen meatballs. You don't need to thaw the meatballs, simply add them to the crockpot from frozen.

Nutrition