These Slow Cooker Grape Jelly Meatballs are the perfect blend of sweet and savory that will have everyone asking for your secret recipe! With just a handful of ingredients and minimal hands-on time, these meatballs simmer away in the slow cooker, developing an irresistibly sticky, tangy glaze that coats each bite perfectly. They’re the ultimate crowd-pleaser for parties, game days, or even as a unique weeknight dinner that the whole family will devour!

Why You’ll Love This Recipe

  • Ridiculously Easy: The slow cooker does most of the work while you go about your day – just mix, form, bake, and let the magic happen!
  • Crowd-Pleasing: These sweet and tangy meatballs disappear in minutes at every gathering. I’ve never brought home leftovers from a party!
  • Versatile: Works beautifully as an appetizer, main course with rice, or even stuffed into a sub sandwich.
  • Make-Ahead Friendly: Perfect for busy hosts who want to prep ahead and enjoy their own parties.

Ingredients You’ll Need

  • Ground Beef: Provides the foundation for our meatballs with its rich flavor. Using lean beef (85/15) prevents excessive grease.
  • Ground Pork: Adds moisture and a lighter texture that complements the beef perfectly for juicy meatballs.
  • Eggs: Act as the binder that holds everything together, preventing your meatballs from falling apart.
  • Panko Breadcrumbs: Lighten the texture and help maintain moisture while providing structure to the meatballs.
  • Garlic and Onion Powder: Deliver concentrated flavor without the moisture or texture of fresh garlic and onions.
  • Salt and Pepper: Essential for bringing out all the other flavors in the meatballs.
  • Grape Jelly: Creates that magical sweet base that transforms into a glossy, sticky sauce as it simmers.
  • Chili Sauce: Balances the sweetness with tangy, savory notes that give these meatballs their irresistible flavor profile.
  • Parsley: Optional garnish that adds a pop of fresh color and subtle herbal notes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Customize these meatballs to make them your own:

  • Spicy Kick: Add a tablespoon of sriracha or red pepper flakes to the sauce for heat lovers.
  • BBQ Twist: Substitute half the chili sauce with your favorite barbecue sauce for a smokier flavor profile.
  • Asian-Inspired: Replace the chili sauce with equal parts soy sauce and hoisin, and add a tablespoon of minced ginger to the meatball mixture.
  • Turkey Alternative: Substitute ground turkey for a lighter version, just add a tablespoon of olive oil to the mixture to maintain moisture.

How to Make Slow Cooker Grape Jelly Meatballs

Step 1: Prepare the Meatballs

Preheat your oven to 425°F and line a large baking sheet with foil. In a large bowl, beat the eggs, then mix in the breadcrumbs, garlic powder, onion powder, salt, and pepper until well combined.

Step 2: Mix and Form

Add both ground meats to the bowl and mix thoroughly with your hands (the best tools for the job!). Using a 1½ tablespoon cookie scoop or spoon, portion the mixture and roll into uniform balls. Place them on the prepared baking sheet, making sure they don’t touch.

Step 3: Bake the Meatballs

Bake for 12-15 minutes until golden brown. You’re not cooking them completely – they’ll finish in the slow cooker – but this step gives them a nice crust and helps them hold their shape.

Step 4: Prepare the Sauce

Transfer the baked meatballs to your slow cooker, being careful to drain off excess fat. Add the grape jelly and chili sauce, stirring to coat the meatballs. Don’t worry if the grape jelly doesn’t mix in completely at this stage.

Step 5: Slow Cook to Perfection

Cover and cook on high for 2-3 hours or on low for 4-5 hours, stirring occasionally to ensure the sauce doesn’t burn. The sauce will thicken as it cooks, creating that signature glaze that makes these meatballs special.

Step 6: Serve and Enjoy

Once the sauce has thickened to your liking, you can switch the slow cooker to the warm setting for up to three hours until ready to serve. Garnish with chopped parsley if desired, and watch them disappear!

Pro Tips for Making the Recipe

  • Perfect Meatballs: Don’t overmix the meat mixture or your meatballs will be tough. Mix just until combined.
  • Uniform Size: Use a cookie scoop for evenly sized meatballs that will cook at the same rate.
  • Hands-Free Forming: Lightly wet your hands before rolling the meatballs to prevent sticking.
  • Sauce Consistency: If your sauce gets too thick, add a splash of water or beef broth to thin it out.
  • Flavor Boost: For more depth, add a tablespoon of Worcestershire sauce to the slow cooker.

How to Serve

These versatile meatballs can be enjoyed in so many ways:

As an Appetizer

Serve with toothpicks alongside other finger foods at your next gathering. Place them in a warming dish with the sauce for guests to help themselves.

As a Main Course

Pair with rice, mashed potatoes, or egg noodles to soak up that delicious sauce. Add a side of steamed vegetables or a simple green salad for a complete meal.

In Sandwiches

Stuff these saucy meatballs into split rolls with some melted provolone cheese for an incredible meatball sub.

Make Ahead and Storage

Storing Leftovers

Refrigerate leftover meatballs in their sauce in an airtight container for up to 3 days. The flavor actually improves overnight as the sauce continues to penetrate the meatballs.

Freezing

These meatballs freeze beautifully! Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. For best results, freeze the meatballs and sauce together so they stay moist when reheated.

Reheating

Thaw overnight in the refrigerator, then reheat in a saucepan over medium-low heat until warmed through. You can also reheat in the microwave in 30-second intervals, stirring between each interval.

FAQs

  1. Can I use store-bought frozen meatballs instead of making them from scratch?

    Absolutely! While homemade meatballs offer the best flavor and texture, good quality frozen homestyle meatballs work perfectly in this recipe. Simply skip the meatball-making steps and add them directly to your slow cooker with the sauce ingredients.

  2. What can I substitute for chili sauce if I don’t have any?

    Ketchup mixed with a little hot sauce works well, or you can use barbecue sauce for a smokier flavor profile. The key is balancing the sweetness of the grape jelly with something tangy and savory.

  3. Why did my sauce not thicken properly?

    The sauce thickens as it reduces in the slow cooker. If yours didn’t thicken enough, remove the lid and continue cooking on high for 30-60 minutes. Alternatively, you can whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the sauce.

  4. Can I make this recipe in an Instant Pot or on the stovetop?

    Yes! For Instant Pot, use the sauté function to brown the meatballs, then add the sauce ingredients and pressure cook for 5 minutes with a natural release. For stovetop, brown the meatballs in a large pot, add the sauce ingredients, and simmer covered on low for about 30-45 minutes.

Final Thoughts

These Slow Cooker Grape Jelly Meatballs might sound unusual if you’ve never tried them, but trust me – they’ll become a regular in your recipe rotation. The combination of savory meatballs with that sweet and tangy sauce creates something truly magical that appeals to both kids and adults alike. Whether you’re hosting a gathering or just want to treat your family to something special on a weeknight, these meatballs deliver big flavor with minimal effort. Give them a try – I guarantee they’ll be requested again and again!

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Homemade Slow Cooker Grape Jelly Meatballs

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 42 meatballs 1x
  • Category: Appetizers
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free
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Description

These slow cooker grape jelly meatballs are the perfect combination of sweet and savory, with a delightful glaze that coats every bite. Made with a mix of flavorful beef and pork, these tender meatballs are baked first for a golden crust and then slow-cooked in a rich grape jelly and chili sauce mixture. Perfect as an appetizer for parties or a satisfying main course for family dinners.

Ingredients

Units Scale

For the Meatballs

  • 2 large eggs
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 pound lean ground beef
  • 1 pound ground pork

For the Sauce

  • 20 ounces grape jelly
  • 12 ounces chili sauce

Optional Garnish

  • Chopped parsley (optional)

Instructions

  1. Preheat the Oven
    Preheat your oven to 425°F. Line a large sheet tray with foil and set it aside in preparation for the meatballs.
  2. Prepare the Meatball Mixture
    Beat the eggs in a large mixing bowl. Add in the panko breadcrumbs, garlic powder, onion powder, salt, and black pepper. Stir the ingredients together until they are evenly combined.
  3. Combine the Meat
    Add the lean ground beef and ground pork to the bowl. Using your hands, gently mix until the meat is well-incorporated with the breadcrumb mixture. Avoid overmixing to keep the meatballs tender.
  4. Shape the Meatballs
    Scoop about 1 ½ tablespoons of the meat mixture (a cookie scoop works well for this) and roll it into a ball between your hands. Place the meatball on the prepared sheet tray. Repeat with the remaining mixture, ensuring the meatballs are spaced apart and not touching.
  5. Bake the Meatballs
    Place the sheet tray in the oven and bake the meatballs for 12-15 minutes, or until they are golden brown on the outside.
  6. Transfer to the Slow Cooker
    Remove the meatballs from the oven and drain off any excess grease. Place them into the slow cooker.
  7. Prepare the Sauce
    Add the grape jelly and chili sauce to the slow cooker. Stir everything together gently until the meatballs are coated. If some of the grape jelly doesn’t fully mix, that’s okay.
  8. Slow Cook the Meatballs
    Cover the slow cooker and cook on high for 2-3 hours, or on low for 4-5 hours. Stir the mixture every 30 minutes to prevent the sauce from burning.
  9. Finish and Garnish
    Once the sauce is thickened and the meatballs are tender, set the slow cooker to warm if needed for up to 3 hours. Stir occasionally. Garnish with chopped parsley before serving if desired.

Notes

  • You can substitute the homemade meatballs with frozen ones for a quicker option. Homestyle frozen meatballs are recommended.
  • Ketchup or BBQ sauce can be used as a substitute for chili sauce if needed.
  • Meatballs can be frozen after cooking. Simply thaw and reheat when ready to serve.
  • Using a lean ground beef blend (such as 85/15) helps reduce excess grease in the slow cooker.
  • The recipe can be doubled, but ensure to use an 8-quart slow cooker if doing so.

Nutrition

  • Serving Size: 1 meatball
  • Calories: 80
  • Sugar: 5g
  • Sodium: 150mg
  • Fat: 4g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 0.5g
  • Protein: 5g
  • Cholesterol: 25mg

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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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