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.

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.

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.

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.

Homemade Slow Cooker Grape Jelly Meatballs Recipe

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)

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Instructions

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.
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.
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.
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.
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.
Transfer to the Slow Cooker
Remove the meatballs from the oven and drain off any excess grease. Place them into the slow cooker.
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.
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.
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