Slow Cooker Grape Jelly Meatballs

These classic Midwest grape jelly meatballs are sweet, tangy, and irresistibly sticky. Made with frozen meatballs, grape jelly, and chili sauce, this easy slow cooker appetizer is a nostalgic party favorite that comes together with just minutes of prep.

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Prep Time 5

Cook Time 4

Total Time 4 5

Servings: 15 appetizers

Course: Appetizer, Main Dish

Cuisine: American, Midwest

Calories: 180

Ingredients Equipment Method Notes

Ingredients

32 oz frozen meatballs (fully cooked)
18 oz grape jelly
12 oz chili sauce (such as Heinz)
1 teaspoon Worcestershire sauce (optional)
1/2 teaspoon garlic powder (optional)
red pepper flakes, to taste (optional)
sliced green onions or parsley, for garnish (optional)

Equipment

Slow Cooker
Mixing bowl
Wooden spoon

Method

Place frozen meatballs directly into the slow cooker. Do not thaw.
In a bowl, whisk together grape jelly and chili sauce until smooth. Stir in Worcestershire sauce and garlic powder if using.
Pour sauce over meatballs and stir gently to coat evenly.
Cover and cook on HIGH for 3–4 hours or LOW for 6–8 hours, stirring once halfway through if possible.
For a thicker glaze, remove the lid during the final 30 minutes of cooking.
Switch slow cooker to Warm. Garnish with green onions or parsley and serve with toothpicks.

Notes

For a thicker, stickier glaze, remove the slow cooker lid during the final 30 minutes. Serve on the Warm setting to prevent the sugar-based sauce from burning.

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