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Grape Jelly BBQ Meatballs

Grape jelly BBQ meatballs cook in a slow cooker until heated through to 165°F, coated in a sweet and tangy chili sauce. They’re an easy appetizer made with just three ingredients.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 1 jar (18 oz) grape jelly
  • 1 bottle (12 oz) chili sauce
For the meatballs
  • 2 lb meatballs frozen, fully cooked

Equipment

  • 1 4- to 6-quart slow cooker

Method
 

Make the sauce
  1. In a 4- to 6-quart slow cooker, whisk together the grape jelly and chili sauce until combined.
Cook the meatballs
  1. Add the frozen meatballs and stir to coat them in the sauce.
  2. Cover and cook on LOW for 3 to 4 hours or HIGH for about 2 hours, until heated through to 165°F.
  3. Stir once if convenient while cooking.

Notes

For best coverage, stir the meatballs once if convenient during cooking. Refrigerate leftovers for up to 3 days; freezing is fine for up to 2 months. Lower-sugar grape jelly can be used if desired.