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a plain bowl of small browned meatballs coated in a glossy deep reddish-purple grape glaze with a little sauce pooled underneath, with no grapes, toothpicks, herbs or garnish
Rachel Kim

Crockpot Grape Jelly Meatballs

Homemade beef-and-pork meatballs give the grape-jelly pot something more tender than a bag of firm frozen spheres. The glaze uses tomato paste and balsamic vinegar to pull the jelly back toward a savory party sauce. Warm those ingredients together before the meatballs enter so there are no cold jelly lumps hiding at the bottom. Stir with a broad spoon and keep the lid on between servings. These should stay glossy enough to coat a meatball without turning into a thick candy shell, and a short warm hold is better than leaving a nearly empty crock running for the rest of the evening.
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Prep Time 25 minutes
Cook Time 2 hours 35 minutes
Total Time 3 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 3/4 lb 85% lean ground beef
  • 3/4 lb ground pork
  • 1/2 cup plain dry breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder
  • 1 tsp neutral oil for sheet pan
  • 3/4 cup grape jelly
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 3/4 cup low-sodium beef broth
  • 1 tsp Worcestershire sauce

Method
 

  1. Heat the oven to 425°F and oil a rimmed sheet. Soak breadcrumbs in milk for 3 minutes, then mix gently with beef, pork, egg, salt, pepper and onion powder. Form 24 equal small meatballs.
  2. Bake for 15 to 18 minutes until browned and the centers reach 160°F. Meanwhile, warm jelly, tomato paste, vinegar, broth and Worcestershire in a saucepan, whisking until smooth and steaming.
  3. Pour hot glaze into a 4-quart slow cooker and fold in the hot meatballs. Cover and cook on HIGH for 2 hours, stirring gently after the first hour, until the centers reach 165°F and the glaze coats them.
  4. Uncover for the final 10 to 15 minutes if the glaze is thinner than desired, stirring once to keep the edges from catching.
  5. Switch to WARM for serving only if the food stays at least 140°F. Keep covered between servings and serve about 3 meatballs per appetizer portion.