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Grape Jelly Chili Meatballs
Rachel Kim

Grape Jelly Chili Meatballs

The sweet-tangy party meatball survives because the three-ingredient sauce works. Frozen fully cooked meatballs make this a true dump-and-stir recipe, while chili sauce keeps the grape jelly from reading like dessert. Use original chili sauce rather than Asian sweet chile sauce for the familiar red glaze.
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Prep Time 8 minutes
Cook Time 3 hours
Total Time 3 hours 8 minutes
Servings: 14
Ingredients Method

Ingredients
  

  • 2 lb frozen fully cooked beef meatballs
  • 1 jar 12 oz chili sauce
  • 1 cup grape jelly
  • 1 tbsp Worcestershire sauce

Method
 

  1. Place the frozen meatballs in a 4- or 5-quart slow cooker.
  2. Whisk the chili sauce, grape jelly and Worcestershire together and pour over the meatballs.
  3. Cover and cook on high for 2 to 3 hours or low for 4 hours, stirring after the first hour.
  4. Check that the meatballs reach 165°F in the center.
  5. Switch to warm and stir occasionally so every meatball stays glazed.