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A serving of meatballs coated in a sweet and spicy grape jelly sauce, garnished with parsley and served with toothpicks.
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Grape Jelly Meatballs with a Sweet Tomato-Chili Glaze

Make grape jelly meatballs with beef-only meatballs and a tomato-chili glaze. Learn how to balance the sauce and coat them without a watery finish.
Course Appetizers
Cuisine American
Keyword grape jelly meatballs
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 12 servings
Calories 315kcal
Author C. Sophie

Equipment

  • 6-quart slow cooker
  • Medium mixing bowl
  • Whisk
  • Wooden Spoon

Ingredients

Meatballs and Glaze

  • 2 lbs frozen fully cooked beef meatballs homestyle
  • 12 ounces grape jelly concord grape
  • 12 ounces zesty chili sauce tomato-based style
  • 0.5 teaspoon crushed red pepper flakes

Garnish

  • 1 tablespoon fresh parsley chopped

Instructions

  • Place the frozen beef meatballs into a 6-quart slow cooker in an even layer.
  • In a medium mixing bowl, whisk together the grape jelly, zesty chili sauce, and crushed red pepper flakes until the jelly is broken down and the sauce is well combined.
  • Pour the sauce mixture over the meatballs and toss gently to ensure every meatball is thoroughly coated.
  • Cover the slow cooker and cook on the LOW setting for 3 to 4 hours (or on HIGH for 1.5 to 2 hours) until the meatballs are hot in the center and the sauce has thickened into a glossy glaze.
  • Stir the meatballs well before serving to re-incorporate the sauce and ensure a uniform consistency.
  • Garnish with chopped fresh parsley and serve warm with toothpicks for easy assembly.

Notes

Nutritional information:
  • Calories: 315
  • Protein: 11g
  • Carbohydrates: 38g
  • Fat: 14g
  • Saturated fat: 5g
  • Cholesterol: 45mg
  • Sodium: 780mg
  • Fiber: 1g
  • Sugar: 32g
Tip: Keep the slow cooker set to "Warm" during social gatherings and stir occasionally to keep the sauce glossy and prevent bottom edges from scorching.