Go Back
Kima

Crockpot Grape Jelly Meatballs (3-Ingredients!)

These Crockpot Grape Jelly Meatballs are a sweet, tangy, and incredibly easy 3-ingredient appetizer made with frozen meatballs, grape jelly, and chili sauce. Perfect for potlucks, game day, holiday parties, and effortless entertaining.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Appetizer, Party Food
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crockpot Grape Jelly Meatballs
  • 28 ounces frozen homestyle meatballs fully cooked
  • 1 cup grape jelly
  • 1 cup chili sauce such as Heinz chili sauce or sweet chili sauce

Equipment

  • Slow cooker or crockpot
  • Small mixing bowl
  • Whisk
  • Mixing spoon
  • Measuring cup

Method
 

Assemble the Meatballs
  1. Add the frozen fully cooked meatballs to the bottom of the slow cooker.
  2. In a small mixing bowl, whisk together the grape jelly and chili sauce until smooth and well combined.
  3. Pour the grape jelly sauce over the frozen meatballs and gently stir until the meatballs are evenly coated.
Slow Cook
  1. Cover and cook on LOW for 3–4 hours or on HIGH for 1 1/2–2 hours, until the meatballs are heated through and the sauce is hot.
Serve
  1. Stir the meatballs gently before serving so they are evenly coated with the sauce.
  2. Switch the slow cooker to the WARM setting to keep the meatballs hot during parties or gatherings.
  3. Serve warm with toothpicks for an easy party appetizer.

Notes

  • Meatballs: Use fully cooked frozen homestyle meatballs so they only need to heat through in the slow cooker.
  • Chili sauce: Traditional bottled chili sauce such as Heinz gives the meatballs a classic sweet-tangy flavor. Sweet chili sauce may also be used for a slightly different flavor.
  • LOW setting: Cook for 3–4 hours. The recipe timing uses 3 hours to match the provided cook time.
  • HIGH setting: For a faster option, cook for approximately 1 1/2–2 hours.
  • Party serving: Once heated through, switch the Crockpot to WARM to keep the meatballs hot without continuing to cook them aggressively.
  • Make ahead: The sauce can be mixed in advance and refrigerated until ready to assemble the recipe.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days.
  • Reheating: Reheat gently in the slow cooker, on the stovetop, or in the microwave until heated through.
  • Serving: Toothpicks make these meatballs easy to serve for potlucks, game day parties, holiday gatherings, and other events.