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Crockpot Grape Jelly Meatballs

Print Recipe
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 16
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 32-ounce/907-gram bag frozen, fully cooked bite-size meatballs; do not thaw
  • 1 12-ounce/340-gram bottle Heinz-style tomato-based chili sauce
  • 10 ounces 283 grams smooth grape jelly

Method
 

  1. Place the frozen, fully cooked meatballs in a 5-quart or larger slow cooker.
  2. Pour the tomato-based chili sauce and grape jelly over the meatballs. Cover without adding water.
  3. Cook on HIGH for 2–3 hours or on LOW for 4–6 hours. Once the jelly softens, stir gently to combine the sauce and coat the meatballs.
  4. Serve when the sauce is melted, smooth, glossy, and gently bubbling, and the meatballs have no cold centers. Confirm 165°F/74°C when checking reheated meatballs.