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Slow Cooker Grape Jelly Chili Sauce Meatballs

Slow cooker grape jelly chili sauce meatballs simmer in a sweet-and-tangy sauce until hot throughout. Made with fully cooked frozen meatballs, they’re an easy party appetizer with a glossy coating.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 575
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 1 jar (18 oz) grape jelly
  • 1 bottle (12 oz) chili sauce
For the meatballs
  • 1 package (32 oz) meatballs fully cooked frozen; thawed in the refrigerator

Equipment

  • 1 4- to 6-quart slow cooker

Method
 

Make the sauce
  1. Whisk the grape jelly and chili sauce together in a 4- to 6-quart slow cooker.
Cook the meatballs
  1. Add the thawed meatballs and stir to coat.
  2. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until hot throughout and 165°F in the center.

Notes

For even coating, stir the sauce until smooth before adding the meatballs. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use meatballs and chili sauce labeled gluten-free.