Description
Delightful grape jelly meatballs coated in a sweet and savory sauce, perfect for any gathering.
Ingredients
Scale
- 32 ounces (907 grams) frozen fully cooked meatballs
- 1 cup (240 milliliters) grape jelly
- 1 ½ cups (360 milliliters) barbecue sauce
- 2 tablespoons (30 milliliters) chili garlic sauce
Instructions
- In your slow cooker, add the frozen meatballs, grape jelly, barbecue sauce, and chili garlic sauce.
- Use a spatula or a spoon to gently stir until the meatballs are fully coated in the sauce mixture.
- Cover the slow cooker with its lid and set it to low heat. Let the meatballs cook and absorb the flavors for about 3-4 hours, stirring halfway through.
- Once cooked, switch the slow cooker to the warm setting, and transfer the meatballs to a serving dish.
- Optional—sprinkle some freshly chopped parsley or chives for a pop of color before serving.
Notes
These meatballs can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg
Keywords: meatballs, appetizers, grape jelly, barbecue sauce, party food