Sweet, savory, and tangy, these retro Grape Jelly Meatballs are the perfect crowd-pleasing appetizer!
Imagine a mid-century cocktail party, filled with beautifully dressed people sipping on their immaculate martinis, like a scene from the hit show Mad Men, with its Don Draper vibe. On the Danish Modern side buffet sits an array of appetizers: tiny cucumber sandwiches, cocktail franks, an aspic, and (of course) a platter of grape jelly meatballs. These meatballs may not be as trendy as they were in the 1960s, but there’s a reason they were so popular: they’re easy and delicious!
Like other strange bedfellows (think cola pot roast, or coffee in chocolate cake), grape jelly and meatballs don’t initially seem like they’d go well together. However, the sweetness of the grape jelly mixed with another odd ingredient—chili sauce—makes for a sweet and savory flavor that is irresistible. The grape jelly not only gives the meatballs a sweetness, but a glossy texture that coats the meatballs perfectly.
Grape jelly meatballs are the ultimate dish for your next party, family gathering, or potluck, because they are easy to make and taste great. Using frozen, prepared meatballs and a slow cooker means that this is a dump-and-go recipe. These grape jelly meatballs are the perfect appetizer or entree and will be a hit with the entire family.
What Is Chili Sauce?
Chili is one of those words that can mean different things: it can be a stew, a pepper, a topping, or a bottled condiment. So what exactly is “chili sauce?” It’s usually made up of tomato sauce, sugar, garlic, and zesty spices—chili powder, cumin, and pepper. It’s sweeter than hot sauce but hotter than ketchup. You can make your own or find it in the condiment aisle of your supermarket.
Ingredients
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups chili sauce
- 1 1/2 cups grape jelly
- 2 pounds frozen fully cooked meatballs
- Freshly chopped parsley for garnish
How To Make Grape Jelly Meatballs
Step 1: Mix the cayenne into the chili sauce. Then, in a slow cooker, combine the grape jelly and chili sauce. Stir until well mixed.
Step 2: Add the frozen meatballs to the slow cooker. Stir to coat the meatballs evenly, covering all sides with the sauce mixture.
Step 3: Cover the slow cooker with the lid and set to low. Cook for 3 hours, stirring occasionally.
Step 4: Garnish with fresh parsley if desired, and serve warm.
FAQs & Tips
How To Make Ahead And Store
Since grape jelly meatballs is a slow cooker recipe, it’s definitely a make-ahead. Ideally, start them 3-4 hours before serving and just leave the slow cooker on “warm” during your event. If you need to make them more ahead than that, you can make them up to 3 days ahead and store them in the refrigerator. Gently reheat to serve.
Why Is My Sauce Lumpy?
If the sauce seems lumpy in Step 1 even after mixing, don’t worry. It will thin out and become smoother as it heats up. You can stir it once or twice during the cook time just to ensure no jelly lumps remain, but it’s not necessary.
Can I Use Asian Sweet Chili Sauce?
You might be tempted to use Asian (or specifically Thai) sweet chili sauce, but it’s a different animal than the chili sauce called for here. Generally, you want a tomato-based chili sauce for this recipe. A popular, widely available brand is Heinz.
Serving Suggestions
The easiest way to serve grape jelly meatballs is to set your slow cooker out on your party table and put some fancy cocktail toothpicks next to it. You’re done! Super easy appetizer. Make it a full appetizer assortment by serving the grape jelly meatballs alongside Little Ham And Cheese Tarts, Crab Cakes And Cocktail Sauce, a colorful plate of Antipasto Skewers, and Spinach Artichoke Bruschetta.
Grape jelly meatballs also make a delicious entree served over Baked Rice with a side of Roasted Asparagus.
Grape Jelly Meatballs
Ingredients
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups chili sauce
- 1 1/2 cups grape jelly
- 2 pounds frozen fully cooked meatballs
- Freshly chopped parsley for garnish
Instructions
- Mix the cayenne into the chili sauce. Then, in a slow cooker, combine the grape jelly and chili sauce. Stir until well mixed.
- Add the frozen meatballs to the slow cooker. Stir to coat the meatballs evenly, covering all sides with the sauce mixture.
- Cover the slow cooker with the lid, and set to low. Cook for 3 hours, stirring occasionally.
- Garnish with fresh parsley if desired, and serve warm.
Leave a Comment