I love trying unique party appetizers and my Grape Jelly Meatballs are a definite hit. Combining grape jelly with chili sauce, tangy Worcestershire sauce, and a sprinkle of garlic powder creates an irresistible blend. This mix of sweet and savory flavors is perfect for casual gatherings and fun tailgate nights.

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I’m always up for something a bit different when it comes to party food. Let me share one of my all-time fav recipes — Party Meatballs, also known as Grape Jelly Meatballs.

This recipe is as simple as it gets and it really feeds a crowd. I start with 2 lbs of frozen meatballs that I toss into my slow cooker and then mix in a 12 oz jar of grape jelly with a 12 oz can of chili sauce.

I add in 2 tbsp of Worcestershire sauce along with 1/4 cup of brown sugar, 1/2 tsp of garlic powder, and a little salt and pepper. If you like a small kick, a 1/4 tsp of red pepper flakes will do the trick.

Before you know it the meatballs are swimming in a tangy, sweet sauce that’s perfect for any party or tailgate food extravaganza. Enjoy!

Why I Like this Recipe

I really love this recipe because it’s just so simple to throw together. I don’t have to thaw the meatballs which saves me a ton of time on busy nights. The mix of grape jelly and chili sauce gives it that perfect balance of sweet and tangy flavors that always surprises me. I also like that it’s a great party snack – everyone ends up asking for more and it always makes the party vibe way better. Lastly, I appreciate that I can set it and forget it in the slow cooker, which just means less fuss and more chill time.

Ingredients

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Frozen meatballs: A protein-packed base with hearty flavor and satisfying texture.
Grape jelly: Sweet, fruity carb boost that gives a unique tang to the dipping sauce.
Chili sauce: A tangy, slightly spicy condiment that elevates the overall flavor profile.
Worcestershire sauce: Rich umami booster adding depth, notes of tang, and savory complexity.
Brown sugar: Natural sweetener that balances heat and tang while creating a sticky glaze.
Garlic powder: Mild seasoning adding an aromatic, savory boost that brightens the sauce.
Red pepper flakes: Optional spice to give a subtle heat punch and extra flavor layers.

Ingredient Quantities

2 lbs frozen meatballs (about 30 to 40 meatballs)

1 (12 oz) jar of grape jelly

1 (12 oz) can of chili sauce

2 tbsp Worcestershire sauce

1/4 cup brown sugar

1/2 tsp garlic powder

Salt, to taste

Pepper, to taste

1/4 tsp red pepper flakes (optional if you like a little kick)

How to Make this

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1. Dump the frozen meatballs (about 30-40) into your slow cooker, no need to thaw them first.

2. In a bowl, mix together the grape jelly, chili sauce, Worcestershire sauce, brown sugar, garlic powder, salt, pepper and if you like a kick, add the red pepper flakes.

3. Pour the sauce mixture over the meatballs so they all get evenly coated.

4. Give the meatballs a gentle stir so the sauce is really spread out.

5. Set your slow cooker to low and let everything cook for 4-6 hours or set it on high for 2-3 hours if you’re in a rush.

6. Stir the meatballs halfway through cooking if you can, so they stay savory and moist.

7. Once they’re done, taste a meatball and adjust salt or pepper if needed.

8. Scoop them out and serve warm with toothpicks for a tasty party treat.

Equipment Needed

1. Slow cooker – used to cook the meatballs over several hours.
2. Mixing bowl – for combining the grape jelly, chili sauce, Worcestershire sauce, brown sugar, garlic powder, salt, pepper, and red pepper flakes.
3. Measuring cups and spoons – to accurately measure out the sauce ingredients.
4. Stirring utensil – like a spoon, to gently coat the meatballs with the sauce.
5. Serving utensil – such as a slotted spoon or tongs, for scooping the cooked meatballs out of the slow cooker.
6. Toothpicks – for serving the meatballs as a party snack.

FAQ

Q: Can i use fresh meatballs instead of frozen?

A: Yes you can try using fresh ones. Just keep an eye on the cook time cause they might cook a bit faster then frozen ones.

Q: Do i need to use grape jelly or can i substitute another jelly?

A: You can substitute, but grape jelly gives a unique tart-sweet flavor to the sauce. Feel free to experiment, but the taste will change a little.

Q: How long should i let the meatballs simmer in the sauce?

A: Simmer them on low heat for about 30 minutes. Make sure you stir often so the sauce doesnt stick or burn.

Q: Can i make this dish in advance?

A: Yes, you can make it ahead of time and then reheat it. Just be sure it heats up thoroughly before serving.

Q: Is the recipe very spicy?

A: Its not too spicy. If you like a little kick, add the red pepper flakes, but if you dont, you can leave them out without affecting the overall flavor.

Party Meatballs Recipe Substitutions and Variations

If you dont have grape jelly, you can try apricot preserves or even use raspberry jam for a similar sweet-tart flavor.
No chili sauce? Mix some ketchup with a few drops of your favorite hot sauce and a pinch of sugar to mimic that tangy heat.
If you’re out of Worcestershire sauce, use a combo of soy sauce and a splash of apple cider vinegar. It gives a similar depth of flavor.
Instead of brown sugar, you can swap in coconut sugar or even a bit of honey. Just be sure to adjust the quantity to taste.
Don’t have garlic powder on hand? Fresh minced garlic works great, just remember to let it cook a bit longer to soften its sharpness.

Pro Tips

1. Try browning the meatballs in a pan before tossing them in the slow cooker. It gives ’em an extra depth of flavor that really pops, and they won’t lose as much juice during cookin’.

2. If you want a thicker sauce, take off the lid for the last half hour of cookin so some of the liquid can evaporate. It’s a neat trick that makes the sauce stickier and even more delicious.

3. Don’t be afraid to tweak the spices. A little extra garlic powder or a splash of vinegar can up the flavor game if you feel like the basic mix is a touch bland.

4. Give the mix a good stir right after adding all the ingredients to the meatballs. Making sure every meatball gets a bit of the sauce helps them stay moist and tasty throughout the cook.