Grape Jelly Meatballs are an easy appetizer made with just 3 ingredients: frozen meatballs, a jar of jelly, and a bottle of bbq sauce (or chili sauce). Make them in the crockpot, or on the stovetop, and they’ll disappear *so* fast!
Sweet & Savory Meatballs: Classic Party Favorite!
I’ve made these crockpot meatballs for Super Bowl, New Years Eve, our annual Christmas party and so many potlucks. No matter when I serve them, one thing always remains true – this easy appetizer recipe is ALWAYS the most popular with zero leftovers!
You may be surprised to see “grape jelly” and “meatballs” in the same sentence. But just trust me, this recipe is an old party classic that has been around for decades. The jelly and bbq sauce cooks down into a sweet and savory glaze that perfectly coats the meatballs. I personally love this recipe best made with a can of cranberry sauce and bbq sauce. There are a ton of different ways to customize these meatballs to really make them your own!
Have more frozen meatballs to use up? Try our crockpot bbq meatballs, 4-ingredient meatball sub casserole, or my favorite easy pizza soup recipe!
What Makes This Grape Jelly Meatballs Recipe So Good?
- Always A Crowd Favorite: The sweet and savory sauce makes them a favorite with both kids and adults.
- Two Cooking Method Options: You can use the stovetop or crockpot depending on how much time you have.
- Perfect for Potlucks: They stay warm, transport easily, and can be served directly from the slow cooker!
- Budget Friendly: With only 3 ingredients, you can feed a crowd without breaking the bank.
- Minimal Cleanup: Made in just one-pot, cleanup is always a breeze.
Key Ingredients and Common Swaps
This is probably the easiest recipe you’ll ever make! There are only three ingredients, and no complicated cooking techniques. I personally like the flavor combination of Sweet Baby Ray’s original bbq sauce and canned cranberry sauce the best, but there are a lot of tasty options to try. Scroll down to the printable recipe card below for the exact amounts.
- Meatballs: You will need about two pounds worth of fully-cooked meatballs. I personally like to use frozen “homestyle” meatballs as they are mildly seasoned and hold their shape well. You can use turkey, beef, pork, Italian meatballs, or even Swedish meatballs… each one will adding its own unique taste.
- Sauce: You can use bbq sauce for the most classic flavor, or Heinz chili sauce for a slightly spiced (but not spicy hot!) bite. Regular ketchup will also work in a pinch, but the flavor will be less savory and more sweet.
- Jelly: You can use whatever flavor of jelly you like, such as: grape, blackberry, raspberry, or hot pepper jelly. Orange marmalade or canned cranberry sauce (or cranberry jelly) are also delicious! Jam will also work, but jelly will create a slightly shinier, clearer sauce.
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How to Make Grape Jelly Meatballs
It doesn’t get much easier than this – just mix everything together and heat it all up! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
- Combine the Sauce: Whisk the barbecue/chili sauce and jelly together in the crockpot or in a large pot on the stovetop.
- Add the Meatballs: Add the meatballs and toss until they’re evenly coated with the sauce.
- Crockpot Method: Cover and cook until warmed through, stirring occasionally so everything cooks evenly.
- Stovetop Method: Add a lid on the pot and heat, stirring often, until everything is warmed through. Then you can transfer them to a platter to serve immediately OR keep them warm in the slow cooker!
Chef’s Tips and Variations
- Flavor Options: See the key ingredients section above for lots of options for the type of meatballs, jelly, and sauce you can try!
- Thicken The Sauce: Leave the lid off the crockpot for the last hour or two so the sauce can reduce and become thick.
- Use Little Smokies: Swap the meatballs for little smokies, or you can even add a package of little smokies in right alongside the meatballs — there’s plenty of sauce for both!
- Sweet & Spicy: Use a spicy bbq sauce or add some crushed red pepper flakes, hot sauce, or cayenne pepper, to taste. You can also add a sliced jalapeño, leaving the seeds in for triple the heat!
- Make Ahead: Prepare the meatballs up to 48 hours in advance, let them cool, and store in the fridge or freezer with the lid on the crockpot. Reheat in the crockpot on high heat, until heated through, about 30 minutes.
How to Serve Grape Jelly Meatballs
- For a Party: We place a box of toothpicks next to the crockpot for easy grabbing. You can also serve them with a slotted spoon so you can add them to your plate.
- For Dinner: They are tasty served over white rice with sliced green onions on top! You can also add some steamed or sautéed broccoli and/or stir-fry veggies, they go great in the sauce too.
Easy Grape Jelly Meatballs
Ingredients
- 32 oz frozen, fully-cooked meatballs, or *cooked* homemade meatballs
- 12 oz barbecue sauce, I use Sweet Baby Ray’s Original, or Heinz chili sauce
- 10 oz grape jelly, or cranberry sauce/jelly
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Instructions
Crockpot Directions:
- Add the barbecue sauce and jelly to the crockpot and stir to combine. Add in the meatballs and stir to coat them in the sauce.
- Cover and cook for 2 to 3 hours on HIGH, or 4 to 6 hours on LOW, until the meatballs and sauce are good and hot. I like to give the meatballs a good stir every once in a while.
- Set the crockpot heat to warm. Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish.
Stovetop Directions:
- In a large, deep pot (with a lid) over medium heat, add the barbecue sauce and jelly. Stir to combine, and then add the meatballs.
- Cover pan and simmer, stirring often, until the meatballs are warmed through, about 12 minutes. Serve immediately or transfer to a crockpot to keep warm.
Notes
Nutrition
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More Easy Meatball Recipes To Try
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Was thinking about Thai chili sauce and cherry jam, what do you think?
Hi Debbie! I haven’t tried that combo but it sounds good! If you try it, please comment back and let us all know how it goes!
yummy and delicious
Philomath
Tried the cherry jam with Thai chili sauce. Delish!!! Thanks for the recipe and the alternatives.
Debbie