Yield: 8 Servings
Easy Grape Jelly Meatballs
Grape Jelly Meatballs are always a crowd favorite appetizer made in the crockpot or on the stovetop with just 3 simple ingredients!! Everyone will fight over the last sweet-and-savory bite.
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
Store: Transfer leftover meatballs to an airtight container and store in the refrigerator for up to 4 days.
Reheat: Warm them in the microwave in 30-second intervals or use a slow cooker on the "low" setting, stirring occasionally, to gradually heat them up for a gathering.
Nutrition
Serving: 1 serving, Calories: 547kcal, Carbohydrates: 65g, Protein: 17g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 1204mg, Fiber: 4g, Sugar: 47g