Four ingredients and 5 minutes of prep time is all you need to make these Grape Jelly Meatballs in your Crockpot! Ketchup and grape jelly combine to form the best sweet and tangy sauce. Your game day or holiday party guests will keep coming back for more of this delicious bite-sized appetizer!
Growing up I always looked forward to these sticky sweet and a little tangy meatballs my mom would make for our holiday or game day parties.
It wasn’t until I was older that I finally asked my mom what made those meatballs so good.
“Oh honey, it’s just a bit of ketchup and grape jelly!”
If I didn’t know any better I might have thrown up in my mouth right then and there, but I had already witnessed firsthand the fabulous flavors that random combination of ingredients made!
Since then I always love to bring out this recipe when I’m hosting a bunch of guests for our Christmas or Super Bowl party.
It’s super quick to throw together, only requires 3 ingredients (with an optional fourth!), and they stay warm all night long if you make them in a Crockpot!
Not to mention, I always get a kick out of the look on my friends’ faces when I tell them they’re eating ketchup and grape jelly meatballs!!
Ingredients
The simple ingredients you need to make this Grape Jelly Meatballs recipe include:
- Meatballs. Choose either frozen or homemade ground beef, pork, or turkey meatballs. If you select pre-made, make sure to get the homestyle kind and not the ones with Italian seasoning.
- Grape jelly. Organic or conventional jelly or jam can be used. (Read below about more flavor combinations.)
- Ketchup. Both regular or no sugar added will work.
- Worcestershire sauce. This adds a great depth of flavor to help counteract the sweetness from the jelly. You can leave it out if you don’t have any available.
How to Make Grape Jelly Meatballs
The basic steps for making Grape Jelly Meatballs are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
You can make them either on the stovetop or in a Crockpot, so I’ll be sure to go over both sets of instructions for you below!
Whisk the Sauce
Combine the ketchup, grape jelly, and Worcestershire sauce with a whisk. Mix the sauce directly in a large pot on the stove, or in the bottom of a 6-quart Crockpot to avoid extra dirty dishes.
It is best if you do this before adding in the meatballs so all of the sauce ingredients are well incorporated.
Add Meatballs
Toss in the meatballs until they are completely coated. You want to make sure they are covered in sauce so they do not dry out.
Cook in Crockpot
To make slow cooker meatballs, set the Crockpot to low for 3-4 hours, or high for 1-2 hours. Warm until heated through.
Avoid burning by stirring the meatballs in the sauce during the last 30 minutes of cooking.
-OR- Simmer on Stove
Once everything has been mixed, cover the pot with a lid. Cook the meatballs over medium-low heat for 15-20 minutes, or until completely warm.
Stir occasionally to make sure they do not burn.
Cook’s Tip: For both the slow cooker and the stovetop cooking methods you can either add frozen meatballs directly to the pot or thaw before adding them in. Frozen meatballs will take longer to cook all the way through so you’ll need to add an extra hour for the Crockpot and 5-10 minutes on the stovetop.
Serving
Garnish with a sprinkle of parsley.
Spoon the meatballs and sauce over rice or mashed potatoes for a main dish. Or, serve with toothpicks for a party appetizer.
Meal Prep and Storage
- To Prep-Ahead: Mix up the sauce and refrigerate until you are ready to use.
- To Store: Keep leftovers in an airtight refrigerator for up to 3-5 days.
- To Freeze: Seal the meatballs in a freezer-safe airtight container for up to 3 months.
- To Reheat: Return to a slow cooker, warm in a pot in the stove, or pop them in the microwave.
Dietary Modifications
The recipe you’ll find below is already dairy-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-free. Make your own homemade meatballs from scratch, or look for certified gluten-free frozen meatballs.
- Low-carb. Select sugar-free jelly and no sugar added ketchup.
- Paleo. Find a paleo-approved ketchup (such as the Primal brand) and a sugar-free Paleo grape jelly.
More Flavor Variations
What’s so fun about this recipe is that there are so many other ingredient combinations you can try:
- BBQ sauce + apricot preserves
- Ketchup + pineapple preserves
- Heinz chili sauce + orange marmalade
- Ketchup + cranberry sauce
FAQs
This delicious recipe goes great with rice, mashed potatoes, peppers and onions, or rolls.
It depends on the brand, but yes, jelly can contain high amounts of carbs from the fruit and any added sugars.
It is not necessary to thaw meatballs before cooking. However, they will take longer to heat all of the way through.
You can use any jelly you enjoy the taste of, or even cranberry sauce.
Expert Tips and Tricks
- Whisk it good. Make sure the sauce ingredients are thoroughly combined for the right flavor.
- Skip a step. Buy pre-made meatballs instead of making your own to save time.
- Get creative. Try different jelly and sauce combinations to mix it up.
- Add a kick. Mix in some cayenne pepper to make this recipe spicy.
- Keep them hot. If you are serving at a potluck you can set the crock pot to the “warm” setting once they are heated through.
More Party Appetizer Recipes
Serve these crockpot meatballs along with these other dishes for a complete party spread:
Slow Cooker Buffalo Chicken Meatballs
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Grape Jelly Meatballs Recipe
Ingredients
- 1 ½ cups ketchup
- ¾ cup grape jelly
- 1 Tbsp. Worcestershire sauce optional
- 36 oz. meatballs cooked
- Parsley for garnish, optional
Instructions
- Whisk ketchup, jelly, and Worcestershire in either the bottom of a 6-quart Crockpot or in a large pot on the stovetop until smooth.1 ½ cups ketchup, ¾ cup grape jelly, 1 Tbsp. Worcestershire sauce, 36 oz. meatballs
- Add meatballs and toss until they are all well coated.
- For both the slow cooker and the stovetop cooking methods you can either add frozen meatballs directly to the pot or thaw before adding them in. Frozen meatballs will take longer to cook all the way through so you'll need to add an extra hour for the Crockpot and 5-10 minutes on the stovetop.
- Crockpot: Cook on low for 3-4 hours, or on high for 1-2 hours. Stir the meatballs in the sauce during the last 30 minutes of cooking to ensure they do not burn.
- Stovetop: Cover the pot with a lid and cook over medium-low heat for 15-20 minutes, or until heated through.
- Give the meatballs a good stir a few times throughout cooking to ensure they do not burn.
- Serve meatballs with a sprinkle of finely chopped parsley and enjoy!Parsley
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Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I served your delicious sweet and sour meatballs over roasted spaghetti squash, and it was really good! Thanks for your yummy recipe!
Yay! So happy to hear you enjoyed the recipe, Christine! That sounds absolutely amazing. Thanks so much for taking the time to leave a comment and rating!
I had everything on hand to make these meatballs for a potluck and they were great! We used the Worcestershire!
Yay! So happy to hear you enjoyed the recipe! So glad you had everything already! Thanks so much for taking the time to leave a comment and rating!