Original Post: https://backup.evolvingtable.com/grape-jelly-meatballs/
Grape Jelly Meatballs Recipe
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!
Servings: 12 servings
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
Video
Nutrition
Calories: 317kcal | Carbohydrates: 23g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 339mg | Potassium: 365mg | Fiber: 1g | Sugar: 17g | Vitamin A: 161IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg