My Mom’s famous party meatballs!
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!”
Since then, I always love to bring out this easy recipe when I’m hosting a bunch of guests for a Christmas or Super Bowl party.
It’s super quick to throw together, only requires 3 simple 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 a ketchup and grape jelly meatball recipe!
We used to enjoy these every Christmas with my dad and stepmom. Sadly they passed away several years ago. When I found this recipe and made it as a Thanksgiving appetizer it brought my husband, daughter and me back to the warmth we felt celebrating with our family so many years ago. Thank you so much for this delicious simple recipe!!
– Risa
Ingredients and Substitutions
Please see the recipe card below for ingredient amounts and a full printable recipe.
Worcestershire sauce: Technically the fourth ingredient, but I swear it’s what takes this sauce from pretty good to incredible! It adds depth and balances the sweetness, but you can leave it out if you need to.
Meatballs: I almost always use frozen meatballs, and honestly, no one can ever tell the difference! You can also make them from scratch with beef, pork, or turkey. If you’re grabbing pre-made ones from the store, stick with the homestyle kind, not the Italian-seasoned ones.
Grape jelly: This is my go-to for that perfect sweet punch. You can use regular jelly or jam, or feel free to mix in other flavors (see my tips below for fun combos!)
Ketchup: Regular or no-sugar-added works just fine. I even sometimes swap in barbecue sauce for a tangier twist.
Step-by-step Instructions
Please see the recipe card below for more detailed ingredient amounts.
Whisk together the sauce.
In the bottom of a 6-quart Crockpot, whisk together the ketchup, grape jelly, and Worcestershire sauce. (This ensures everything is fully blended before the meatballs join the party!)
Add the meatballs and cook!
Toss in your meatballs (frozen or thawed) and make sure each one is coated in sauce so they stay nice and juicy.
Cover and cook on low for 3 to 4 hours or high for 1 to 2 hours. Stir during the last 30 minutes to make sure nothing sticks or burns.
Using frozen meatballs? There’s no need to thaw! Simply add an extra hour in the Crockpot or 5 to 10 minutes on the stovetop so they’re heated all the way through.
Stovetop Directions
In a large skillet or saucepan, whisk together the ketchup, grape jelly, and Worcestershire sauce over medium heat until smooth.
Add the meatballs, making sure each one is coated in the sauce. Cover the pan with a lid and let everything simmer gently for 15–20 minutes, stirring occasionally so nothing sticks or burns.
Pro Tip: If you’re using frozen meatballs, give them an extra 5-10 minutes to heat through completely.
More Fun Sauce 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
Absolutely! Homemade meatballs work perfectly. Just make sure they’re fully cooked before adding them to the sauce, or adjust your cooking time slightly.
Totally. Grape is classic, but try apricot, pineapple, or even cranberry for a fun twist. Mix and match with your ketchup or BBQ sauce to customize!
It is not necessary to thaw meatballs before cooking. However, they will take longer to heat all of the way through.
Technically no, but it really adds depth and balances the sweetness of the jelly. If you skip it, the sauce will still be tasty but a bit flatter in flavor
They’re amazing on their own as an appetizer, over rice or mashed potatoes as a main, or even on toothpicks for parties. They’re seriously so versatile!
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Crockpot Grape Jelly Meatballs Recipe
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Ingredients
- 1 ½ cups ketchup
- ¾ cup grape jelly or other fruit jam or preserves
- 1 tablespoon 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 tablespoon Worcestershire sauce
- Toss meatballs 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.36 oz. meatballs
- Cook Meatballs in 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.-OR- Stovetop Instructions: 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
Notes
- Meatballs: Frozen or homemade both work perfectly. I almost always use frozen, and no one can ever tell the difference!
- Ketchup: Feel free to switch it up and use barbecue sauce for a different spin!
- Jelly: Grape jelly is classic, but feel free to swap with apricot, pineapple, or cranberry for a fun twist.
- Worcestershire Sauce: Technically the fourth ingredient, but it really elevates the sauce by balancing the sweetness. Don’t skip if you can!
- Prep Ahead: You can whisk the sauce and toss the meatballs together a few hours or even a day before cooking. Keep covered in the fridge until ready to cook.
- Storage: Leftovers keep in an airtight container in the fridge for 3–4 days.
- Serving Tip: Serve over rice or mashed potatoes, or keep as a party appetizer with toothpicks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Appetizer Recipes
Serve these crockpot meatballs along with these other dishes for a complete party spread:
We used to enjoy these every Christmas with my dad and stepmom. Sadly they passed away several years ago. When I found this recipe and made it as a Thanksgiving appetizer it brought my husband , daughter and me back to the warmth we felt celebrating with our family so many years ago. Thank you so much for this delicious simple recipe!!
Yay! So happy to hear you enjoyed the recipe, Risa! It’s so good and so easy. Thanks so much for taking the time to leave a comment and rating!
My mom use to make these many years ago. We loved them and I’d lost the simple recipe. So, now I can make them! Thanks for posting this!
Yay! So happy to hear you enjoyed the recipe! It’s such an easy and classic dish. Thanks so much for taking the time to leave a comment and rating!
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!