Original Post: https://www.evolvingtable.com/grape-jelly-meatballs/
Crockpot Grape Jelly Meatballs Recipe
This Crockpot Grape Jelly Meatballs recipe has been a family favorite of ours for DECADES! With just 3 ingredients and 5 minutes of prep, ketchup and grape jelly come together to make the perfect sweet-and-sour sauce for coating homemade or frozen meatballs.
Servings: 12 servings
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
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
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
