Description
This Crockpot Grape Jelly Meatballs recipe has been a family favorite for decades! With just 3 main ingredients and 5 minutes of prep, ketchup and grape jelly come together to make the perfect sweet-and-sour sauce for coating savory meatballs.
Ingredients
Scale
- 1 ½ cups ketchup
- ¾ cup grape jelly (or other fruit jam or preserves)
- 1 tablespoon Worcestershire sauce (optional)
- 36 oz. cooked meatballs
- Parsley (for garnish, optional)
Instructions
- Step: Whisk ketchup, jelly, and Worcestershire in the bottom of a 6-quart Crockpot or a large pot on the stovetop until smooth.
- Step: Toss the meatballs into the sauce until they are all well coated.
- Step: If using a Crockpot, cook on low for 3-4 hours or on high for 1-2 hours, stirring during the last 30 minutes. If using a stovetop, cover and cook over medium-low heat for 15-20 minutes, stirring occasionally.
- Step: Serve warm with a sprinkle of finely chopped parsley.
Notes
Meatballs can be frozen or homemade; if frozen, add an extra hour to slow cooker time or 5-10 minutes to stovetop time. Store leftovers in an airtight container for 3-4 days.
- Prep Time: PT5M
- Cook Time: PT240M
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 317 kcal
- Sugar: 17 g
- Sodium: 339 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 61 mg
Keywords: crockpot meatballs, grape jelly meatballs, appetizer, easy party food, sweet and sour meatballs