Description
This Crockpot Grape Jelly Meatballs recipe has been a family favorite 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.
Ingredients
Scale
- 1 ½ cups ketchup
- ¾ cup grape jelly (or other fruit jam or preserves)
- 1 tablespoon Worcestershire sauce (optional)
- 36 oz. beef or turkey meatballs (cooked)
- Parsley (for garnish, optional)
Instructions
- Step 1: Whisk ketchup, jelly, and Worcestershire in either the bottom of a 6-quart Crockpot or in a large pot on the stovetop until smooth.
- Step 2: Toss meatballs until they are all well coated.
- Step 3: 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.
- Step 4: Serve meatballs with a sprinkle of finely chopped parsley and enjoy!
Notes
Frozen or homemade meatballs both work perfectly. You can swap grape jelly for apricot, pineapple, or cranberry preserves. Ketchup can be replaced with barbecue sauce for a tangier twist.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- 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, party appetizer, sweet and sour meatballs