Editor's Desk 
Grape Jelly Meatballs are the 3-ingredient party appetizer that disappears before anything else on the table. The jelly and BBQ sauce cook down into a sticky, sweet-and-savory glaze that coats every meatball in a glossy shine. Dump it all in the crockpot and let it do the work!
Grape Jelly Meatballs may sound strange, but they taste incredible.
I’ve brought these to Super Bowl parties, New Year’s Eve, our annual Christmas party, and more potlucks than I can count. They are ALWAYS the first thing gone! The jelly melts into the sauce and turns into a sticky glaze that tastes nothing like the jar it came from.
So many grape jelly meatball recipes just say “a jar of this, a bottle of that” and leave you guessing. The truth is the ratio is everything. I use 2 pounds of meatballs, 10 to 12 oz of jelly, and a full 12 oz of BBQ or chili sauce, which lands right in that sweet-and-tangy pocket without tipping into candy territory. Nail that balance and you’ll never make them another way.
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︎ Jess —
Key Ingredients and Substitutions
- Meatballs: Fully-cooked frozen “homestyle” meatballs (beef, pork, turkey, etc) are the easy go-to that hold their shape. They’re mildly seasoned and hold their shape. I’ve used my homemade Italian meatballs before, but they tend to fall apart even if frozen.
- Barbecue Sauce: Use our favorite brand, Sweet Baby Ray’s is my go-to. Or you can use Heinz chili sauce instead for a slightly zesty (not spicy) tang. BBQ sauce gives a smokier, sweeter result.
- Grape Jelly: Cranberry jelly (or cranberry sauce), apricot preserves, or orange marmalade are popular swaps. Around the holidays I always use a can of cranberry sauce!
How To Make Grape Jelly Meatballs
Visit the recipe card below for the ingredient amounts and full directions.
Whisk the sauce. Stir the BBQ or chili sauce and grape jelly together right in the crockpot, or in a large pot on the stovetop.
Add meatballs and cook. Tip in the frozen meatballs and toss until every one is coated in sauce. Cover and cook until hot all the way through, stirring now and then so nothing sticks.
Serve and enjoy. Pop the lid off for the last hour if you want the sauce thicker, then set the crockpot to warm and serve with toothpicks.
Jessica’s Tips
- Different ways to serve them. Usually, I just open the lid of the Crockpot, keep it set to warm, and serve with toothpicks and/or a slotted spoon. You can also serve them on a platter if you’d like.
- Don’t skip the stir. Give the crockpot a stir every so often so the meatballs cook evenly and the bottom layer doesn’t scorch.
- Keep it on warm for serving. Once it’s hot, flip the crockpot to warm so the meatballs stay glossy and grabbable all through the party without overcooking.
- Make them sweet and spicy. Reach for a spicy BBQ sauce, or stir in crushed red pepper flakes, hot sauce, or a sliced jalapeño (seeds in for real heat) to balance the sweetness.
Frequently Asked Questions
It usually comes down to your chili sauce brand or using jelly versus jam. To fix it, leave the crockpot lid off for the last hour so the sauce reduces, or stir in a cornstarch slurry (1 tablespoon cornstarch plus 1 tablespoon cold water) during the last 15 minutes.
Yes! Jam works great. Jelly gives you a clearer, shinier glaze, while jam sets a little thicker and cloudier. The flavor is nearly identical either way.
You can! Swap them in for the meatballs, or add a package right alongside them. There’s plenty of glaze to coat both.
Yes, but you will likely need two crockpots. This recipe uses 2 pounds of meatballs and fills up a 6 quart crockpot.
Easy Grape Jelly Meatballs
Ingredients
- 32 oz frozen, fully-cooked meatballs do not thaw
- 12 oz barbecue sauce or Heinz chili sauce
- 10 oz grape jelly or cranberry sauce/jelly
Instructions
Crockpot Directions:
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Add the barbecue sauce and jelly to the crockpot and stir to combine. Add in the meatballs and stir to coat them in the sauce.
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Cover and cook for 2 to 3 hours on HIGH, or 4 to 6 hours on LOW, until the meatballs and sauce are good and hot. I like to give the meatballs a good stir every once in a while.
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Set the crockpot heat to warm. Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish.
Stovetop Directions:
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In a large, deep pot (with a lid) over medium heat, add the barbecue sauce and jelly. Stir to combine, and then add the meatballs.
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Cover pan and simmer, stirring often, until the meatballs are warmed through, about 12 minutes. Serve immediately or transfer to a crockpot to keep warm.
Notes
Reheat: Warm them in the microwave in 30-second intervals or use a slow cooker on the “low” setting, stirring occasionally, to gradually heat them up for a gathering.
Nutrition
Categories:
More Meatball Recipes To Try
- Meatball Casserole – A saucy, cheesy, hearty pasta dish baked in a big pan!
- Swedish Meatballs – With the very best creamy sauce that coats every bite.
- Chicken Piccata Meatballs – Smothered with a lemon-caper sauce.
- Crockpot BBQ Meatballs – The easy homemade bbq sauce makes them!
- Crockpot Buffalo Chicken Meatballs – Spicy and tangy, just like hot wings.
- Greek Chicken Meatballs – With Greek herbs and seasonings.
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