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Grape Jelly Meatballs
Grape jelly meatballs
, made with only 3 ingredients, are a party staple. Fix them on the stove, in the crockpot, or in the instant p
ot!
Course
Appetizer, Main Course
Cuisine
American
Keyword
grape jelly meatballs
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
276
kcal
Author
April Woods
Ingredients
32
ounces
grape jelly
24
ounces
tomato chili sauce
3 - 5
pounds
prepared meatballs
(frozen works great)
OPTIONAL
corn starch slurry
1 tablespoon cornstarch + 1 tablespoon cold water (repeat as needed)
Instructions
Stove Top
In a large pot, whisk together grape jelly and chili sauce over medium-low heat until sauce is mixed and reaches a low simmer.
Stir in meatballs and heat until cooked through.
Slow Cooker
Add grape jelly and chili sauce to slow cooker, whisk together and then stir in meatballs.
Cover and cook until heated through (high at least 3 hours, low at least 4 hours).
Instant Pot
Add grape jelly, chili sauce, and 1 cup water to instant pot, whisk together and then stir in meatballs.
Cover and set to sealing. Cook on manual (high pressure) for 5 minutes, then do a careful quick release (pause if it begins to sputter).
Remove lid and stir meatballs.
To thicken sauce, stir in corn starch slurry until desired consistency is reached.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Nutrition
Calories:
276
kcal