Grape Jelly Meatballs
Tags: Appetizer
One Pot
The easiest party appetizer on the planet is also the most delicious. Crockpot Meatballs with Grape Jelly Sauce is a lifesaver for hungry crowds and cocktail parties, so make a double batch!
Ingredients
- 1 (32 ounce) bag frozen fully-cooked meatballs (see notes to make meatballs from scratch)
- 12 ounces chili sauce
- 10 ounces grape jelly
Created by: David
Saved by
Instructions
- Add frozen meatballs to crockpot.
- Add chili sauce and grape jelly.
- Cover and cook for to hours on HIGH or to hours on LOW, until the sauce is hot.
- Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish.
- Add meatballs to saucepan.
- Add chili sauce and grape jelly.
- Cover and simmer over medium heat until the sauce is hot, about minutes.
Recipe Notes & Tips
Note 1: 1 pound ground beef
Note 2: 1 pound ground pork
Note 3: 1 cup bread crumbs
Note 4: 2/3 cup finely minced onion
Note 5: 2 teaspoons Worcestershire sauce
Note 6: Salt and freshly ground black pepper
Note 7: 1/2 cup vegetable shortening (for frying the meatballs)
Note 8: In a large bowl, combine beef, pork, bread crumbs, onion, milk, egg, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper.
Note 9: Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total).
Note 10: Heat vegetable shortening in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides and the meatballs are cooked, about 5 to 7 minutes per batch (an internal thermometer should read 165 degrees for 15 seconds). Add more shortening between batches if the skillet looks dry.
Note 11: Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and set a rack on top. Arrange meatballs on rack and bake until browned with crispy edges, about 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).
Note 12: Sweet chili sauce or barbecue sauce may be substituted for regular chili sauce. The flavor will be a little different but still delicious!
Note 13: Adapted from “Appetizer Meat Balls” in the Calico Capers Go To Cookbook.
Note 14: To make the meatballs from scratch:
Note 15: To make the meatballs:
Note 16: To fry the meatballs:
Note 17: To bake the meatballs:
Note 2: 1 pound ground pork
Note 3: 1 cup bread crumbs
Note 4: 2/3 cup finely minced onion
Note 5: 2 teaspoons Worcestershire sauce
Note 6: Salt and freshly ground black pepper
Note 7: 1/2 cup vegetable shortening (for frying the meatballs)
Note 8: In a large bowl, combine beef, pork, bread crumbs, onion, milk, egg, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper.
Note 9: Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total).
Note 10: Heat vegetable shortening in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides and the meatballs are cooked, about 5 to 7 minutes per batch (an internal thermometer should read 165 degrees for 15 seconds). Add more shortening between batches if the skillet looks dry.
Note 11: Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and set a rack on top. Arrange meatballs on rack and bake until browned with crispy edges, about 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).
Note 12: Sweet chili sauce or barbecue sauce may be substituted for regular chili sauce. The flavor will be a little different but still delicious!
Note 13: Adapted from “Appetizer Meat Balls” in the Calico Capers Go To Cookbook.
Note 14: To make the meatballs from scratch:
Note 15: To make the meatballs:
Note 16: To fry the meatballs:
Note 17: To bake the meatballs: