Go Back
Meatballs in Grape Jelly Sauce Recipe
Ash Tyrrell

Meatballs in Grape Jelly Sauce Recipe

I’ll be honest — the first time I made these Grape Jelly Meatballs, I wasn’t sure what to expect. But once I tasted that sweet-and-savory sauce hugging every meatball, I was completely hooked! This recipe was a huge hit at my last gathering, and the slow cooker was empty in no time.
Print Recipe Pin Recipe
Total Time 3 hours 10 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 pounds fully cooked meatballs frozen for convenience or homemade for richer flavor; both work beautifully
  • 1 ½ cups ketchup adds tangy depth and balances the sweetness of the jelly
  • ¾ cup grape jelly creates that signature sweet glaze and glossy sauce texture

Method
 

  1. If using frozen fully cooked meatballs, there’s no need to thaw them. Simply place them directly into the slow cooker. If you’re using homemade meatballs, make sure they’re fully cooked before adding them in.
  2. Pour the ketchup and grape jelly over the meatballs in the slow cooker. Stir gently until the meatballs are evenly coated and the sauce begins to combine.
  3. Cover the slow cooker and cook on low for 3 to 4 hours. Stir occasionally to help the sauce blend smoothly and ensure every meatball is coated in that glossy, flavorful glaze.

Notes

  • I like to whisk the ketchup and jelly together before adding them to the slow cooker. It helps create a smoother sauce from the start.
  • Sometimes I leave the lid slightly ajar during the last 30 minutes if I want the sauce to thicken a bit more.
  • When I use homemade meatballs, I season them well because that extra flavor really shines through the sweet sauce.
  • If I want a little kick, I add a small dash of hot sauce or red pepper flakes.