Crockpot Meatballs with Grape Jelly Sauce

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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!

Crockpot meatballs with grape jelly sauce in a silver bowl.

To those who’ve never tasted the miracle of crockpot meatballs, the ingredients might sound unusual, but trust the recipe and the generations of hostesses who adore it. Plain old-fashioned grape jelly and Heinz chili sauce are the secret to tangy, smoky, unstoppable meatballs.

All you have to do is throw everything together and turn on the slow cooker. If you’re using frozen meatballs, add them to the crockpot right out of the freezer. And if you’re making your own, (bless you) there’s a great recipe down below for you to follow.

The all important sauce:

The two ingredients for this genius meatball sauce are super easy to find in most grocery stores.

  • Chili sauce. Heinz chili sauce is what you want for this recipe. It’s not spicy, and in fact there’s not much difference between ketchup and chili sauce. You can also use sweet chili sauce, in a pinch.
    If you don’t have it or can’t find chili sauce, use ketchup with a little chili powder, or use your favorite tomato-based barbecue sauce for meatballs.
  • Grape jelly. Smuckers, Welch’s, or generic jam or jelly is ideal. If you’re in a country where grape jelly isn’t readily available, look for some kind of fruit jam that has a smooth consistency that will melt down and sweeten the meatballs.
    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! 

Let’s talk meatballs:

The real truth of the matter is this: frozen meatballs work just as fabulously as from scratch in this recipe. No judgement. However, making homemade meatballs is a great option, especially if you’re trying to avoid processed food. You can also keep things lean and try this recipe with turkey meatballs.

If you’re looking for the best frozen meatball to buy, well, maybe it’s time to do some taste testing. Costco, Farm Rich, Pineland Farms, or Trader Joe’s sells bags of frozen meatballs that taste pretty darn good, according to the reviews. Stow a couple extra bags in the freezer when you’re short on dinner ideas; meatballs always come in handy.

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! 

How to make homemade meatballs:

  1. In a large bowl, mix together the ground beef, ground pork, bread crumbs, onion, milk, Worcestershire, and egg. Then add the salt and pepper. A big wooden spoon or spatula does the trick, but you can use your hands, too.
  2. Then roll the meatballs by hand into 1-inch balls. The goal is to make them bite-sized, but they will shrink a little when they cook.
  3. You need to cook the meatballs before adding them to the crockpot. You can do this by pan-frying them or baking them in the oven.

To fry the meatballs, heat some vegetable shortening in a large shallow skillet over medium-high heat.

Fry the meatballs in batches, being careful not to crowd them. This should take about 5 to 7 minutes per batch; they should be browned on all sides. Double-check their internal temperature before removing them from the pan; they should be 165 degrees on the inside when a food thermometer is inserted inside the meatball.

Baking meatballs is easy and requires less stove time. Preheat the oven to 400 degrees.

First, line a rimmed baking sheet with foil or parchment. Set a baking rack over the sheet pan and arrange the meatballs on the rack.

Bake the meatballs until they’re browned and have crispy edges—about 20 minutes. Use a thermometer to double-check their internal temperature before removing them from the pan; the thermometer should read 165 degrees for 15 seconds.

Freezing meatballs:

To make meatballs from scratch and freeze for later, let the cooked meatballs cool completely before putting them in the freezer.

Once cool, arrange the meatballs on a sheet tray and pop the tray in the freezer. When the meatballs are frozen solid in a few hours, you can transfer the meatballs to a freezer-safe bag and store them.

How to make Crockpot Meatballs with Grape Jelly:

  1. Once you browned all the meatballs you made, add them to the crockpot with a jar of chili sauce and a jar of grape jelly. Give everything a gentle stir. If you’re using frozen meatballs, just add the frozen meatballs directly to the crockpot. There is no need to thaw them out beforehand. That’s it!
    Meatballs, chili sauce, and grape jelly in a black slow cooker.
  2. Cover the crockpot and cook on LOW for 4 to 6 hours, or HIGH for 2 to 3 hours. The sauce should be hot.
    Crockpot meatballs with grape jelly sauce in a black slow cooker.

How to make meatballs with grape jelly on the stove:

Cooking up some stovetop meatballs is easy, too! Add the meatballs to a saucepan that’s large enough to accommodate everything. Stir in the chili sauce and grape jelly. Cover the pot and simmer over medium heat until the sauce is hot, about 10 minutes.

Crockpot meatballs with grape jelly sauce in a silver skillet.

Make ahead crockpot meatballs:

If you just want to make the meatballs the night before, you can make these easy Crockpot Meatballs ahead, too! Just reheat them in the slow cooker, or on the stove if you’re in a rush (and transfer to the slow cooker to keep warm).

Slow Cooker Meatball Variations:

  • Cranberry sauce. Some meatball devotées use canned cranberry sauce (yes, the smooth type!) in their party meatballs. It ups the tangy factor a little and tastes just as good.
  • Grape jelly and BBQ sauce. Barbecue sauce is a great substitute for chili sauce. Instead of chili sauce, your favorite tomato-based barbecue sauce gives a little extra smoky taste to every bite.
  • Meatballs with grape jelly and mustard. Basic yellow mustard and grape jelly, which some people use as baked ham sauce, is pretty wonderful on crockpot meatballs.
  • Swedish meatballs. The Best Swedish Meatballs are delicious, creamy sauce and all.
  • Other fruit jelly for meatballs. Some cooks like using apple jelly or even elderberry jelly as a grape jelly substitute. That’s fine! They will be delicious with either.

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A metal pie pan filled with crockpot meatballs.

Crockpot Meatballs with Grape Jelly Sauce

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! 
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 16 servings
Course Appetizer
Cuisine American
Calories 220
5 from 3802 votes

Equipment

Ingredients 

Instructions 

To sauce the meatballs in a slow cooker:

  • Add frozen meatballs to crockpot. Add chili sauce and grape jelly. Cover and cook for 2 to 3 hours on HIGH or 4 to 6 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.

To sauce the meatballs on the stovetop:

  • Add meatballs to saucepan. Add chili sauce and grape jelly. Cover and simmer over medium heat until the sauce is hot, about 10 minutes. 

Recipe Video

Notes

To make the meatballs from scratch:
Ingredients:
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup bread crumbs
  • 2/3 cup finely minced onion
  • 1/2 cup milk
  • 2 eggs
  • 2 teaspoons Worcestershire sauce
  • Salt and freshly ground black pepper
  • 1/2 cup vegetable shortening (for frying the meatballs)
Instructions
To make the meatballs:
  1. In a large bowl, combine beef, pork, bread crumbs, onion, milk, egg, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper.
  2. 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).
To fry the meatballs:
  1. 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.
To bake the meatballs:
  1. 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).

Additional notes:

  1. Sweet chili sauce may be substituted for regular chili sauce. The flavor will be a little different but still delicious!
  2. Adapted from "Appetizer Meat Balls" in the Calico Capers Go To Cookbook.

Nutrition

Calories: 220kcalCarbohydrates: 16gProtein: 10gFat: 12gSaturated Fat: 4gCholesterol: 41mgSodium: 322mgPotassium: 255mgFiber: 1gSugar: 11gVitamin A: 149IUVitamin C: 5mgCalcium: 16mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. Do I have to use frozen meatballs? What if I don’t have time to freeze them? Can place freshly cooked meatballs from oven into the crockpot? Or do I place freshly cooked meatballs from oven to stovetop?

    1. Hi Laney, thanks for your question! You don’t have to use frozen, freshly baked sound great! You can put them directly in the crockpot or on the stove top. You’ll want to make sure they reach 165 again on a digital thermometer and have some time to absorb the flavors of the sauce. I hope you love them! – Meggan

  2. Hi! Do you think the grape jelly would tone down a spicy garlic chili sauce? Or would you mix a regular chili sauce with the spicy also?

    1. Hi Kim! I think it would, but I’ve only had grape jelly with sweet jelly sauce, and it helped mellow out the spice, and then garnished with spicy garlic chili sauce. If you plan to use a spicy garlic chili sauce, like Sriracha, I would add regular chili sauce and then add Sriracha to taste. (Mixing them in a bowl together before adding to the meatballs.) I hope you love them! – Meggan

  3. Hi – I love this recipe. I will be making a large amount of these meatballs (using 15 pounds of frozen meatballs) for a huge baby shower. Because I have to make so many (which will not fit in my crockpot), I was thinking about making them in a big electric roaster. Have you ever made them in an electric roaster? If so, any info that you can pass on to me would be greatly appreciated. Thanks.

    1. Hi Tammy, I haven’t made them in an electric roaster, but I love the idea! I suggest preheating the roaster, adjust the cooking time as needed since you’re using quite an amount of meatballs, and make sure to stir the meatballs occasionally so they cook evenly. The jelly sauce may take longer to melt in the roaster as compared to the slow cooker. Make sure to use a digital thermometer to make sure the meatballs reach 165 degrees internally, and keep them warm in the roaster until ready to serve. I hope they are a hit at the baby shower! – Meggan

    1. Hi Claire, yes! You’ll just want to make sure that has a smooth consistency that will melt down and sweeten the meatballs. Please write with anymore questions! I hope you enjoy them! – Meggan

  4. If you wanted to use the cranberry sauce for a variation, would you add it to the original sauce recipe, or substitute it for chili sauce or grape jelly? Thank you! Your website is really helpful and inspirational! I appreciate your thorough and thoughtful instructions and ideas!!!

    1. Hi Jane! You’re welcome, and thank you! You’re very kind. I would substitute it for some or all of the grape jelly. I hope you love them! – Meggan

    1. There are brands that make chili sauce and jelly that do not contain high fructose corn syrup, Jessica. If you find them, I hope you try this recipe. Take care! – Meggan

    1. Hi Sheila, for me it would depend on considering a couple things. First, how did the original batch reach 165 degrees and how long did the meatballs sit in the sauce? Was the sauce held above 145 degrees until it started to cool? If they sat out for several hours, I would not use it to make another batch. The sauce should not be reheated more than once, so any leftovers from the second batch would need to be thrown away. Also, the leftovers should be held no longer than 3 to 4 days, so that would go for the second batch as well. This is all to make sure the food is safe to eat. If you find there is too much sauce for the amount of crockpot meatballs you make, I would instead only make half the sauce, and then use the remaining jars to make a second fresh batch. Sorry for so much information. I hope this helps! – Meggan

  5. I’ve been making this recipe for at least 20 years and have never met a person that didn’t like them
    I highly suggest the double batch
    Originally my recipe called for red currant jelly, it was sooo good but the last 3 years I haven’t been able to find the current jelly, so I’ve been using the grape and it is still so amazing5 stars

  6. Can I use hamburger and Italian sausage in the meatballs? Should I be adding the other ingredients if I use Italian sausage?

    1. Hi Pat, I think these would taste excellent with Italian sausage! I’m a huge fan. I don’t personally think the flavors would clash at all. – Meggan

  7. I made the 3 ingredient crock pot meatballs for our Sunday school Christmas party , so easy and delicious.
    I made a full recipe and a half , not one meatball was left!
    Thank you and Merry Christmas!

    1. You’re welcome, Susan! I’m so glad it was hit for the Christmas party! Merry Christmas to you too, I hope you have a lovely holiday! – Meggan

  8. Is a 10 minute simmer really enough for frozen meatballs? My bag says “heat sauce. Add meatballs. Simmer on medium covered for 25 minutes”. They’re .5 ounce each. Ty, this looks so yummy!

    1. Hi Debbie, the ones I usually use take about 10 minutes. You’ll want to make sure they reach 165 degrees internally, so it may be best to follow the instructions on the package and simmer yours longer. I hope you love them! Please let me know if you have anymore questions! – Meggan

    1. Hi Melanie, if you’re making the meatballs from scratch I use 1 teaspoon salt and ½ teaspoon pepper. The amounts are listed in the notes for making them from scratch in step 1. I hope you love them! Please let me know if you have anymore questions! – Meggan

  9. One of the recipes that I had for making meat balls, and little smokes with grape jelly and Sweet baby rays suggest that I could add pineapple, onion and hot sauce, but which hot sauce goes with Sweet baby rays?

    1. Hi Gail, I would choose something that complements and works well with the sweetness of the barbecue sauce, such as a chipotle hot sauce, a mango hot sauce, or a garlicy hot sauce. A sauce such as sweet chili sauce may be nice, but be careful not to overdo the sweetness. – Meggan

  10. Sounds delicious! If you are handmaking the meatballs from scratch, do the freshly cooked meatballs go in the crockpot for the same amount of time as the frozen meatballs would? Or do you reduce the cook time at all? Thank you!

    1. Hi Allison, thanks for your question! The fresh cooked meatballs will need less time. You’ll want to make sure they reach 165 again on a digital thermometer and have some time to absorb the flavors of the sauce. (You can also combine them with the sauce on the stove top, heat them up, and then transfer to the slow cooker to keep them warm if you are tight on time.) Take care! – Meggan

    1. Hi Autumn! Absolutely yes! I hope you love them! Please write back if you have anymore questions! – Meggan

  11. Can I make the meatballs with the homemade recipe ahead of time and freeze them for a week. Then put the homemade meatballs into the crock pot frozen? Or do the homemade meatballs have to be put in fresh. Thank you!

    1. Hi Beccae, yes, you can make them ahead of time, freeze them, and put them into the slow cooker frozen. Please let me know if you have any more questions! – Meggan

  12. Made this today for a holiday party. Received so many compliments and had no leftovers. Such a tasty sauce. Will be making this again!

  13. I love these kind of meatballs. I lost the recipe and then when I looked up meatballs again which was today. I found this and I’m going to make them again 😁5 stars

  14. Anything to watch out for when using non frozen from scratch meatballs to make sure they don’t fall apart?

    1. Hi Danielle, thank you for your question! I would make sure your meatballs have a good binder, such as egg or milk-soaked bread, so they don’t fall apart. Also stir carefully as to not break up the meatballs. I hope you love them! – Meggan

  15. I used a full bag of meatballs from Costco with a 32oz jar of grape jelly and 2 12oz jars of chili sauce. Smells and looks good. Can’t wait to dig in. Thank you for sharing your recipe.

  16. We are making frozen meatballs in the slow cooker for a large party. Can I triple the number of frozen meatballs in the slow cooker? Will the cooking time be the same? Should all meatballs be fully submerged in sauce? Thanks for your help!

    1. Hi Lynn, thank you for your question! There shouldn’t be an issue with tripling the recipe, you’ll want to also triple the chili sauce and jelly. The cooking time should be about the same and there should be plenty of sauce to coat the meatballs. Please let me know if you have any other questions! – Meggan

  17. Italian style meatballs work for this recipe or something more plain? I see recommendations for different brands but they come in different choices.
    Thank you

    1. Hi Ree, I usually prefer homestyle or homemade, but Italian would also be delicious. I hope you love them! – Meggan

  18. They didn’t have my Heinz chili sauce so I grabbed a different kind. I can already tell it’s much spicier. What can I use to tone it down?Help!

    1. Hi Kimberly, I’m sorry they are too spicy! I would remove some of the sauce if possibly, and add some more jelly to even out the heat. – Meggan

  19. These were so easy and yummy! How do you reheat in a crockpot if made the evening prior for a potluck?

    1. Hi Jennifer, I’m so glad you loved them! They can be reheated on high for an hour or two, or reheated on the stove, transferred to the slow cooker, and kept on warm until you’re ready to serve. Take care! – Meggan

  20. I made this with my frozen meatballs I prepared, packaged up in quantities of 12 to have on hand for Swedish Meatballs. I’ve always wanted to try this recipe and this was the first time I made it. Wow!!! Why did I wait so long?! I added 1 Tablespoon of crushed red chili flakes, 1 teaspoon of minced garlic and 1 Tablespoons of soy sauce. I was worried it would be too sweet. I can report it is far from being overly sweet. It’s nice and tangy and could even add more Jelly or brown sugar. Not much, like 2 Tablespoons. Don’t wait to try this! I’m serving with white jasmine rice. Yum yum. Thank you for sharing5 stars

    1. You’re so welcome, Cate! The addition of red chili flakes, garlic, and soy sauce sounds delicious! Take care! – Meggan

    2. Hi, can I make this with regular marinara sauce instead of chili/spicy sauce or will that mess it up? I want my kids to eat it so don’t want the chili. Thanks

    3. Hi DJ, the Heinz chili sauce is quite similar to ketchup and not spicy at all. Hope the kids enjoy! – Meggan

  21. Since I used turkey & beef, I opted to include garlic, basil & cayenne for additional Couldn’t find any grape jelly or jam that didn’t have HFCS so I settled for strawberry. To be honest, I believe BBQ sauce would have been preferred. But of course, the hubby will eat anything sweet, whereas I prefer savory. All in all, not a bad recipe. Thanks.4 stars

  22. Made for super bowl 2023. My family thought these were good but not excellent. Very easy though and anyone would say they’re good. I think I’ll use this recipe as a base and tweak it. Maybe Worcestershire. It needs more savor. Regardless, for anyone who’s never made meatballs – start here. You’ll have an easy recipe that everyone will say was very good and gobble up. For that reason I give 5 stars.5 stars

    1. Hi Jules, there is a link to the regular chili sauce I like in the recipe ingredients. Sweet chili sauce is linked in the additional notes as it’s also delicious. Sorry for the confusion! – Meggan

    1. Hi Steve, either one! You can also substitute for another flavor, like strawberry. I hope you love them! – Meggan

  23. I have a cranberry jalapeno jelly I was going to cook them in. Do you think the “sweet” chili sauce would work with that? I think the regular chili sauce might make it too spicy. Thank you!

    1. Hi Lorri, sounds delicious! I would choose the sweet chili sauce for that myself. May still be a little spicy, depending on how spicy your jelly is. – Meggan

    1. Hi Patty, if you’re wanting specifically to can this, I would look for another recipe that’s been developed specifically for canning. I haven limited experience with it and I wouldn’t want it to go wrong. Sorry about that! Can’t be too careful when it comes to food safety. Take care! – Meggan

  24. Hi! I am wondering if you could make the sauce with apricot jam instead of grape jelly? Just wondering if you have and how it turned out.

    1. Hi Judy, I have tried it! They tasted a little different, but still delicious! I hope you love them! – Meggan

  25. Hello, I’m wondering if these measurements are per one batch or two since you suggest making two? I don’t want to use to wrong amount. Thank you.

    1. Hi Leah, thank you for the question! It’s for one batch of 16 servings. If you would like to increase it to two batches, there is a slider bar if you hover over the 16 in the recipe that you can use to change the amounts of the recipe to 32. Hope you love them! – Meggan

    1. Hi Carol, it depends! For this, I would use regular breadcrumbs. If I was using bread crumbs in my meatballs for something savory, I might opt for the Italian style. It’s up to you! Take care! – Meggan

  26. Hi! This is amazing and last time I used store bought frozen meatballs. If I am making the meatballs myself this time and baking them – would I still then cook in the crockpot for the same amount of time? Thank you!5 stars

    1. Hi Carolyn, so happy you loved it! Yes, after removing them from the oven, transfer the meatballs. Add the chili sauce, jelly, and stir. Cover the slow cooker and cook on LOW for 4 to 6 hours, or HIGH for 2 to 3 hours. Enjoy! – Meggan

  27. Flavor is superb. I trippled the recipe but added way too much chili sauce. Not the one you suggested. It is so spicy. How can I tame it down?5 stars

    1. Hi Margie, you might add a little sugar to try to reduce the heat, or even more jelly to dilute it. Hope this helps! – Meggan

  28. I use the right amount of jelly and chili sauce but the sauce seems to get quite thin when in the crockpot. I would prefer that it stick more to the meatballs and not be so watery. Any suggestions for this problem. We love the meatballs and make them often. Thanks5 stars

    1. Hi Jan, you can thicken the sauce by cooking it longer to evaporate the water from the meatballs. Also, when the meatballs and sauce are piping hot (over 200 degrees) the sauce will be thinner than when they cool down slightly (to 160 or 170). Cooling down helps the sauce thicken. Not to COLD or even room temperature, but just not simmering anymore. Hope this helps! Take care! – Meggan

  29. Since my hubby can’t eat tomato based foods, I’d like to try the variation with the jelly and mustard. Can you tell me how much mustard to use? Thanks.

    1. Hi Carolyn, I would start with 10 to 12 ounces. You can then adjust it to your and your husband’s liking. Take care! – Meggan

  30. I make these every year for the Christmas party and they’re always the first thing that’s gone. Amazing recipe.5 stars

    1. Hi Gritsmom, it is chopped fresh parsley leaves. Please let me know if you have any other questions, happy to help! – Meggan

  31. My family has been making these for over 20 years :). Our sauce is a little different. We find that concord grape jelly (not jam, it was engrained on me not to use anything else lol) works the best with the best flavor. Chili paste (huy fong) its a green top with a gold label with a red rooster on it, and Worcestershire sauce. Grape jelly is base and you melt that down. to the liquid. Add a decent amount of chili paste and W.Sauce. Paste for heat and getting that interesting flavor, W.Sauce to tone down the sweetness and add a smoky flavor. Use with meat balls, lil smokies, or as a glaze.4 stars

    1. Hi Jennifer, not sure about your comment. Bryan is being helpful and offering his family’s take on this recipe, which sounds delicious. Is your account compromised? Might be time to reset your passwords. – Meggan

    2. If it doesn’t bother you, that’s fine. I am one of those people who gets irritated when someone rates a recipe but didnt actually do the recipe. In this case the recipe was not even made and was given 4 stars. I, ike many others, rely on ratings not only to advertise my own food but to judge if someone else’s is worth the time to try. My apologies if you prefered a 4 star rating and instructions to someone else’s recipe to my rebuke.5 stars

  32. I have been making these for over 20 years, and they are always a hit! Our Christmas Eve meal would not be complete without them. Thanks for posting!5 stars

  33. Hi Meggan, these meatballs look delicious. I’m considering making them for my son’s Birthday this coming Sunday. I have questions, Do you think doubling the recipe will feed a crowd of 25 Or should I triple it? Would a 6 qt Crockpot be big enough? Is the Chilli Sauce Spicy? How many meatballs in 1 serving? Sorry for the barrage of questions, haha. Thank you. :)

    1. Hi Brittany! I hope you all enjoy these as much as I do! I think doubling would be a great idea, even tripling! I’m not sure a tripled batch would fit in a 6-quart slow cooker, but a doubled would. These can also be made on the stove and then put into a slow cooker to keep warm (or even in a 200-degree oven). The Heinz chili sauce is not spicy, but sweet chili sauce is a little spicy and gets mellowed out by the jam. I usually think of 6 meatballs in a serving, but meatballs vary so much, I would recommend looking at the bag itself and seeing how many meatballs they consider a serving and how many it makes and then honing in on how many bags you would need. On the recipe card itself, you can hover the mouse over the number of servings and adjust it as necessary. I hope your son has a wonderful birthday and you have a great time!

    1. Hi Laurie, I think it would only effect the flavor of the meatballs themselves. I love this either way. Take care!

    1. Hi Robyn, it will still need about 2 hours of cook time. Since slow cookers vary quite a bit, you’ll want to make sure they internally reach 165 degrees on a digital thermometer. Enjoy! – Meggan

  34. I substitute Lipton Cup of Soup Mix, Brown Onion Mix, & all the other ingredients above marinate overnight, in the refrigerator in the morning sit it out to get to room temperature, make meatballs your size, bake 400 deg & add pineapple. Barbecue Sauce grape jam. Make small

  35. THIS IS THE BEST RECIPE FOR MEATBALLS EVER MY FAMILY THOUGHT There Mom OF 79 YRS OLD WAS THE Coolest Mom EVER TO FEED There FAMILY AND CARD PLAYER BUDDIES

  36. I’m a vegetarian, so I haven’t actually eaten these, but my husband who is definitely a carnivore, loves these. Had them at a get together a couple weeks ago. I went to the store to buy frozen meatballs for the first time ever in my life, and boy was I confused! Soooo many varieties. Can you PLEASE tell me the type of meatball you use? Angus, Italian, Homestyle, etc…??? Thank you!!!5 stars

    1. Hi Judy! I prefer homestyle or homemade. I haven’t tried this with vegetarian meatballs, but I bet it would be delicious. Take care! – Meggan

  37. I plan on using frozen meatballs. It it better to pan fry or oven bake first to get that crispy taste on the outside?

    1. Hi Michelle, you can totally pan fry to get the crispy edge. Hope you enjoy! – Meggan

  38. I’m going to a BBQ on Saturday but leaving on Friday night and staying overnight. I’m wondering if I can make these on Thursday, then cool them down and refrigerate them for the ride and place in crock pot on Saturday to reheat and serve. Will they be ok or not such a good idea?

  39. If I am taking this to a party, should I leave them in the crock pot on the warm setting or just not have it on while at the party once they have cooked?? I wanted to keep them warm but not dry them out. Thanks

  40. I made this recipe yesterday for a school celebration. It was a success. It was the dish that everyone talked about and came back for seconds and thirds. Thank you!!!!!5 stars

  41. So exited to make this recipe! I would like to double it, would that affect cooking time/crockpot size?? Thank you!5 stars

    1. Hi Erika, you should be okay! I would suggest, if possible, just checking them with a thermometer to ensure they are at 160 internally. We have a great one linked in our shop! Hope this helps. – Meggan

  42. Hi! I do like this recipe but, for years, I’ve added the juice one medium lemon which seems to balance the sweet the savory and the tart. I have a batch in my crock pot now made with sugarless berry jam. Sometimes I use original grape jelly, or Lingonberry or whatever tickles my fancy. 🤣 Has anyone tried orange marmalade?5 stars

  43. Hi Meggan,–I should have asked You a little while ago, I noticed that some people said that they “used Little Smokie Meat instead of Meatballs & they turned out just/pretty good also,—I didn’t notice anything, but, You think You could get away with using “Venesin Deer Meat” once U’ve “got a Deer You take it to the Butcher, & He can actually “Make Pieces of Jerky & Vacuum Pack Them, & their actually packed, it’s about the same size of Little Smokie Sausages” but, because “it’s actually not a meatball, & it’s Deer Meat, You think I could still get get away with using that instead/also?—-Thanks

  44. I bought everything & went to “the MOOSE Lodge” at 12:00 for Superbowl Party went-up in the kitchen, left the meatball’s in their bags & left’em in Hot Water to thaw’em out & while they were thawing, I made the marinade w\a “shot of Jack Danials mixed in also, in the crock-pot & let it simmer on low, @ about 2:30– I put the meatballs in the crock pot & put the temp. from “low to high” NOW about every 20min. You gotta re-stir em’ so the marinade won’t stick & burn on the cermanic on the crock pot & it also helps to “Mix’en around so the one’s on the top don’t dry-out, & the one’s on the bottom, get soaked w/sauce,” Best thing to do is put’em in/on a bowl or disposable foil tray, & just put a medium or large size cooking spoon in the tray, that way You don’t have to shove toothpicks into’em or disposiable glasses to put’em in, REMEMBER, THEIR JUST AN APPITIZER SO YOU CAN LET U’r GUEST’S TAKE AS MANY AS THEY WANT, ON THEIR 1st TIME AROUND THE TABLE

  45. Made the meatballs from the recipe and the sauce for our family Christmas party. Got tons of compliments and will definitely make this again!!5 stars

    1. Hi Beth, I haven’t tried it myself, but I believe they can be frozen. I think the sauce may possibly separate some. – Meggan

  46. Made this for Christmas eve. I cheated and used Earth’s Best mini meatballs from Target with this sauce. For the Grape jelly I used Good and Gather Organic grape fruit spread. Everyone was complimenting how great of a flavor it was. I would have never thought mixing grape jelly and chili sauce together would get rave reviews. See how much I know. Thank you so much for posting this recipe!5 stars

  47. Meatballs w/grape jelly/chili sce in crockpot….my sauce is very thin thougt it was supposed to be thick…what can. I do???

    1. Hi Jane, the sauce thickens as it cooks more and water from the meatballs evaporate. Also, when the meatballs and sauce are piping hot (over 200 degrees) they will be thinner than when they cool down slightly (to 160 or 170). Cooling down helps the sauce thicken. Not to COLD or even room temperature, but just not simmering anymore. Thanks! – Meggan

  48. Delish! I used whole cranberry sauce b’cause it’s what I had on hand along with a generic brand of chili sauce, and frozen meatballs from Costco. Tossed it all into a crockpot for several hours on low and served as an appetizer. Great idea to use cranberry sauce as an alternative to grape jelly. I may continue using it b’cause I liked the piquant taste the cranberries brought with the chili sauce. Thanks!5 stars

  49. Hi there – we don’t have a Crock Pot but we do have an Instant Pot. Do you happen to have directions on how to use an Instant Pot instead? Thanks!

    1. Hi Allyson, I haven’t tested this recipe in the Instant Pot! I’m sure you can do it but you may want to follow a recipe that has been created for this. Sorry about that! – Meggan

  50. Hi – I’m planning to cook these on the high temp in the morning and transport them right in the crockpot to a party 5-6 hours away. Then when we get there, just reheat on low. Do you think that will work okay?

    We have no time to cook them at the party since we will be traveling.

    Thank you,
    Dawn4 stars

    1. Hi Dawn, I don’t see why it wouldn’t! If you can, just double check the meatballs with a thermometer to ensure they are 165 degrees. Hope you enjoy! – Meggan

    1. Hi Tara, this recipe assumes you are using frozen meatballs, so you are all good! If you did want to cook them first, there are instructions for that as well. Hope you enjoy! – Meggan

  51. Serving these at a cocktail party at my hime. What do guests eat them with? Toothpicks? Should I provide forks? Thank you!

  52. Can’t wait to try these for my potluck! If I double the recipe, does it change the cooking time? I won’t be able to check on them because I’m just plugging them in the lounge and have to teach in my classroom while they cook, so want to make sure I get it right. Thank you so much!

    1. Hi Brooke, you should be okay! I would suggest, if possible, just checking them with a thermometer to ensure they are at 160 internally. We have a great one linked in our shop! Hope this helps. – Meggan

  53. This recipe is amazing – I doubled my recipe and my guests devoured every last bite!
    Although the last time I made them the meatballs were a little tough and I think I may have overcooked them? What is the absolute least amount of time that I am able to cook them in the crock pot if I am making them fresh and I have already browned them in the oven until the desired temp is reached?
    Thank you!!!5 stars

    1. Hi Jodie, I’m glad you love this recipe! Since slow cookers vary so much, I would recommend cooking them until they reach 160 degrees in the center (if you’re making them with beef.) – Meggan

  54. I make these for every potluck I’m invited to, but I change the recipe. Instead of using chili sauce, I use Santa Fe Salsa. It’s got corn and black beans in it along with the rest of the salsa ingredients. I’ve had so many people ask me for the recipe and are completely shocked when they find out what’s in it and how simple it is to make. This was also one of my husband’s favorite recipes when he was alive. He loved when I would have a potluck at work because he always knew I was going to make these meatballs. Still a hit with my adult children as well.

    1. Wow Jackie thank you so much for sharing! That salsa sounds amazing and I am so glad that this recipe brings you some comfort. I’m sorry to hear about your loss. – Meggan

    1. Hi Letty, the chili sauce is quite similar to ketchup and not spicy at all. Hope the kids enjoy! – Meggan

  55. This recipe is a keeper. Everybody loves it. I think I’ll try the cranberry sauce version next time, it sounds great. My family also likes little smokies in this sauce and we usually put both meatballs and little smokies in the crockpot at the same time.5 stars

    1. What a great idea Debbie, definitely doing that next time! So glad you all love it. – Meggan

  56. Made the crockpot meatballs with grape jelly and chili sauce expected the sauce to be thick and adhere to the meatballs it wasn’t why?

    1. Hi Maria, the sauce thickens as it cooks more and water from the meatballs evaporate. Also, when the meatballs and sauce are piping hot (over 200 degrees) they will be thinner than when they cool down slightly (to 160 or 170). Cooling down helps the sauce thicken. Not to COLD or even room temperature, but just not simmering anymore. Thanks! – Meggan

  57. This was the best recipe I ever used! I added a little oregano and minced onion and everyone was raving on how good they were. Highly recommend!5 stars

    1. Hi! Sorry if this was already asked. If I make my own meatballs, do I fully cook them before putting them in the crockpot and then how long should I leave them in the crockpot and at what setting? Thank you!

    2. Hi Nicole, it will probably take less time to heat them up, but probably still at least 2 hours on low. Slow cookers vary so much, I would recommend checking in on it. If you have other questions, just let me know! Thanks – Meggan

  58. I made these for a potluck and they were devoured. I used frozen vegetarian meatballs and NO one knew they were veggie.5 stars

  59. Mm mm m is spelling out just the right dish for me. Today is going with a jar of grape jelly, I bought, out of curiosity, in a dollar general’s store. For a day I thought of a sweet flavored recipe, tomatoes and over in the kitchen with one of those lid topped pans. With a picture of the then what I thought was just a tossed grape sweetener caught my attention. So thanks to Megan Hill’s recipe’. There will be a fantastic looking meatball dish to cover a nice long sweet speghetti.5 stars

    1. Hi Will! I haven’t tested this recipe with sugar free but it should probably be fine! The Chili Sauce also has sugar in it so be careful to watch for that too. I would suggest putting the sauce on the side and that way it can be portioned and monitored. Hope this helps! – Meggan

  60. I made them just as the recipe calls for. I doubled the ingredients. I took them to a memorial service reception and everyone raved about them and wanted the recipe. I was a little sheepish to tell them I used frozen meatballs. They were so delicious and so easy. I will definitely make them again. Thank you for sharing your recipe.
    Lynne5 stars

  61. Awesome recipe – this will be my second time making this. I love this article because if gives you both ways of making the meatballs. Thank you – this is works – and is delicious!5 stars

  62. Amazing recipe, I multiplied it by 3x and used it for a baby shower and everyone loved it! This recipe is simple and far exceeds other variants which use ketchup!

  63. My Mom has been bringing these meatballs to parties since I was a little kid – they are always a hit and she is always requested to make them by her sisters and friends. The ingredients of the sauce always sounds like they’d be so gross combined, but they’re quite yummy!5 stars

  64. I used boysenberry jam instead of grape jelly and it was delicious. The meatball recipe is very good too. Definitely will make in the future.5 stars

  65. I made these years ago and wanna make again but i was thinking of doing grape jelly with half chili sauce and half bbq sauce, wondering if you or anyone has tried it that way??

    1. Hi Krista, I haven’t but it sounds like it would taste great, especially with a barbeque sauce that would complement the jelly and the chili sauce. – Meggan

  66. We use grape jelly and medium or mild salsa, a splash of pineapple juice and add pineapple chunks the last 15 minutes. Their the best “sweet and sour meatballs” on the planet. I love mine on white rice or coconut rice. It’s delicious.

  67. These were very good (and I strive for perfection)! I just made these for Christmas. I made the meatball recipe from scratch and doubled it. The meatball recipe from scratch was very good, they were juicy, kept their shape and paired well with the sauce. For the sauce (I doubled the meatballs and the sauce btw) I like to use two 12 oz. Heinz Chili Sauce bottles, one 14 oz. Can of Jellied Cranberry Sauce and one 18 oz. Jar of Smucker’s Grape Jelly. The cranberry sauce adds a nice touch, as to keep the meatballs from becoming overly sweet. This is a winning combination, trust me… I have tried other cocktail meatball recipes online that I wasn’t happy with. This one’s a keeper! Delicious, thanks so much!

    -Kristen5 stars

  68. I’ve always made these with grape jelly and cocktail sauce. People devour them! I’ve never heard of chili sauce but I’ll have to look for it and make a small test batch. I hope you try it with cocktail sauce too! : )

    1. Hi Allison, yes! If you can’t use frozen meatballs, what’s the point LOL! So glad they worked out for you. :) -Meggan

    1. Hi Diane, the sauce will thicken as it cooks more and water from the meatballs evaporate. Also, when the meatballs and sauce are piping hot (over 200 degrees) they will be thinner than when they cool down slightly (to 160 or 170). Cooling down helps the sauce thicken. Not to COLD or even room temperature, but just not simmering anymore. Thanks!

  69. Going to try this recipe tonight! I forgot to buy the chili sauce. How much chili powder would you recommend to add to the ketchup to give it the same taste as the chili sauce?

    1. Hi Emily, since chili powders vary in heat depending on the brand I would recommend making it to taste. You can always add more. Thanks! – Meggan

  70. Hi can I make this with frozen meatballs then freeze them again ? I’m trying to make things in advance for a little gathering that I’m having.

    1. Hi Gina! I honestly wouldn’t bother. I don’t think you’ll be gaining anything by making in advance and re-freezing. I would just use frozen meatballs and throw it all in the crockpot or whatever the day you need it. You “could” do as you suggested, it wouldn’t hurt anything, but it doesn’t really help in my opinion. Thanks! -Meggan

    1. Ive never made meatballs before and I bought Italian style meatballs. Should I use plain meatballs instead? Also someone told me to use apricot jelly. Since I have italian meatballs should I eliminate the chili sauce?

  71. I love, love this recipe and my mother made it for years. I do substitute for fun – I like to jam my own preserves each year as I have local berry farms nearby. So, instead of store bought grape, I have used home made blueberry, blackberry, and even cranberry jams and it is all so delicious. The cranberry one is not too sweet and has some spice to it too. Sometimes i have added a little local honey, as well. And, I make low sugar jams as a rule. People always love the combinations. I never substitute for the Heinz Chili Sauce. And I use frozen (plain) beef meatballs all the time. Great for tapas nights and cocktail parties. I like the home made jams as I also avoid any high fructose corn syrup additive from the jams. Enjoy!5 stars

  72. I’ve tried this recipe a while back ago (not this website), and wasn’t pleased with the outcome. I used frozen meatballs, grape jelly, and original BBQ sauce. Should I try the chili sauce this time?5 stars

    1. Hi Keisha, yes I think so. My rule is – EITHER barbecue sauce OR grape jelly and chili sauce. If you do grape jelly and barbecue sauce, it’s probably too sweet. I don’t know which barbecue sauce you used, of course, but I would use sweet baby rays and it’s just too sweet with grape jelly. And the chili sauce you want to use is shown in the picture – it’s heinz. It’s not overly sweet. It’s not Asian sweet chili sauce, is all that I mean. You need something to help cut all that sugar in the grape jelly. So I’d say go for it… I hope you like it! Thanks! -Meggan

    1. Hi Jackie, yes absolutely. That’s really common where I’m from actually. It’ll be great! Thanks. -Meggan

  73. Do you have to use frozen meatballs or can they be homemade unfrozen in the crockpot with the grape bbq sauce

    1. Hi Sonia, you can use homemade unfrozen. It will probably take less time to heat them up, but probably still at least 2 hours. If you have other questions, just let me know! Thanks. -Meggan

    1. Hi Lauren, that’s a great question. I think generally products (at least in the US) are sold by weight, not volume. So that’s what I think. The chili sauce is sold in a container that size, and so is the jelly. So you just buy those. I’m pretty sure it’s weight. Thanks! -Meggan

  74. These sound and look amazing but I don’t have grape jelly in the cuoboard…would strawberry still taste okay?

    1. Hi Megan, I’ve been working my way through the other jelly types and I haven’t gotten to strawberry yet. I know the apricot is good and I didn’t like the raspberry (but the raspberry also had seeds so that was a huge part of the problem, I think). So I don’t know on strawberry! Sorry about that. I’ll post an update when I find out, but I’m sure you want to make them today. :-/ -Meggan

  75. Simply the best.
    Tried and true recipe for easy & delicious meatballs for a crowd!
    The favorite go-to when invited to a potluck or family-event.5 stars

    1. Hi Karla, so happy to hear that! It’s the same in my life. People just LOVE these meatballs, me included. Sometimes I laugh and think “am I really putting grape jelly on meatballs” but yes I am and I love it. I am actually trying some other jellies too, the apricot is pretty decent, I didn’t like the raspberry (but I had a raspberry jam with seeds in it, so that was awful). Anyway. Thanks again for your comment! Take care. -Meggan

    1. Hi Mary, you can do whatever you want! I haven’t tried these with Thai chili sauce but it sounds like it would be great. I hope it works for you! I’ll put it on my list to try the combo. -Meggan

  76. When I came across this recipe it brought back some memories haven’t made none in many years..I also use this recipe for my meatballs with a few spoons of grape jelly…I sometimes uses chili sauce, barbeque sauce with a couple of spoons of Taco seasoning an grape jelly. That gives it a nice kick as well. But I prefer the frozen kind..

  77. I’ve used Robert Rothchild Roasted Pineapple & Habenero Sauce purchased from either Costo or Sam’s. They disapeared.5 stars

  78. Made the grape jelly sauce and it was devoured! After the meatballs finished the guests used the sauce and put it over the other meats!5 stars

  79. Has anyone tried this recipe and substituted grape jelly for pineapple or orange preserves? If so, what was the outcome?

    1. Hi Kimberly, I haven’t, but now I have this dream of buying all the different kinds of preserves at a store and making the meatballs with all of them. I feel like this post needs a complete guide to all the preserves and which ones taste awesome. I’ll put it on my list for testing! I REALLY want to know, LOL! Thanks for the question. -Meggan

    2. I’m making these now. I accidentally bought extra hot red enchiladas sauce. How do I tone it down for office party? I added some light brown sugar and a bit of honey……..but they are still REALLY hot!!

    3. Hi Amy, I’m assuming your party is tomorrow. So, honestly what I personally would do, if I could, would be to pour out as much of the hot sauce as possible, like down the drain. And get the regular chili sauce and add that. You want to try to replace the hot sauce with the correct sauce as much as possible. The only other thing to do would be to double or triple the batch and add more of everything (except the hot sauce – use the correct chili sauce!) which is basically the same thing. You have to either remove or spread out the heat. There are things that can tone down heat, like you said honey, but you would need so much it would ruin the flavor. This probably isn’t the most helpful advice but I think it would be the most effective. And in case any of the hot sauce soaked into the meatballs, even if you figure out the sauce, it’s probably best to warn people that these may be spicy! Good luck. Thanks – Meggan

    4. I’ve used Robert Rothchild Roasted Pineapple & Habenero Sauce purchased from either Costo or Sam’s. They disapeared.

    1. I’ve made these for years and serve them over rice or noodles, with either a veggie or salad. You can definitely make a meal out of them!5 stars

  80. MY MOTHER ALWAYS USED 1 CUP MUSTARD AND 32 OUNCE JAR OF GRAPE JELLY AND PUT THE INGREDIENTS IN A PAN TILL ALL DISSOLVED AND HOT AND THEN POUR OVER MEATBALLS.I HAVE MADE IT THIS WAY MANY TIMES

  81. I’ve been making these for 35 years. Always a hit. Sometimes I substitute canned cranberry sauce for the jelly. Adds a nice tang to the sauce. If using jelly I add a little lemon juice to cut the sweetness a bit. Absolutely no fail recipe. 5 stars

    1. Hi Ginny, I have had some excellent store-bought meatballs in my day. I think it comes down to how much time you have – you should not skip eating meatballs simply because you don’t have time to make them. At least, that’s how I feel. I’m a big fan of buying some things and making others… it’s all about low-stress! I hope this helps. Thank you for stopping by!

  82. When using store bought frozen meatballs, do you need to thaw the meatballs first? Or do you put them right into the crockpot while still frozen?

  83. These are amazing. I have made them a couple of times. I used grape jelly the first time, but the 2nd time I went with elderberry jelly because it isn’t as sweet as the grape. That was pretty amazing as well. I realize elderberry jelly isn’t easy to come by, but if you can get your jands on some it is definitely worth a try.5 stars

    1. I use Polaner All Fruit Grape Jelly. They don’t add any sugar. It helps reduce that sticky sweetness that many find off-putting , myself included.

    2. I want to make these for dinner. Looking for ideas of what to serve with them. These sound delicious!! Thank you.

    3. Hi Judy! These are really great served with pasta or with some rice! Come back and let me know what you end up going with! – Meggan

  84. What brand of chili sauce do you recommend. Is it like a sweet chili sauce or something else. I need something on the mild side for the pallets i’ll be cooking for. Thank you!

    1. I need to put this in the recipe, sorry for the confusion! I use Heniz Chili sauce. It’s not sweet chili sauce per se, but it’s not too far off. I have also made these with sweet chile sauce it’s great! My mother, who has no tolerance for spice, can eat this. Here’s a link to the stuff I buy: https://www.walmart.com/ip/Heinz-Shipper-Chili-Sauce-12-oz/15754581 (I would recommend buying it locally, not online, but at least this way you can see it). Thank you Cliff!

    1. Hi Lana, YES! Absolutely. That would taste fantastic, probably better than what I’ve been making! :)

    2. I’m curious if you ended up making this and where you added the garlic, to the meatballs or the sauce? How was it? I’m gonna make this tomorrow and was also gonna add garlic.

      Thanks

    1. Hi Katie, I think these would taste excellent with Italian sausage! I’m a huge fan. I don’t think the flavors would clash at all. I haven’t tried them though. I definitely will though and will update the post! Great idea.

  85. What size crock-pot is used for the basic recipe? 4qt? I most likely will double so need to know if a double batch will work in a 6 qt. also do you double the jelly and chili sauce? Thanks!

    1. always had the meatballs or smokies, or wieners with BQ sauce until one lady at work brought some, had a totally different taste and was so yummy. She had used the grape jelly and 2 bottles of Heinz cocktail sauce. It was a double big batch. I have added lil’ smokies to the meatballs all in one large 6 qt. crock pot. My husband said the guys at his table was digging to the bottom for the lil’ smokies. I let them stay on high until slightly bubbling then leave on very low for about 6 hours, let those flavors really infuse into the meat.5 stars

    2. Yeah, that sauce is UNSTOPPABLE for lil smokies too. Probably even better than the meatballs, like your husband said they were digging to the bottom for those! I think you’re right, longer cooking times can only improve this already great situation. Thanks for stopping by!

  86. Hi thanks for this post!

    I am going to fry these and let them cool then freeze on a cookie sheet and transfer to freezer bags. Would the crock pot cook time be the same? I bought a gargantuan tube of meat to make lots of these, can’t wait to try the sauce. I remember a grade school teacher bringing us some that were sweet and sour, she used equal parts grape jelly and mustard and the were TDF. ?

    1. Hey there Rolanda! Yes, the crockpot time would be the same. You are basically duplicating a giant bag of frozen meatballs that are already cooked, so it basically just takes however long to heat them up (a couple of hours on HIGH or so). Grape jelly and mustard sounds like a pretty fantastic combination, I’m definitely going to try that next! Thank you so much for the tip, and for reading the ol’ blog. :) Take care!

    2. I realize the post above is almost four years old now, however I was wondering if the you are referring to regular yellow mustard, dijon or dry mustard. Do you still use chili sauce and grape jelly and then add the mustard?

    1. Hi Jenny, yes. I should have put that in the post. It’s still about 3 to 4 hours on HIGH and they should be good to go. The nice thing about frozen meatballs is they are precooked so you just need to get them hot. Thank you!

    1. Hi Raven! I don’t see why not! I haven’t tried them, but it sounds tasty. The only thing I can think of is, if your turkey is super lean, make sure you have enough oil when you fry them so they don’t stick to the pan. Good luck! And thank you for your comment!

  87. Hi, Meggan! You know, I have some ready-to-roll-into meatballs meat in my freezer that I’ve been wondering what to do with. It’s a fabulous idea to combine them with a jar of jelly and chili sauce in a crockpot!
    I haven’t been very successful with my crockpot recipes so far, so I’m keen to try anything that looks as lovely as this. We don’t really have grape jelly here in the UK though – I wonder what I could use instead … maybe redcurrant jelly? We also don’t have jars of ‘chili sauce’ as such. Would that be a tomato-based sauce with a spike of chili? How big roughly would the jar be? :-)5 stars

    1. Hi Helen, I’m also in the UK and gave this a try at the weekend, so I thought I’d let you know my findings, just in case you haven’t tried it yet and still wanted to! I Googled the key ingredients of grape jelly (which is essentially jam) and American chili sauce, and chose the closest things I could get in my local supermarket – Maggi Authentic Mild Malaysian Chili Sauce (340g) and Hartley’s Blueberry Jam (340g). It turned out really nice, albeit very rich and sweet, with a lot more sauce than Meggan’s pictures. This was fine for me as I was cooking it to be served for dinner with rice or noodles, rather than as an appetiser. If I was making it again I’d either use more meat or less jam (I used the whole jar) or would perhaps put some chunky green peppers in the sauce to cut through the sweetness a bit, or a little garlic in the meatballs or something. Enjoy! Thanks Meggan for an easy and different dinner idea ?5 stars

    2. Helen, Chile sauce should be all chile, not tomato. It can be a variety of spice level, from enchilada sauce to really hot habenero sauce. I’ve been thinking cranberry or raspberry jelly, instead of grape, as well.

    3. Hi, I used to know friends in SC. that used plum jam or jelly in place of grape jelly. Very yummy!5 stars

  88. These look amazing, I love the beef/pork combo and the sweet spicy sauce (drool). This is actually my favorite way to enjoy meatballs, but It is so easy for me to eat so many  in a small amount of time.  In fact, I would start as I’m putting them on the plate. 1 for the plate, 1 for me :)5 stars

  89. Hi Mike, you can just add them right in and cook with the meatballs. The ones I’ve used don’t come frozen. Hope this helps! – Meggan

  90. Hi Angry Review, did you try making this recipe before rating it one star? I would guess not, because it is delicious. One thousand and ninety people also agree with me. I hope in the future you do try this recipe, or you find another recipe that is more to your liking.

  91. Hi KS, sorry the sauce didn’t turn out how you liked. I hope you are able to let it cool some next time, which will make the sauce thicker. – Meggan

  92. Hi Nancy, sorry you all didn’t care for them. Hope you are able to tweak it or find another recipe that is more to your liking. Take care and thank you for your feedback. – Meggan