Grape Jelly Meatballs
Tender meatballs simmered in a sweet and tangy sauce made from grape jelly and chili sauce.
Ingredients
- 1 jar grape jelly (510 g) 18 ounce
- 1 bottle chili sauce (340 g) 12 ounce
- 1 package frozen cooked meatballs (900 g) 32 ounce
Instructions
- Combine the grape jelly and chili sauce in a large saucepan or the basin of a slow cooker.
- If using a saucepan, place it over medium heat and stir until the jelly melts and the sauce is smooth. If using a slow cooker, just stir to combine.
- Add the frozen meatballs to the sauce and stir gently until all the meatballs are evenly coated.
- For the stovetop method, bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for 15 to 20 minutes, stirring occasionally.
- For the slow cooker method, cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours.
- Use a food thermometer to check that the meatballs have reached a safe internal temperature of 160°F (71°C).
- Serve the meatballs warm, directly from the saucepan or by setting the slow cooker to its WARM function.
Notes
Food Safety: For meatballs made with ground meat, ensure they reach an internal temperature of 160°F (71°C) before serving.
The chili sauce needed for this recipe is the sweet and tangy American style, often found next to ketchup. It is not the same as a spicy Asian chili sauce.
For easy serving at a party, place a container of toothpicks next to the meatballs.
Feel free to use other types of jelly, such as apple or apricot, for a slightly different flavor profile.