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Slow Cooker Grape Jelly Meatballs

Tender and savory meatballs coated in a sweet-and-tangy grape jelly sauce, perfect for parties or family dinners.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 16 servings
Course: Appetizer, Main Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 lb ground beef Choose fresh and well-chilled.
  • 1 lb ground pork Use alternatively turkey for a leaner option.
  • 1 cup bread crumbs Panko or finely crushed plain crackers can be used.
  • 2/3 cup finely minced onion
  • 1/2 cup milk Plain dairy-free milk can be used as a substitute.
  • 2 pieces eggs
  • 2 tsp Worcestershire sauce Soy sauce can be used as an alternative.
  • 1 tsp salt
  • 1/2 tsp black pepper
For frying (stovetop method)
  • 1/2 cup vegetable shortening For browning the meatballs.
For the sauce
  • 10 oz grape jelly
  • 12 oz chili sauce Can reduce for a milder sauce.

Method
 

Preparation
  1. In a large bowl, combine ground beef, ground pork, bread crumbs, minced onion, milk, eggs, Worcestershire sauce, salt, and black pepper. Mix thoroughly, but avoid overmixing.
  2. Shape the mixture into about 48 one-inch meatballs.
Browning the Meatballs
  1. For stovetop: Heat vegetable shortening in a large skillet over medium-high heat. Cook meatballs in batches for 5 to 7 minutes, browning all sides. Ensure centers reach 155°F for 15 seconds.
  2. For oven: Preheat oven to 400°F. Arrange meatballs on a rack over a foil-lined baking sheet and bake for about 20 minutes until browned.
Slow Cooking
  1. Transfer browned meatballs to a slow cooker. Add grape jelly and chili sauce, then cover. Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
  2. Stir gently before serving, and keep the slow cooker on warm if serving over a longer period.
Stovetop Sauce Option
  1. For a quicker finish, put browned meatballs, grape jelly, and chili sauce in a covered pot and simmer for about 10 minutes over medium heat.

Notes

Store leftovers in an airtight container in the fridge for 3 to 4 days or freeze uncooked meatballs. Reheat to 165°F before serving.