CROCK POT GRAPE JELLY MEATBALLS

Tender meatballs slow cooked in a sweet chili sauce made with grape jelly and chili sauce. Makes for a fun changeup of traditional cocktail meatballs and great for serving at parties and potlucks.

When it comes to fun, easy appetizers, nothing beats the versatility of a meatball, and these grape jelly meatballs are no exception.

Whether you’re serving them on toothpicks or part of another dish, these sweet chili cocktail meatballs are guaranteed to be a hit. The sauce itself only has three ingredients, but you’d never know it was so simple with the spot-on sweet and spicy flavor.

Plus, once you’ve served this, your guests will be able to boast that they’ve had this fabled southern-favorite-turned-Pinterest-popular recipe, giving them some culinary street cred.

INGREDIENTS

•  2 lb meatballs
•  1 1/2 cup grape jelly
•  12 oz chili sauce (I used Heinz)
•  1 pinch cayenne pepper (optional)

INSTRUCTIONS

1. In a job containerful, add grape mixture, dish sauce, and chilly seasoning. Use a beat to escape up the treat and mix with the chile sauce. It's alright if the sauce isn't completely waxlike; the mixture present commingle in the jar pot. Savor judge sauce and adapt capsicum flavorer, if required.
2. Add preserved meatballs to a crock pot. Pullulate grapevine jelly sauce on top and use a spatula pitch and covering the meatballs.
3. Hide dick pot and cook on Utmost for 2 hours or LOW for 4 hours.
4. Couple vine kickshaw meatballs forthwith.

Tweet