Grape Jelly Cocktail Meatballs
The one thing you expect to see at every party, done right.
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You’ve probably seen these at most parties you’ve been to, but maybe you don’t know how to make them. I have great news for you — they’re so simple, they barely qualify as a recipe. You take grape jelly (yes, you read that right), a couple of pantry staples, and throw them in a crockpot with some meatballs, let it bubble away until you need them, and you end up with a saucy, sweet and tangy meatball that every party-goer loves. There’s more than one way to make a meatball, but these have been a party classic for decades for good reason.
What Ingredients Do You Need for Grape Jelly Cocktail Meatballs?
- Frozen, fully cooked meatballs.
- Ketchup.
- Grape jelly.
- Worcestershire sauce.
- Apple cider vinegar. (Just a splash, it keeps the sauce from being too sweet.)
You can also add in a touch of chili flake or hot sauce if you like a kick!
How Do You Make Grape Jelly Meatballs?
This is about as easy as it gets. Whisk the ketchup, jelly, Worcestershire, and vinegar together in a bowl, then pour it over the frozen meatballs in your slow cooker and give everything a good stir. Cover and cook on low for 3 to 4 hours, stirring once or twice, until the meatballs are hot and the sauce is glossy. That’s it!
When it’s time to serve, turn the slow cooker to warm so everyone can help themselves. If you’re short on time, you can simmer them in a skillet for about 15 minutes instead.
Can I Use Homemade Meatballs?
Absolutely, as long as they’re fully cooked first. Store-bought frozen meatballs are what make this a no-fuss recipe, though, so I’d save the homemade ones for a day when you’re feeling more ambitious.
Can I Use a Different Jelly?
You can! Apricot preserves and cranberry sauce are both great swaps.
Where is the Cocktail Sauce?!
A great question. A popular alternative is to use grape jelly and cocktail sauce and meatballs. You end up with a very similar flavor to these meatballs here. I like using the ketchup, apple cider vinegar, and Worcestershire because it gives you more control over the sweetness to tang ratio and I find it has a touch more umami. Enjoy!
Grape Jelly Cocktail Meatballs
Ingredients
- 2 lbs frozen fully cooked meatballs, about 48 small meatballs
- 1 1/4 cups ketchup
- 3/4 cup grape jelly
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
Preparation
- Add the frozen meatballs to a 4-quart slow cooker.
- In a medium bowl, whisk together the ketchup, grape jelly, Worcestershire sauce, and vinegar until mostly smooth. A few small jelly lumps are fine, they'll melt as it cooks.
- Pour the sauce over the meatballs and stir to coat.
- Cover and cook on low for 3 to 4 hours, stirring once or twice, until the meatballs are hot all the way through and the sauce is glossy.
- Switch the slow cooker to warm and serve with toothpicks. Enjoy!
Notes
- In a hurry? Simmer the sauce in a large skillet for 2 minutes, add the meatballs, and cook uncovered over medium-low heat for 15 minutes, stirring often, until hot.