Grape Jelly Slow-Cooker Meatballs
Many versions of this dish live on the Internet and for good reason—it’s quick, easy and a real crowd pleaser. We find some of them a bit too cloying though, so we scaled down the jelly and added a little acidity and heat in the form of Dijon mustard, cider vinegar and hot sauce to create the perfect balance of sweet and tangy. We use beef meatballs, but you can substitute turkey or veggie ones.
Equipment
- 1 Slow Cooker 4- to 6-quart size recommended
- 1 Stirring Utensil Spoon or spatula
- 1 Measuring Cups For wet ingredients
Ingredients
Main
- 2 cups chili sauce such as Heinz
- 1 cup grape jelly
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 teaspoon hot sauce such as Tabasco
- One 32-ounce bag frozen cocktail-size beef meatballs
Instructions
- Stir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours.
Notes
The combination of chili sauce and grape jelly creates the classic sweet base, but the addition of Dijon mustard, cider vinegar, and hot sauce is key to balancing the sweetness with tang and a touch of heat. Feel free to adjust the hot sauce to your preference. Ensure the frozen meatballs are completely submerged or well-coated in the sauce for even heating. Serve hot, perhaps with toothpicks for appetizers, or over rice for a simple meal. This is very forgiving and great for make-ahead or potlucks.