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 capacity
- 1 Mixing Spoon Heat-resistant
- 1 Measuring Cups For liquids
- 1 Measuring Spoons
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
To prevent a "cloying" sauce, ensure accurate measurements of Dijon, vinegar, and hot sauce; these are crucial for balancing the sweetness of grape jelly. For enhanced texture, consider searing the frozen meatballs in a skillet for a few minutes to create a slight crust before adding them to the slow cooker, which adds depth and prevents them from becoming too soft. This versatile dish is excellent for make-ahead meals or large gatherings, as it holds well on the 'Warm' setting and can be easily doubled. Serve as an appetizer with toothpicks or as a main over rice or mashed potatoes.