Chili and Jelly Meatballs
The secret ingredient in this sassy sauce is the grape jelly. It's a sweet contrast with the chili sauce. —Irma Schnuelle, Manitowoc, Wisconsin
Ingredients
- 2 packages (22 ounces each) frozen fully cooked angus beef meatballs
- 1 bottle (12 ounces) chili sauce
- 1 jar (10 ounces) grape jelly
Reviews
A sure winner every time. And, so easy. great to make at last minute.
I have been using this chili sauce/grape jelly sauce for over 35 years, but I always make my own meatballs. I make the meatballs in advance and store in freezer. Sometimes I add just a splash of liquid smoke to the sauce/jelly mix for a wonderful added flavor!
I’ve been making these for at least 25-years
I've made a very similar recipe for these party meatballs. Instead of jelly, try using cranberry sauce. I have to make double batches and even then it doesn't last long.
I've had these appetizers so many times at get-togethers I decided to finally make them myself. These meatballs are so good and easy to make.
Made these for parties at work and it is always a hit! Many commitments on them.
So easy and tasty! Always a hit with a crowd!
I put these in baking dish frozen mixed my chili sauce and jelly together and poured over meatballs. I cooked at 350 for about 30 minutes. Delicious!
I have even made it with grape jam by mistake instead of jelly...still delicious!!
I just toss plain frozen meatballs in the crockpot, pour the mixed jelly and chili sauce on top, set the appliance on low and walk away for a few hours. Always the first thing gone at every work potluck.