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
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.
Make this all the time for potlucks, family get-togethers - couldn't be easier! Put the meatballs in the refrigerator overnight to thaw. Whisk jelly and chili sauce together in slow cooker. Stir in thawed meatballs and set to high for 1 hour, then to low for 2-3 hrs. Check meatballs to make sure they are heated through, then turn to low and stir occasionally to keep sauce from sticking to sides. Tweak the times as needed depending on the heat of your slow cooker and the size of the meatballs.
I have been making these meatballs for many years during the holidays. When I take them to parties, the dish always comes home empty and people always ask for the recipe.