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
- 2 packages (22 ounces each) frozen fully cooked angus beef meatballs
- 1 bottle (12 ounces) chili sauce
- 1 jar (10 ounces) grape jelly
- 1. Prepare meatballs according to package instructions.
- 2. In a large skillet, combine chili sauce and jelly; cook and stir over medium heat until jelly has melted. Add meatballs to pan; heat through.
1 meatball: 106 calories, 6g fat (3g saturated fat), 17mg cholesterol, 313mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 4g protein.
Feb 28, 2020A sure winner every time. And, so easy. great to make at last minute.
Feb 17, 2020I 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!
Feb 8, 2020I’ve been making these for at least 25-years
Feb 7, 2020I'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.
Dec 22, 2019I'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.
Dec 13, 2019Made these for parties at work and it is always a hit! Many commitments on them.
Oct 30, 2019So easy and tasty! Always a hit with a crowd!
Oct 29, 2019I 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!
Jun 7, 2019I have even made it with grape jam by mistake instead of jelly...still delicious!!
Mar 25, 2019I 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.
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