These party meatballs need four ingredients and almost no hands-on time. Grape jelly, bottled chili sauce and a spoonful of apple cider vinegar are whisked right in the slow-cooker insert.
Frozen fully cooked beef meatballs are tossed in, and three hours on LOW turns the mixture into a thick, glossy red-brown glaze. The cooker then switches to WARM so guests can help themselves.
How to Make It
Glaze whisked in the insert
Whisk the grape jelly, chili sauce and apple cider vinegar in the slow-cooker insert until mostly combined.
Meatballs coated
Add the frozen fully cooked meatballs and toss to coat.
Three hours on LOW
Cover and cook on LOW for 3 hours, stirring once halfway, until the meatballs are hot throughout and the glaze is glossy and thick.
Held on WARM
Switch to WARM for serving and stir now and then.
Is It Ready to Switch to WARM?
After 3 hours on LOW, check two things.
What do the meatballs and glaze look like?
A center meatball is hot throughout and the glaze is glossy and thick
Switch the cooker to WARM and serve.
The meatballs are hot but the glaze is still thin
Stir and keep cooking on LOW, checking again before switching.
The glaze thickens as the jelly reduces.
A meatball from the middle is not hot all the way through
Stir and continue on LOW until it is.
Frozen meatballs in the center heat last.
Serving Ideas
Serve from the slow cooker on WARM with small plates and forks, spooning extra glaze over each helping.
Ingredient Notes
- Frozen fully cooked beef meatballs
- Two pounds, straight from the freezer; they only need heating through.
- Bottled chili sauce
- One cup of the tomato-based kind sold near the ketchup.
- Apple cider vinegar
- One tablespoon to sharpen the sweet glaze.
Why This Recipe Works
- Grape jelly melts into a sweet, sticky base that clings to each meatball.
- Chili sauce adds tomato and gentle spice to balance the sweetness.
- A little cider vinegar keeps the glaze from tasting flat or cloying.
Success Tips
- Stir the grape jelly meatballs from the bottom at the halfway point so the glaze does not catch around the edges.
- Leave the jelly lumps alone after whisking; they melt smoothly into the glaze as the cooker heats.
- Check a meatball from the center of the slow cooker to confirm it is hot all the way through before switching to WARM.
Storage and Reheating
Refrigerate
Refrigerate leftovers promptly in their glaze and reheat until hot throughout.
Frequently Asked Questions
Do the meatballs need thawing first?
No. They go in frozen and cook on LOW for 3 hours until hot throughout.
Is there cranberry sauce in the glaze?
No. The glaze is grape jelly, chili sauce and apple cider vinegar.
