Why You’ll Love Southern Grape Jelly Meatballs Recipe
You’ll love this recipe because:
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The flavour combination of grape jelly plus chili sauce plus mustard offers a fun twist—sweet, tangy and a little spicy.
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It’s great for gatherings: the meatballs can be kept warm in the slow cooker while guests mingle.
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It’s fairly easy to prepare and bake, then set aside to finish cooking with minimal supervision.
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You can scale it up or adapt it with different types of jelly or meat for variety.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Chili sauce
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Grape jelly
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Dijon mustard
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Cooking spray
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Lean ground beef
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Large egg (lightly beaten)
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Dry fine breadcrumbs
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Worcestershire sauce
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Salt
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Freshly ground black pepper
Directions
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Preheat your oven to 400 °F (about 200 °C).
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In your slow cooker, combine the chili sauce, grape jelly and Dijon mustard. Stir well, then set to cook covered on High while you prepare the meatballs.
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Line a rimmed baking sheet with foil and grease or spray it with cooking oil.
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In a large bowl, combine the ground beef with the beaten egg, breadcrumbs, Worcestershire sauce, salt and pepper. Mix thoroughly.
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Shape the mixture into meatballs — about 2 or 3 dozen if you make each about ½ oz, or 16 to 18 meatballs if each is about 1 oz. Arrange the meatballs on the prepared baking sheet.
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Bake for 12 to 18 minutes, or until cooked through. You may optionally bake them on a cooling rack placed in the pan.
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Once cooked, discard any liquid from the baking pan. Transfer the meatballs into the slow cooker with the sauce. Stir them to coat, cover, and cook on Low for 3 to 4 hours.
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Stir well before serving. Serve the meatballs with toothpicks or small skewers for easy snacking.
Servings and timing
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Servings: 18 servings.
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Prep time: 20 minutes.
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Cook time: ~6 hours (including the slow‑cooker time).
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Total time: approx. 6 hours 20 minutes.
Variations
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Replace the grape jelly with currant jelly or apple jelly for different flavour profiles.
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If you don’t have chili sauce (or prefer something milder/less traditional), combine ketchup with brown sugar, vinegar, cinnamon and allspice to make your own sauce.
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Swap in a thick, mild barbecue sauce in place of the chili sauce and Dijon mustard.
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Use ground turkey or chicken instead of beef; or a mix of beef and lean ground pork.
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Make mini meatballs (smaller size) for bite‑sized party picks, or larger ones for a more substantial snack.
Storage/Reheating
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Refrigerate any leftovers in an airtight container; they will keep for 3‑4 days.
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To freeze: place the meatballs and sauce in a freezer‑safe airtight container (leave a little space for expansion). They’ll keep up to 3 months.
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To reheat: defrost overnight in the fridge, then warm in the slow cooker until heated through.
FAQs
What size meatballs should I make?
You can make either approximately ½‑ounce meatballs (yielding about 2‑3 dozen) or 1‑ounce meatballs (yielding about 16‑18) depending on your preference and crowd size.
Can I skip the slow cooker step and finish on the stovetop?
Yes — after baking the meatballs, you can simmer them in the sauce in a Dutch oven or stockpot for 20‑30 minutes, then optionally transfer to a slow cooker or chafing dish to keep warm.
Can I use frozen pre‑made meatballs?
Yes — using frozen cooked meatballs will save time. Just heat them in the sauce until thoroughly warmed.
Is the dish very sweet?
The grape jelly adds a sweet note, but the chili sauce and mustard introduce tang and a little heat. You can adjust the proportions or choose a less sweet jelly to balance the sweetness to your liking.
Can I make this vegetarian or with plant‑based meatballs?
Yes, you could substitute plant‑based meatballs or a mix of textured vegetable protein and seasonings. The sauce remains the same.
Can I scale this recipe up for a large crowd?
Absolutely — you can double or triple the recipe easily. Bake in batches and transfer to a larger slow cooker or multiple ones to keep everything warm.
What can I serve alongside or with these meatballs?
They work well as an appetizer with toothpicks, or alongside a charcuterie board, fresh bread, cheese, or small bites. They also pair nicely with mashed potatoes, rice or steamed vegetables if you want a full meal.
How can I make them less spicy?
Choose a mild chili sauce or use plain ketchup instead and adjust with a bit of brown sugar and vinegar. Also reduce or omit the Dijon mustard if you prefer milder flavours.
How do I prevent the meatballs from drying out while baking?
Make sure you mix the meatball ingredients gently and avoid over‑baking — remove from the oven as soon as they’re cooked through, then transfer into the sauce so they stay moist.
Can I make the sauce ahead of time?
Yes — you can prepare the sauce (chili sauce + jelly + mustard) ahead, store it in the fridge, and then just bake the meatballs and combine them when you’re ready to serve.
Conclusion
This recipe for Southern Grape Jelly Meatballs is a crowd‑pleasing blend of sweet, tangy and savoury flavours—perfect for parties, holidays or casual get‑togethers. With relatively little effort, and the convenience of a slow cooker to keep things warm, you can focus on your guests while the meatballs do the work. Give it a try and enjoy the mix of fun flavours and easy serving style!
Southern Grape Jelly Meatballs
These Southern Grape Jelly Meatballs are a classic party appetizer made with just three ingredients. The sweet and tangy sauce combines grape jelly and chili sauce, coating the meatballs for a delicious, crowd-pleasing bite.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Stovetop or Slow Cooker
- Cuisine: Southern
- Diet: Gluten Free
Ingredients
- 2 pounds frozen fully cooked meatballs
- 1 cup grape jelly
- 1 cup chili sauce (such as Heinz)
Instructions
- In a large saucepan or Dutch oven, combine the grape jelly and chili sauce over medium heat. Stir until smooth and heated through.
- Add the frozen meatballs to the sauce and stir to coat evenly.
- Reduce the heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until the meatballs are heated through and the sauce is bubbling.
- Alternatively, combine all ingredients in a slow cooker and cook on high for 2 to 3 hours or on low for 4 to 6 hours.
- Serve hot as an appetizer or over rice for a main dish.
Notes
- You can use homemade meatballs instead of frozen for a more personal touch.
- Adjust the ratio of jelly to chili sauce based on your preferred sweetness or tanginess.
- Serve with toothpicks for easy party snacking.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 310
- Sugar: 18g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
