There’s something undeniably satisfying about a savory-sweet bite of meatballs tinged with tangy jelly, all simmering together in a slow cooker until perfectly glazed. This recipe is easy, fun, and an absolute crowd-pleaser—especially for parties or weeknight dinners when you want minimal fuss and maximum flavor.
Ingredients
- 2 lbs (about 32) frozen fully cooked meatballs
- 1 cup grape jelly (or your favorite fruit jelly)
- 1 cup chili sauce or ketchup
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
Begin by lightly greasing your slow cooker to prevent sticking. Then, place the frozen meatballs inside in an even layer. In a separate bowl, whisk together the jelly, chili sauce (or ketchup), soy sauce, and garlic powder. If you like extra spice, add a pinch of chili flakes or a dash of hot sauce. Pour the sauce blend over the meatballs, ensuring they’re well-coated.
Cover the slow cooker and set it on low for about 3–4 hours, giving the meatballs a quick stir halfway through to make sure they’re coated evenly in that sweet-and-tangy sauce. When you’re nearing mealtime, taste-test the sauce. Add a bit of salt and pepper if needed, then pop the lid back on for a few more minutes to warm through.
Once the meatballs are hot and the sauce has turned into a glossy coat, they’re ready to serve. You can keep them warm in the slow cooker on the “warm” setting until party time or until you’re ready to dish up dinner.
For a brilliant presentation, pile these sticky-sweet meatballs onto a platter, sprinkle over fresh chopped herbs like parsley or cilantro, and serve with toothpicks for easy party snacking. They also make a hearty main course when paired with rice, mashed potatoes, or roasted vegetables.
These Slow Cooker Jelly Meatballs are perfect for potlucks, game days, or just satisfying a sweet-and-savory craving. Kids typically love the surprising sweetness, and adults appreciate the fuss-free prep. If you’re looking for a healthier twist, try turkey or chicken meatballs, and swap out the chili sauce for a lower-sugar barbecue sauce.
You can also experiment with different jellies—perhaps a spicy jalapeño jelly or a tart cranberry sauce to keep things interesting. However you enjoy them, these meatballs are guaranteed to bring cozy comfort and big flavor to the table.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
