Sometimes the best recipes are the ones that sound absolutely ridiculous until you try them.
Grape jelly on meatballs?
Trust me, I get it. The first time someone mentioned this combination to me, I was skeptical too.
But after one bite, I understood why this recipe has been passed down through generations of home cooks who know that simple doesn’t mean boring.
This sweet and savory combination creates the perfect balance of flavors that will have your family asking for seconds (and thirds).
The grape jelly caramelizes beautifully with the chili sauce, creating a glossy, restaurant-quality glaze that makes these meatballs look like you spent hours in the kitchen.
The best part? You probably already have everything you need in your pantry and freezer right now.
No special trips to the store, no hunting down exotic ingredients—just three simple items that transform into something unexpectedly delicious.
Why You’ll Love This Recipe
It’s foolproof. With only three ingredients, there’s virtually no way to mess this up. Perfect for new cooks or anyone who wants a guaranteed crowd-pleaser.
It’s a time-saver. From start to finish, you’ll have these ready in about 20 minutes. That’s faster than most takeout orders.
It’s budget-friendly. All three ingredients are affordable and shelf-stable, making this recipe perfect for feeding a crowd without breaking the bank.
It’s incredibly versatile. Serve them as an appetizer at parties, over rice for dinner, or pack them in lunch boxes. They’re delicious hot or at room temperature.
It’s a conversation starter. People will be asking for the recipe, and they’ll be amazed when you tell them how simple it is.
Ingredients
- 1 bag (32 oz) frozen meatballs
- 1 jar (18 oz) grape jelly
- 1 bottle (12 oz) chili sauce
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Instructions
- Prepare the sauce. In a large skillet or slow cooker, combine the grape jelly and chili sauce. Stir until well mixed.
- Heat the sauce. If using a skillet, heat over medium heat until the jelly melts and the mixture begins to bubble gently. If using a slow cooker, set to high heat.
- Add the meatballs. Add the frozen meatballs to the sauce and stir to coat evenly.
- Cook until heated through.
- Skillet method: Continue cooking for 10-12 minutes, stirring occasionally, until meatballs are heated through and sauce has thickened slightly.
- Slow cooker method: Cook on high for 2-3 hours or low for 4-5 hours.
- Serve immediately. Transfer to a serving dish and provide toothpicks for easy serving, or serve over rice as a main dish.
Tips for Success
Don’t skip the chili sauce. The combination of sweet grape jelly and tangy chili sauce is what makes this recipe work. Using just jelly alone will be too sweet.
Stir gently. Frozen meatballs can break apart if stirred too vigorously, especially when they’re just starting to thaw.
Adjust the consistency. If the sauce seems too thick, add a splash of water. If it’s too thin, let it simmer uncovered for a few extra minutes.
Make it your own. Try different jelly flavors like apricot or peach, or add a splash of soy sauce for extra depth.
Print
3-Ingredient Grape Jelly Meatballs
These sweet and tangy meatballs get their irresistible glaze from an unexpected duo: grape jelly and chili sauce that melt into a glossy, caramelized coating.
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 bag (32 oz) frozen meatballs
- 1 jar (18 oz) grape jelly
- 1 bottle (12 oz) chili sauce
Instructions
- Prepare the sauce. In a large skillet or slow cooker, combine the grape jelly and chili sauce. Stir until well mixed.
- Heat the sauce. If using a skillet, heat over medium heat until the jelly melts and the mixture begins to bubble gently. If using a slow cooker, set to high heat.
- Add the meatballs. Add the frozen meatballs to the sauce and stir to coat evenly.
- Cook until heated through.
- Skillet method: Continue cooking for 10-12 minutes, stirring occasionally, until meatballs are heated through and sauce has thickened slightly.
- Slow cooker method: Cook on high for 2-3 hours or low for 4-5 hours.
- Serve immediately. Transfer to a serving dish and provide toothpicks for easy serving, or serve over rice as a main dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
