Recipe courtesy of Amy Stevenson for Food Network Kitchen

Grape Jelly Slow-Cooker Meatballs

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Many versions of this dish live on the Internet and for good reason—it’s quick, easy and a real crowd pleaser. We find some of them a bit too cloying though, so we scaled down the jelly and added a little acidity and heat in the form of Dijon mustard, cider vinegar and hot sauce to create the perfect balance of sweet and tangy. We use beef meatballs, but you can substitute turkey or veggie ones.
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  • Level: Easy
  • Total: 3 hr 5 min (6 hours 5 minutes on low)
  • Active: 5 min
  • Yield: 8 to 10 servings
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Ingredients

Directions

Special equipment:
a 4- to 6-quart slow cooker 
  1. Stir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours.

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