Homemade meatballs with grape jelly and chili sauce melds into a delicious appetizer when prepared on the stovetop or in a crockpot.
This easy recipe is probably one of those dishes that is better to serve, rather than to announce the ingredients used. The tangy flavor combination of grape jelly and chili sauce sounds crazy, but the combination of sweet and spicy really works! One taste and your guests will be devouring this popular appetizer at your next party!
Admittedly, when I first heard of mixing grape jelly with a bottle of chili sauce, 'enticing flavor combination' was not the first phrase to come to mind. However, this has been a popular appetizer for decades, as the seemingly odd combination transforms into a sweet and savory spicy sauce, similar to barbecue sauce.
Speaking of which, a popular alternative to this classic appetizer is substituting bbq sauce instead of chili sauce. I've tested the recipe both ways, and each is good. I find using BBQ makes the sauce far sweeter, and chili sauce is a bit more balanced.
Ingredients & Substitutions
- Ground beef - I recommend 90/10 ground beef. See the note below for an explanation.
- Plain breadcrumbs
- Milk
- Large eggs
- Grated parmesan
- Fresh parsley
- Onion powder
- Garlic powder
- Paprika
- Worcestershire sauce
- Kosher salt
- Fresh ground black pepper
- Chili sauce - This is the chili sauce you are looking for at the grocery store: Bottled Chili Sauce. Otherwise, BBQ sauce can be substituted.
- Grape jelly
- Cayenne pepper - This is optional, but it gives the sauce a nice little kick. Hot sauce can be substituted.
Note: You can substitute frozen meatballs rather than making your own meatballs from scratch. You could also substitute lil smokies instead.
Best Ground Beef for Meatballs
Whenever I discuss how to make meatballs I recommend using 80/20 ground beef, because the added fat makes for a more moist and flavorful meatball. However, for this recipe, I actually recommend using 90/10 ground beef, and this is why:
Meatballs with grape jelly and chili sauce are typically served as a party appetizer, which means either cooking them in a slow cooker or keeping them warm in a slow cooker. Using a fattier hamburger will have more grease leaking out, pooling in the bottom of the slow cooker and mixing in with the sauce.
Using lean ground beef, such a 90/10, still is fatty enough to make a flavorful meatball, but it limits the amount of grease that will be pooling when the dish is served. However, if desired, you can certainly substitute 80/20 beef in this recipe instead.
How to make it
Begin making your grape jelly and chili sauce meatballs by combing all of the meatball ingredients in a large bowl. Then roll the meat mixture between the palms of your hands to form the meatballs.
This recipe can be easily prepared on the stovetop or in your crockpot. Place the grape jelly, chili sauce, cayenne pepper, and black pepper in a saucepan (or slow cooker) and mix to combine, then add the meatballs. Cover the saucepan and cook on medium-low until the meatballs are cooked through.
Note: The cooktime will take approximately 15 minutes on the stovetop and two hours in a slow cooker set to high.
Alternatively, you could just bake or broil the meatballs in the oven and add them to the sauce prior to serving. This is a particularly good option if you choose to use 80/20 beef instead of 90/10, as you can drain away the grease.
Which method of cooking is best? Personally, I prefer to make these on the stovetop and then add them to the slow cooker to keep warm. Making the sauce on the stovetop allows me to simmer it down and thicken it slightly, which makes it cling better to the meatballs when serving.
Storing and Reheating Leftovers
This meatball recipe with grape jelly and chili sauce is great to make in advance of a party and reheat when serving. It should be stored in an airtight container for up to five days and it can be gently reheated in a large saucepan on the stovetop, or warmed in the slow cooker prior to serving.
Meatballs with Grape Jelly and Chili Sauce
Ingredients
- 2 pounds ground beef
- 1 cup breadcrumbs
- 6 tablespoons milk
- 2 eggs
- ½ cup grated parmesan
- ¼ cup parsley finely chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Sauce
- 24 ounces chili sauce
- 1 cup grape jelly
- ¼ teaspoon fresh ground black pepper
- 1 dash cayenne pepper (optional)
Instructions
Meatballs
- Prepare the meatballs by combining all of the ingredients in large bowl and mixing together with your hands.
- Tip: I often separately combine the wet ingredients with the seasonings to ensure even distribution, prior to mixing it with the ground beef.
- Form meatballs by scooping out 1-2 tablespoons of meat mixture then forming into a ball by rolling between your hands. This will yield -24-48 meatballs depending on the size.
- Cook the meatballs in a 350 degree oven for 20 minutes then combine with the sauce, or simmer them in a large saucepan with the sauce until cooked through.
Sauce
- Place the jelly, chili sauce, and seasonings in a saucepan and simmer on medium-low for 15 minutes, or until slightly thickened.
- Serve with meatballs in the sauce.
Nutritional Information
This recipe was originally published on September 20, 2019.
Anne
I love this! It may be old school, but it's easy and everyone loves it! It's one of my go-to potluck faves.
Cyndi Valerino
Actually,this goes back to the 60's. We used to make it for fondue parties.
Derick H
I make something very similar to this recipe. I use cranberry sauce instead of the grape jelly and I also put sauerkraut in it. My family absolutely loves it and it always the first appetizer to run out.
Charles King
I make this quite often holidays or for special occasions. I only use store bought frozen meatballs instead of making them. I also like to substitute grape jelly for orange marmalade.