Skip the freezer aisle in favor of the best Grape Jelly Meatballs! These homemade meatballs star a sweet and tangy sauce made with grape jelly and chili sauce—a retro-inspired combo that’s been a party appetizer favorite for generations (don’t knock it ’til you’ve tried it!). Bonus: You can make the meatballs ahead and reheat them in your slow cooker for stress-free entertaining.
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We’re big fans of meatballs around these parts. Whether it’s cheese-stuffed meatballs or buffalo-sauced meatballs, we’ve tried (and loved!) them all. But it’s hard to beat a classic like grape jelly cocktail meatballs.
When I think of vintage recipes, my mind instantly goes to the retro classics that graced my mom’s holiday table year after year—crescent roll veggie pizza, raspberry applesauce Jell-O salad, and, of course, grape jelly meatballs. These sweet-and-savory beauties were the MVPs of every family gathering, potluck and gameday, right up there with Momoo’s famous no-bake peanut butter bars and Jell-O molds.
Why Grape Jelly Meatballs Are a Potluck Legend
This iconic party appetizer made its debut in 1960 under the name “Chafing Dish Meatballs” and starred frozen meatballs tossed in a grape jelly and chili sauce mixture. And while that might sound like an odd combo (OK, it is odd), trust me, one bite and you’ll understand why this dish has been a potluck legend for generations.
I know what you might be thinking: “Grape jelly and chili sauce? Really, Kelly?” Hear me out—the grape jelly acts as the sweetener in the sauce, and when combined with the tangy chili sauce, the result isn’t “jelly-like” at all. Instead, you get a perfectly balanced sweet-spicy-umami flavor that makes these meatballs completely irresistible.
From New Year’s Eve parties to last-minute potlucks, it wouldn’t feel like a family gathering without these vintage appetizers stealing the show. For my take on this classic, we’re skipping the frozen meatballs in favor of a quick ground beef mixture featuring a panade (milk-soaked breadcrumbs) that ensures tender, juicy meatballs every time. Trust me—one bite, and you’ll understand why grape jelly meatballs have been a hit for generations!
- Panko breadcrumbs: I love using these Japanese-style breadcrumbs for meatballs because they create a lighter, airier texture that helps keep them tender and juicy.
- Milk: Soaks into the breadcrumbs to create a panade (fancy talk for a paste that makes your meatballs tender).
- Ground beef: I like to use an 80/20 blend for the perfect balance of flavor and moisture. Leaner ground beef can work, but you risk ending up with dry meatballs. You can also use ground turkey, chicken or pork for this recipe, too.
- Eggs: Act as a binding agent, helping to hold all the ingredients together.
- Scallions & garlic: Sliced scallions and fresh minced garlic add flavor without overpowering the dish.
- Grape jelly: Any brand will work, but I’m partial to Smucker’s Concord Grape Jelly for its classic flavor.
- Chili sauce: I use Heinz chili sauce because it isn’t too spicy, but if you’re looking for a spicier option, try Huy Fong Chili Sauce.
See the recipe card for full information on ingredients and quantities.
- Combine the breadcrumbs and milk to make a panade. Let this mixture sit for 5 minutes to soften.
- Add the ground beef, eggs, scallions, garlic, salt and pepper to a large bowl. Add the softened breadcrumbs and mix everything together with your hands (or a sturdy spatula if you prefer). Be gentle—overmixing can lead to tough meatballs!
- Now it’s time to form the meatballs! I like to use a small cookie scoop to portion out the mixture, aiming for about 1 ½ tablespoons for cocktail meatballs. Roll each portion into a smooth ball with your hands and place them on a foil- or parchment-lined baking sheet. Tip: spacing them about 1 inch apart ensures even cooking and keeps them from sticking together.
- Pop the tray into a preheated 375°F oven and bake the meatballs for 15-20 minutes. The meatballs are done when they’re no longer pink in the center (a meat thermometer should read 160°F).
- Make the sauce. While the meatballs bake, whisk together the grape jelly and chili sauce in a small saucepan over medium-low heat. Stir occasionally until the sauce is smooth and warmed through.
- Combine and serve. Transfer the baked meatballs to a large bowl, pour the sweet and spicy sauce over them, and gently toss to coat.
Garnish with extra sliced scallions if you like, then serve them warm—and watch them disappear!
Slow Cooker Method
Not only will your guests love these cocktail meatballs, but they’re also about to become your new best friend in the kitchen. Why? Because you can make them ahead and keep them warm and party-ready for hours—no hovering over the stove required!
To make these crockpot grape jelly meatballs, here’s what you do:
- Prepare the recipe as directed.
- Whisk together the sauce ingredients right in your 8-quart slow cooker. Add the fully cooked meatballs, then give everything a good stir to coat them in that sweet-and-spicy goodness.
- Set the slow cooker to WARM (or LOW if you’re prepping ahead) and serve them straight from the crockpot with a bowl of bamboo appetizer forks on the side. These little forks make grabbing a meatball (or two!) a breeze.
Easy peasy, and no need to worry about cold meatballs crashing the party!
Make-Ahead and Storage Tips
These grape jelly meatballs are a fantastic make-ahead dish that will save you time and stress, especially during busy holidays or game days!
Make-Ahead Tips
Cook them as directed, then:
- For next-day serving: Store them in the fridge overnight in an airtight container.
- For the freezer: Cool the meatballs completely, transfer them (sauce and all!) to a freezer-safe container, and leave a little room for the sauce to expand. Freeze for up to 3 months.
Storing Leftovers
- Refrigerator: Store leftover meatballs in an airtight container in the fridge for 3 to 4 days.
Reheating Instructions
- From the fridge: Pop them into your slow cooker on LOW for 2 to 3 hours, or heat them in a saucepan over medium-low until warmed through.
- From the freezer: Thaw overnight in the fridge, then reheat in the Crockpot or stovetop as mentioned above. If the sauce has thickened too much, add a splash of ketchup, chili sauce, or even water to bring it back to its saucy glory.
Serving Suggestions
This grape jelly meatballs recipe isn’t just a party favorite—it’s a family favorite, too! My kids can’t get enough of them, so I’ve found plenty of ways to serve them beyond the appetizer table. Whether it’s a holiday or a weeknight dinner I love sliding a few meatballs into a slider bun with extra sauce and a couple of bread and butter pickles for the perfect party sandwich. Or serve them over fluffy coconut rice with your favorite steamed veggies for a quick and easy dinner. And for a festive touch, add them to your holiday spread along with the classics like homemade stuffing or green bean casserole!
Common Questions
Another traditional favorite is jellied cranberry sauce, especially during the holidays. Blackberry jam, strawberry jelly, peach jam or your favorite flavor all work well in this recipe, too.
Absolutely! Frozen meatballs are a great time-saver. Just make sure to use fully cooked frozen meatballs, and follow the recipe as directed to warm them through in the sauce.
The chili sauce adds a mild kick, but the grape jelly mellows it out for a sweet and tangy flavor. If you prefer more heat, stir in a pinch of red pepper flakes or a dash of hot sauce.
Yes! Ground turkey or chicken works great in this recipe. You can even use ground pork or a mix. Just make sure to adjust the cooking time as needed to ensure they’re cooked through.
Ingredients
For the meatballs:
- 1/2 cup Panko breadcrumbs
- 1/3 cup whole milk
- 2 pounds ground beef
- 2 large eggs
- 1/4 cup sliced scallions
- 2 large garlic cloves, minced
For the sauce:
- 3/4 cup grape jelly
- 3/4 cup chili sauce
Instructions
- Preheat the oven to 375°F. Line a baking sheet with foil.
- In a small bowl, stir together the breadcrumbs and milk. Let sit for 5 minutes.
- In a large bowl, combine the breadcrumb mixture with the ground beef, eggs, scallions, garlic, 1 teaspoon kosher salt and ¼ teaspoon black pepper.
- Using your hands, scoop out 1 1/2-tablespoon portions of the meat mixture and roll it into balls. Place the meatballs on the prepared baking sheet, spacing them at least 1 inch apart.
- Bake the meatballs until they are no longer pink in the center, 15 to 20 minutes. While the meatballs are baking, make the sauce:
- In a small saucepan set over medium-low heat, whisk together the grape jelly and chili sauce until warmed.
- Remove the meatballs from the oven and add them to a large bowl. Pour over the sauce and gently toss to coat.
- Serve the meatballs topped with sliced scallions (optional).
Kelly’s Notes
- To Make In Slow Cooker: Prepare recipe as directed; combine sauce ingredients in an 8-quart slow cooker; add fully cooked meatballs and stir to combine; cover and set to WARM or LOW and serve meatballs directly from crockpot to keep them warm for hours on end!
- Refrigerate: Store leftover meatballs in an airtight container in the fridge for 3 to 4 days.
- Freeze: Cool the meatballs completely, transfer them (sauce and all!) to a freezer-safe container, and leave a little room for the sauce to expand. Freeze for up to 3 months.
- Reheating Instructions:
- From the fridge: Pop them into your slow cooker on LOW for 2 to 3 hours, or heat them in a saucepan over medium-low until warmed through.
- From the freezer: Thaw overnight in the fridge, then reheat in the Crockpot or stovetop as mentioned above. If the sauce has thickened too much, add a splash of ketchup, chili sauce, or even water to bring it back to its saucy glory.
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These were a hit at my holiday party last night! Thanks so much for sharing the recipe!
So glad you enjoyed the recipe, Nikki!