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–+ servings
Grape jelly cocktail meatballs in a bowl with toothpicks nearby for serving.

Grape Jelly Meatballs Recipe

Grape Jelly Meatballs are the ultimate party appetizer! Make them ahead and keep them warm in your slow cooker for stress-free entertaining.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 servings (about 50 cocktail-sized meatballs)

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 1/4 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). 

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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