Grape Jelly Meatballs {Football Friday}

Friday, December 6, 2013

Grape Jelly Meatballs Recipe

Grape Jelly Meatballs - only 3 ingredients!!! Can be made in the slow cooker - great for holiday parties!
Grape Jelly Meatballs - only 3 ingredients!!! Can be made in the slow cooker - great for holiday parties!

It's Championship Weekend in College Football! Are you looking for a simple snack for watching all the games? These meatballs are so simple and only 3 ingredients. All you have to do is mix everything up and simmer it on the stove for about 25 minutes. You could use a slow cooker if you wish. The slow cooker would be great for keeping the meatballs warm during any football and holiday parties.

The first time I had these meatballs was several years ago at a Christmas party. I absolutely loved them! I could not stop eating them. I made Chicken Legs get some extra on his plate so I could eat extra without people noticing. I was shocked when I found out how they were made. I can promise you I would have never tried them if I had known they had grape jelly in them. Yuck! Who knew it would be SO good!  

Grape Jelly Meatballs - only 3 ingredients!!! Can be made in the slow cooker - great for holiday parties!








slow cooker, grape jelly, chili sauce, meatballs, appetizer, party food, tailgating
Appetizer
American
Yield: serves 10 to 12

Grape Jelly Meatballs

prep time: 1 minscook time: 25 minstotal time: 26 mins
Grape Jelly Meatballs - only 3 ingredients!!! Can be made in the slow cooker - great for holiday parties!

ingredients:


  • 1 (32-oz) bag 1/2 ounce frozen meatballs
  • 1 jar (12-oz) grape jelly
  • 1 jar (12-oz) Chili Sauce (Heinz)

instructions:


  1. In a large skillet or Dutch oven, combine all ingredients. Simmer 25-30 minutes, until meatballs are warmed through.
  2. *If using a slow cooker, heat the meatballs for 1-2 hours.*
https://www.plainchicken.com/2013/12/grape-jelly-meatballs-football-friday.html
All images and text ©Plain Chicken, Inc.



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34 comments

  1. Cindy YearsinDecember 6, 2013 at 8:04 AM

    You can also use the little cocktail smoked sausages.....DEEEEELISH!

    ReplyDelete
    Replies
    1. Lib M.December 6, 2013 at 9:34 PM

      My mom used to make the lil smokies for holidays back in the 80's. I haven't had them in years.

      Delete
  2. MelanieDecember 6, 2013 at 8:21 AM

    Yummy! My favorite way to do meatballs or little smokies.

    ReplyDelete
  3. NikkiDecember 6, 2013 at 8:26 AM

    Yeah, these little suckers are addicting.

    ReplyDelete
  4. Nancy LunaDecember 6, 2013 at 8:44 AM

    Sweet baby Ray's BBQ sauce works well also. As an alternative to the Heinz sauce.

    ReplyDelete
  5. Happy Cottage QuilterDecember 6, 2013 at 8:44 AM

    Wow, such an easy recipe. I think I have some meatballs in the freezer ;-)

    ReplyDelete
  6. Nancy LunaDecember 6, 2013 at 8:45 AM

    Sweet baby Ray's BBQ sauce works well also. As an alternative to the Heinz sauce.

    ReplyDelete
  7. TerryDecember 6, 2013 at 9:47 AM

    šŸˆWARRRRRRRRR EAGGGGGGGGGGLE HEYšŸˆ ( we'll make meatballs out of those Missouri tigers!!)

    ReplyDelete
  8. Kimberly TassoneDecember 6, 2013 at 11:13 AM

    Cut the jelly down to 6 oz. and add a can of jellied cranberry sauce and your taste buds will thank you!

    ReplyDelete
  9. Lynn HuntleyDecember 6, 2013 at 12:03 PM

    I have made made these many times, but have never used frozen meatballs before...great idea:) I like to add 1/3 cup hot pepper jelly the sauce! Nice and spicy:)

    ReplyDelete
  10. WendyDecember 6, 2013 at 1:27 PM

    I have love using this recipe on little smokies, but I use bold and spicy mustard instead of chili sauce....

    ReplyDelete
  11. bakeorbreakDecember 6, 2013 at 4:05 PM

    My mother used to make meatballs very similar to these! Wow, I hadn't thought about those in a while. Instant craving!

    ReplyDelete
  12. DorothyDecember 6, 2013 at 4:38 PM

    I remember having these at parties in the 1970s (Yikes! That long ago? LOL) The sauce is also very good to pour over a meatloaf and bake.

    ReplyDelete
  13. mmlssoucyDecember 6, 2013 at 11:58 PM

    I haven't had these in years! We did the grape jelly with Heinz Chile sauce and with Sweet Baby Rays. Also added some hot pepper jelly to it like Lynn Huntley does. Gives a nice zing to some of the batches.

    ReplyDelete
  14. Nancy GrahamDecember 7, 2013 at 8:14 AM

    Grape jelly and plain yellow mustard works great also.

    ReplyDelete
  15. Big DudeDecember 7, 2013 at 8:44 AM

    I hope the Auburn magic continues today.

    ReplyDelete
    Replies
    1. Stephanie ParkerDecember 8, 2013 at 8:50 AM

      It did continue and we even got help from Michigan State! It has been an amazin season!!

      Delete
  16. RAPTORSHARKDecember 7, 2013 at 10:09 AM

    i make these all the time, but instead i use whole jellied cranberries, pasta sauce, saurkraut, & brown . throw it all in a slow cooker comes out delicious! I'm not a fan of saurkraut or cranberries by themselves, but combined it makes a surprisingly good meatball sauce

    ReplyDelete
  17. kathy arenaDecember 7, 2013 at 2:23 PM

    Hey there
    Steph,
    Am thinking about trying these and just happen to have frozen balls in my freezer although they are Italian style, did you ever use them in this recipe?

    ReplyDelete
    Replies
    1. Stephanie ParkerDecember 8, 2013 at 8:43 AM

      I haven't use Italian style meatballs, but I think they would work fine

      Delete
  18. bluang3lbbyDecember 7, 2013 at 9:43 PM

    My version is a little bit different as well. I use bbq sauce like a previous poster but some mustard along with it. Mine always go in the slow cooker but I have to have it in there for at least 8 hours even though they are frozen meatballs. Mainly because the longer they have been in the sauce cooking the better it taste in my opinion.

    ReplyDelete
  19. vanillasugarblogDecember 8, 2013 at 5:44 PM

    I LOVE this recipe.
    By age 9 I was hooked on these little gems.

    ReplyDelete
  20. AnonymousDecember 12, 2013 at 10:48 PM

    I make these every year at Xmas. They are the BEST! Love your blog...

    ReplyDelete
  21. JocelynDecember 14, 2013 at 4:26 PM

    I think I need a whole crock pot of these...like now! Yum!

    ReplyDelete
  22. Rebecca LoshJanuary 21, 2014 at 8:42 AM

    We do the meatballs and grape jelly and salsa

    ReplyDelete
  23. Jim HendersonJune 7, 2015 at 7:39 PM

    Is the cook time for thawed meatballs or still frozen?

    ReplyDelete
  24. Bamasam23October 22, 2015 at 4:55 AM

    Hey, Stephanie! I plan to make these for our work tailgate tomorrow! I was planning on just bringing in my crockpot to plug in... would you sugeest 1-2 hours on high or low? Thank you!

    ReplyDelete

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