Crockpot Grape Jelly Meatballs with Chili Sauce
Makes 12 servings
Ingredients
- 26 ounces frozen meatballs (fully cooked)
- 12 ounces chili sauce (such as Heinz)
- 1 ½ cups grape jelly
Instructions
- Add the frozen meatballs to the crockpot. Top with the chili sauce and grape jelly.26 ounces frozen meatballs, 12 ounces chili sauce, 1 ½ cups grape jelly
- Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours, keeping the lid closed.
- Stir once after the first hour if you are home, and again during the last 30 minutes.
- Cook until the center of the largest meatball reads 165F on an instant-read thermometer.
- Switch to low to serve, keeping the crockpot plugged in so the meatballs hold at 140F or above.
Chili sauce: Use bottled, ketchup-style chili sauce, not sriracha or Thai sweet chili sauce.
Notes
- Make ahead: Cook up to 2 days ahead and refrigerate. Reheat on the stove to 165F, then hold in the crockpot on low.
- Storage: Refrigerate leftovers in an airtight container within 2 hours of serving, for up to 4 days.
- Freezing: Freeze cooled meatballs in sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat on the stove or in the microwave to 165F. Do not reheat cold leftovers in the crockpot.
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