Ah, grape jelly meatballs—a culinary wonder that seems to defy logic yet delivers pure joy! Imagine the curious dance of tangy grape jelly with savory meatballs, like a quirky couple at a wedding who can’t stop stealing the spotlight. This appetizer is not just easy to make; it’s a conversation starter that will have your guests talking more about the food than the latest Netflix series.
Steps
- If making homemade meatballs, follow your preferred recipe to prepare and bake them. Otherwise, use pre-cooked frozen meatballs for a quicker preparation.
- Combine the meatballs with ketchup and grape jelly in a slow cooker. Stir the mixture to ensure all ingredients are evenly distributed.
- Cover the slow cooker and set it to cook on low for 3 to 4 hours until the meatballs are thoroughly heated.
- For a thicker sauce, leave the slow cooker lid off while keeping it warm or mix equal parts cornstarch and water and add a small amount to the sauce.
- To serve, keep the slow cooker on the warm setting and provide toothpicks for easy serving. Alternatively, serve the meatballs in slider rolls or over rice or mashed potatoes.
- For a make-ahead option, cook the meatballs a day in advance, refrigerate overnight, and reheat before serving. Store leftovers in a sealed container in the fridge for up to 4 days or freeze for up to 3 months.
Ingredients
- 2 pounds frozen fully cooked meatballs or 48 small homemade meatballs
- 1 ½ cups ketchup
- ¾ cup grape jelly
FAQ
- Can I use different types of jelly instead of grape jelly?
- Yes, you can substitute grape jelly with other sweet preserves like apricot, orange marmalade, canned cranberry sauce, raspberry preserves, or even hot pepper jelly.
- What if I don’t have chili sauce, can I use something else?
- If you don’t have chili sauce, you can use ketchup as an alternative. Barbecue sauce is also a good substitute if you’re looking for a different flavor profile.
- How do I make the sauce thicker if needed?
- If you prefer a thicker sauce, you can mix equal parts cornstarch and water and stir a small amount into the sauce. However, this is usually not necessary as the sauce thickens slightly as it cools.
- Can I prepare Grape Jelly Meatballs in advance?
- Absolutely! You can make them the day before and store them in the fridge. Reheat them in the Crockpot before serving, or freeze them for later use.
- How should I store leftovers, and how long will they last?
- Leftovers should be stored in a sealed container in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. When reheating, thaw them overnight and warm them in a Crockpot or on the stovetop until hot.
Tips
- Consider making the meatballs ahead of time and storing them in the refrigerator overnight. This will make it easier to reheat them in the slow cooker the next day, ensuring a stress-free preparation.
- If you’re interested in a different flavor, try swapping the grape jelly with other sweet preserves like apricot, raspberry, or even hot pepper jelly. This can offer a unique twist to the original recipe.
- For a thicker sauce, let the meatballs cool slightly with the lid off after cooking. If needed, mix equal parts cornstarch and water and stir it into the sauce to reach your desired consistency.
- To serve as a heartier dish, consider placing the meatballs in slider rolls or over a bed of rice or mashed potatoes. Adding sautéed peppers and onions can turn them into a sweet and sour meatball dish.
Equipment
- Slow Cooker (Crock Pot)
- Medium Saucepan
