Grape Jelly Chili Sauce Meatballs

# What You'll Need:

→ Meatballs

01 - 2 lbs frozen cocktail meatballs (beef, turkey, or plant-based)

→ Sauce

02 - 1 cup grape jelly

03 - 1 cup chili sauce

04 - 2 tablespoons Worcestershire sauce

05 - 1 tablespoon apple cider vinegar

06 - 1/2 teaspoon garlic powder

07 - 1/4 teaspoon black pepper

# How to Make It:

01 - In a slow cooker, whisk together grape jelly, chili sauce, Worcestershire sauce, apple cider vinegar, garlic powder, and black pepper until smooth.

02 - Add the frozen meatballs to the sauce, stirring to coat evenly.

03 - Cover and cook on low for 3 to 4 hours, or on high for 2 hours, until the meatballs are heated through and the sauce is bubbling.

04 - Stir well before serving. Serve hot, either as an appetizer with toothpicks or over rice as a main dish.

# Additional Tips::

01 -

Two ingredient sauce that tastes like you labored over a stovetop reduction for hours
The slow cooker does all the work while you fold laundry or pretend to be productive
They vanish at potlucks faster than you can say second batch
Sweet and tangy in a way that makes people come back for just one more

02 -

Don't use sugar free jelly, it doesn't melt the same way and the texture turns out grainy and sad
Stir the meatballs halfway through cooking if you remember, it helps the sauce coat evenly and prevents sticking on the bottom
If the sauce looks too thick after cooking, stir in a tablespoon of water at a time until it loosens to your liking

03 -

Keep the slow cooker on warm after cooking so guests can help themselves without the meatballs getting cold or the sauce seizing up
Use a small slow cooker if you're halving the recipe, it keeps everything snug and the sauce doesn't spread too thin
Bring the slow cooker insert to room temperature before turning it on if it's been in the fridge, sudden heat can crack cold ceramic

Grape Jelly Chili Sauce Meatballs (Print Version)

# What You'll Need:

→ Meatballs

→ Sauce

# How to Make It:

# Additional Tips::