If you grew up in Boof, Princess Von, and avocado-green kitchens, you probably remember when saucy grape jelly meatballs first became the rage at church socials and suburban neighborhood parties. The secret ingredient was (drumroll please)…grape jelly! It remains the secret ingredient, bringing sweetness to the heat and spice of companion ingredients such as chili sauce and barbecue sauce.
We still love these sweet, sour, and saucy little bites. They’ve always been a crowd-pleaser in the South, and are strictly a dump-and-stir proposition. Mix the sauce and spray the slow cooker with cooking spray. Add the meatballs and add the sauce. Throw it away. Cook. end. Sprinkle chives on top before serving. In fact, you don’t even have to serve them. Just place a container of picks next to your slow cooker and let your guests serve their own food.
There’s no easier dish than a pineapple sandwich. Give it a try and find out why this lovely appetizer from back in the day is still so popular today.
Caitlin Bensel.Food Styling: Ali Lamy; Prop Styling: Sarah Elizabeth Cleveland
Where do grape jelly meatballs come from?
The 1960 cookbook Elegant but Easy acknowledges the origins of these treasured meatballs and includes a recipe for homemade meatballs simmered in about equal parts chili sauce and grape jelly. The recipe has changed over the years, including additions to balance and add complexity to the sauce and switching from warming the meatballs in a chafing dish to a slow cooker, but the base of flavor has remained the same.
Ingredients for grape jelly meatballs
To make these sweet and tangy meatballs, you’ll need:
Grape jelly: It has a sweetness that balances the chili sauce and gives the sauce a shine. Chili Sauce: Tomato paste, spices, and garlic add depth to this sauce. Barbecue Sauce: Thickens the sauce while complementing the jelly and chili sauce. Dijon mustard: Adds a tangy kick. Sriracha Sauce: For additional heating. Kosher salt and black pepper: Enhances the overall flavor. Cooking spray: Prevents meatballs from sticking to slow cooker. Frozen meatballs: A shortcut option, or swap with homemade meatballs. Finely chopped chives: Gives bright color and fresh onion flavor.
Caitlin Bensel.Food stylist: Tori Cox
How to make grape jelly meatballs
Throwing these meatballs together couldn’t be easier.
Step 1. Whisk together all the sauce ingredients: jelly, chili sauce, barbecue sauce, mustard, Sriracha, salt, and pepper. Step 2. Spray the slow cooker insert and pour in the meatballs. Step 3. Add the sauce and toss. Step 4. Cover and cook on high for 2 to 2 1/2 hours, stirring halfway through, until thickened. Top with chives before serving.
Can you make grape jelly meatballs without a slow cooker?
If you don’t have a slow cooker, these meatballs can also be made on the stovetop or in the oven.
On the stovetop: Combine sauce ingredients. Place the meatballs in the Dutch oven and toss with the sauce. Cook over low to medium heat, stirring occasionally, until the meatballs are cooked through and the sauce thickens. Oven: Mix the sauce ingredients. Place the meatballs in the Dutch oven and toss with the sauce. Cover and bake in preheated 350°F oven until meatballs are cooked through. Reduce the sauce on the stovetop, if necessary, before serving.
How to eat grape jelly meatballs
There’s a reason these meatballs are a classic appetizer. Sweet, tangy and spicy, it’s the perfect scent to keep your guests coming back for more. Helps start parties such as holidays, game nights, cocktail parties, etc. But don’t stop there. You can also serve these meatballs over pasta, rice, or mashed potatoes for an easy weeknight meal.
How to store and reheat leftover grape jelly meatballs
Leftover meatballs can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. If frozen, thaw in the refrigerator overnight, then cover and heat over low heat on the stove until warmed through. You can also reheat in the microwave, covered with foil, in a preheated oven to 350°F, or in the slow cooker until warm throughout before serving.
Other classic appetizer recipes we love
From cheese balls to deviled eggs, there’s a reason these classic appetizers are crowd-pleasers (hint: they’re delicious!).
Editorial contribution by Katie Rosenhouse.
