Crockpot Grape Jelly Meatballs Recipe
User Reviews
5
Crockpot Grape Jelly Meatballs Recipe
Description
The Crockpot Grape Jelly Meatballs Recipe features cooked meatballs coated in a sauce blending ketchup, grape jelly, and optional Worcestershire sauce. The sauce is whisked until smooth and combined with the meatballs, which cook slowly either in a Crockpot or on the stovetop. Cooking slows the formation of sauce caramelization and ensures even heating throughout the meatballs. The tartness of grape jelly complements the tangy ketchup to create a distinctive glaze. Garnishing with parsley adds a bit of color and subtle herbaceousness to the dish.
Typically served warm and often as appetizers or party fare, these meatballs pair well with toothpicks for easy picking at social events. They also suit simple meals when paired with rice or bread to balance the sweet-savory flavor profile.
To prepare ahead, the sauce can be mixed and refrigerated until ready to use. Leftovers should be stored airtight in the refrigerator for up to four days and may be frozen for up to three months. Reheating may be done in a slow cooker, on the stovetop, or carefully in a microwave. Variations include adjusting the jelly or sauce type and adding cayenne pepper for heat. Using pre-made meatballs reduces preparation time.
Ingredients
- 1 ½ cups ketchup or barbecue sauce
- ¾ cup grape jelly or other fruit jam or preserves
- 1 Tbsp. Worcestershire sauce optional
- 36 oz. meatballs cooked
- parsley for garnish, optional
Instructions
- Combine Ingredients: Whisk ketchup, jelly, and Worcestershire in either the bottom of a 6-quart Crockpot or in a large pot on the stovetop until smooth.
- Add Meatballs: Toss meatballs until they are all well coated. For both the slow cooker and the stovetop cooking methods you can either add frozen meatballs directly to the pot or thaw before adding them in. Frozen meatballs will take longer to cook all the way through so you'll need to add an extra hour for the Crockpot and 5-10 minutes on the stovetop.
- Cook Meatballs in Crockpot: Cook on low for 3-4 hours, or on high for 1-2 hours. Stir the meatballs in the sauce during the last 30 minutes of cooking to ensure they do not burn.-OR- Stovetop Instructions: Cover the pot with a lid and cook over medium-low heat for 15-20 minutes, or until heated through. Give the meatballs a good stir a few times throughout cooking to ensure they do not burn.
- Serve meatballs with a sprinkle of finely chopped parsley and enjoy!
Notes
- Prepare the sauce ahead and refrigerate to save time on serving day.
- Leftover meatballs keep fresh in the refrigerator for up to 3-4 days and freeze well for up to 3 months.
- Reheat gently in a slow cooker, on the stove, or microwave to maintain texture.
- You can customize this recipe by trying different fruit jams or adding cayenne pepper for heat.
- Using pre-cooked, store-bought meatballs cuts down on preparation time.
- Once heated, keep meatballs warm in the Crockpot's "warm" setting for serving at parties.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 61mg | 20% |
| Sodium | 339mg | 14% |
| Potassium | 365mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 161IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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