Slow Cooker Grape Jelly and Mustard Meatballs
User Reviews
5
Slow Cooker Grape Jelly and Mustard Meatballs
Description
The recipe features meatballs cooked in a slow cooker, covered by a sauce combining equal parts grape jelly and yellow mustard. Heating the jelly and mustard together melts the jelly and integrates the flavors into a smooth, tangy-sweet coating. Cooking the meatballs on high for three to four hours (or less if the meatballs are thawed) allows the meat to absorb the sauce, resulting in a tender, flavorful dish.
This simple method yields meatballs with a sticky exterior balancing sweet and sharp notes, ideal as party appetizers served with toothpicks or as a main dish component. The slow cooker enables set-it-and-forget-it convenience, preserving moisture and melding flavors over time.
Ingredients
- 2 lb meatballs
- 1 cup grape jelly
- 1 cup yellow mustard
Instructions
- Add the frozen meatballs or cooked homemade meatballs to your slow cooker.
- Then mix 1 cup of Grape Jelly and 1 cup of Yellow Mustard together in a small saucepan.
- Heat until jelly has melted and sauce is thoroughly combined.
- Pour the sauce over the meatballs.
- Cook for 3-4 hours on High. (If using unfrozen meatballs, you can decrease the cooking time to 2 hours)
- If you are having a party or taking them to a party, keep setting setting on warm in the slow cooker and serve with toothpicks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 54mg | 18% |
| Sodium | 287mg | 12% |
| Potassium | 267mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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