Crockpot Grape Jelly Meatballs are a traditional and versatile recipe! Not only are they dangerously DELICIOUS, they’re made in the crock pot AND you need only 4 ingredients! Have I sold you yet?!

Another quick meatball recipe is Air Fryer Meatballs. It gives you crispy meatballs in no time!

Grape jelly meatballs on a black rimmed plate with sauce drizzling over the side of the plate.

Why This Recipe Works

  • This is an easy recipe. It requires minimal ingredients, 4 to be exact.
  • You set it, and forget it. Simply place the ingredients in your slow cooker and you’re done.
  • The meatball and sauce combo is incredibly flavorful; sweet with a hint of spicy… but not a lot of heat. You can control how spicy you want the meatballs by how much cayenne you add. In fact, you don’t even have to add the cayenne pepper. It’s totally optional.
Overhead photo of grape jelly meatballs stacked on a plate, with a bowl of grape jelly to the side.

These meatballs are tender, juicy, and sweet. We loved them so much, we made them twice in one week. They’re THE BEST!

A bottle of Heinz chili sauce, for making meatballs with grape jelly and chili sauce.


  • Grape jelly.
  • Chili sauce.
  • Frozen (fully cooked) meatballs.
  • Cayenne pepper (optional).
A black crockpot with grape jelly and chili sauce in it.

How to make Grape Jelly Meatballs

  1. Pour the chili sauce, grape jelly, and cayenne (if using) in a large crockpot. Whisk the ingredients until they are combined and smooth.
  2. It’s hard for grape jelly to reach a smooth consistency so don’t worry if it’s still a tad lumpy.
Frozen meatballs, grape jelly, and chili sauce in in a black slow cooker.
  1. Add the frozen meatballs to the sauce. I use the meatballs from Costco to make this recipe, they’re really good! But any frozen (fully cooked) meatballs will do.
  2. Once the meatballs have been added to the slow cooker, stir them into the sauce until they have been thoroughly covered.
  3. Cook on low for 5 hours or on high for 2-3 hours.

These meatballs can be served as an appetizer or paired with rice and a side of veggies for a complete meal.

Grape jelly meatballs in a black slow cooker.

How to store meatballs

Store the meatballs in an airtight container in the refrigerator.

You can freeze these grape jelly meatballs if you’d prefer. Place the cooled meatballs and sauce in an airtight container or ziplock bag and store in the freezer.

When ready to eat, remove them from the freezer and thaw in the refrigerator. Warm the meatballs up in the crockpot or microwave.

Overhead photo of grape jelly meatballs stacked on a plate with toothpicks beside the plate.

Be sure to add this meatball recipe with grape jelly to your game day recipes arsenal!

Did you make this recipe? I’d love to hear about it! Click here to leave a rating and review, or scroll below the recipe card and do so there.

Grape jelly bbq meatballs on a black rimmed plate with sauce drizzling over the side of the plate.
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5 from 3 votes

Grape Jelly Meatballs

Traditional grape jelly meatballs are the perfect appetizer for game day or parties! These meatballs can also be served with rice and a side of veggies for a complete meal. 
Prep Time: 5 mins
Cook Time: 6 hrs
Total Time: 6 hrs 5 mins
Servings: 50 meatballs


  • 32 oz frozen, fully cooked meatballs - about 50 meatballs
  • 18 oz jar grape jelly
  • 12 oz Chili Sauce
  • pinch cayenne pepper


  • In a large slow cooker add the grape jelly, chili sauce, and cayenne pepper. Whisk to combine. The sauce will be a tad lumpy because of the jelly, but do your best to whisk it until smooth. 
  • Add the frozen meatballs to the sauce. Gently stir in the meatballs until fully coated by the sauce. 
  • Cook on low for 5-6 hours. Or high for 2-3 hours. 
  • Serve as an appetizer or over rice for a main dish.


A great variation would be to use BBQ sauce in place of the chili sauce. 
You can make this recipe with homemade meatballs too. I suggest cooking the meatballs before placing them in the slow cooker. If you didn’t cook the meatballs the excess grease from the meat would be in the sauce.


Calories: 83kcal (4%)Carbohydrates: 8g (3%)Protein: 3g (6%)Fat: 3g (5%)Saturated Fat: 1g (5%)Cholesterol: 13mg (4%)Sodium: 104mg (4%)Potassium: 85mg (2%)Sugar: 5g (6%)Vitamin A: 50IU (1%)Vitamin C: 2.1mg (3%)Calcium: 6mg (1%)Iron: 0.3mg (2%)
Course: Appetizer
Cuisine: American
Did you make this recipe?Leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Instagram and Facebook so I can see what you’re making!