This Grape Jelly Meatball recipe is the perfect party appetizer or tasty dinner slow cooked in finger licking sweet and tangy sauce – made in the crockpot or the stovetop. This is not your grandmother’s meatball recipe!
Grape Jelly Meatballs are juicy, crave worthy, and always a runaway hit! What elevates this recipe are the tender homemade meatballs (may use frozen) and spectacular sauce – it’s simple, sublime, sticky, sweet and tangy with a subtle kick. It’s made with grape jelly, barbecue sauce, red wine vinegar, soy sauce and buffalo wings sauce whipped up in 5 minutes! You can make these meatballs with grape jelly on the stovetop or in the crockpot, ahead of time or freeze for an easy, stress-free appetizer or dinner served over a bed of mashed potatoes and veggies – SO GOOD. But no matter how you serve this favorite Grape Jelly Meatball recipe, it’s guaranteed to disappear in a flash!
Meatballs are always the first to go at any party! Don’t miss Honey Buffalo Meatballs, Cranberry Meatballs, Cocktail Meatballs, Korean Meatballs Greek Meatballs, Turkey Meatballs, Teriyaki Meatballs and more.
HOW TO MAKE Grape Jelly Meatballs VIDEo
WHY YOU’LL LOVE WITH THIS Grape Jelly MEATBALL RECIPE:
The multi-layered sauce. Juicy, tender meatballs are enveloped in a perfectly balanced, alluring combination of subtly spicy, sweet and tangy sauce boasting layers of complex flavor – but made with minimal ingredients!
The juicy meatballs. Not only is the sauce swoon worthy, but the meatballs themselves are made from scratch – no prepackaged, dense, frozen meatballs (unless you want)! They’re juicy, tender and seeping with flavor – they’re so good, you’ll be eating them plain! Frozen meatballs can’t hold a candle to this succulent and juicy meatball recipe with grape jelly.
Crowd favorite. These Crockpot Grape Jelly Meatballs are guaranteed to be a crowd favorite, perfect for holiday parties, Game Day parties, movie nights, game nights, family nights and everything in between. You will love them too because they can be made ahead of time for stress free entertaining.
Make ahead friendly. These meatballs with grape jelly can be made 100% ahead of time and kept warm in the crockpot or made in advance and reheated in the crockpot. You can also freeze the meatballs and sauce months ahead of time and then thaw and reheat for dinner. So, double the batch and double the YUM!
Versatile. You can adjust this recipe so it’s perfect for YOU! Make the meatballs with turkey or chicken, add veggies to the sauce, make them sweeter, spicier, etc. serve them for an appetizer or dinner!
INGREDIENTS FOR Crockpot Meatballs with GRAPE JELLY
These Crockpot Grape Jelly Meatballs are mega juicy and SO easy. While you can opt for frozen meatballs, once you taste the difference, you will never go back! I use Ritz or Saltines instead of breadcrumbs as well as dried minced onion for maximum flavor. Here’s what you’ll need to make this recipe (full measurements in the printable recipe card at the bottom of the post):
FOR THE MEATBALLS
CAN I USE TURKEY MEATBALLS?
I recommend lean ground beef for its rich, beefy flavor, but you may also use ground chicken or ground turkey. Naturally the meatballs won’t be quite as juicy because chicken and turkey contain less fat than beef, so my expert tip to enhance the juiciness is to add ¼ cup Greek yogurt in place of the milk because the yogurt won’t evaporate. Also, if you want your poultry to taste like beef, add 1 tablespoon beef bouillon (granulated or crushed cubes) and reduce the salt to ½ teaspoon. With these tips, you’ll be blown away!
FOR THE GRAPE JELLY SAUCE
Can I make this recipe gluten free?
As written, this Grape Jelly Meatball recipe is not gluten free. To make it gluten free, use gluten free soy sauce or tamari and gluten free crackers or panko or your favorite gluten free salty cracker. You will also want to double check that your barbecue sauce is gluten free. The rest of the ingredients are gluten free.
HOW TO MAKE GRAPE JELLY MEATBALLS
This Grape Jelly Meatball recipe is as easy as rolling the meatballs, searing the meatballs and cooking them in the sauce. Here’s an over view of how to make them (full measurements in the printable recipe card at the bottom of the post):
STEP 1: COMBINE MEATBALL INGREDIENTS
- Add all of the meatball ingredients to a large bowl except the beef and whisk to combine.
- Add the ground beef and then mix with your hands until combined. Adding the beef last helps to not overwork the beef.
STEP 2: ROLL MEATBALLS
- Line a baking sheet with foil or parchment paper for easy cleanup. Top with a baking rack and spray with cooking spray. The baking rack will elevate the meatballs which 1) allows them to bake evenly and 2) allows the grease to drip off so they don’t cook in a pool of grease.
- Use a small cookie scoop (1 ½ tablespoon capacity) to roll the mixture into meatballs.
- Place meatballs onto prepared baking sheet without touching.
STEP 3: SEAR MEATBALLS
- Bake the meatballs at 400 degrees F for 8 minutes to sear the meatballs – they will not be cooked through. The searing creates a coating of flavor, but most importantly, firms the meatballs up enough so they don’t smooth or fall apart in the crockpot.
STEP 4: MAKE THE SAUCE
- While the meatballs are in the oven, whisk all of the Sauce ingredients together in medium bowl.
STEP 5: COOK THE MEATBALLS
- Add a layer of meatballs to a lightly greased slow cooker, followed by a layer of sauce; repeat. Do NOT stir the meatballs with sauce yet or they will fall apart.
- Cook on LOW for 2-4 hours, until meatballs are cooked through, gently stirring one hour into cooking.
- After the meatballs are cooked, you can switch the crockpot to the WARM setting until you’re ready to serve.
HOW DO I KNOW WHEN meatball recipe with grape jelly is DONE?
Ground beef meatballs are cooked through and safe to eat when they reach an internal temperature of 160 degrees F. The most accurate way to check the internal temperature is with an instant read thermometer inserted into the middle. These thermometers eliminate all of the guesswork without having to break open a meatball! This digital probe thermometer is my favorite!
CAN I USE FROZEN MEATBALLS?
Part of the deliciousness of this recipe are the homemade meatballs, but you are welcome to use your favorite store-bought meatballs if needed, you will need one 32 oz. package.
OVEN: Cook meatballs according to package directions until completely warmed through. Transfer to warmed sauce and stir to combine.
SLOW COOKER: Add sauce and meatballs to a 6-qt. slow cooker and cook on low 2-3 hours for THAWED meatballs and 6-8 hours for FROZEN meatballs, or according to package directions.
can I cook meatball recipe with grape jelly on the stove?
Yes, you can quickly make this Grape Jelly Meatball recipe on the stove by completely cooking the meatballs in the oven, then combining them with the warmed sauce. Here’s how:
1. Follow the recipe as written but bake the meatballs until they reach an internal temperature of 160 degrees F, about 20 minutes.
2. Meanwhile, whisk all of the Grape Jelly Sauce ingredients together in a very large skillet off heat. Once combined, bring to a gentle simmer, stirring constantly, until warmed through.
3. Add the baked meatballs to the sauce and stir to evenly coat. Serve warm. Alternatively, transfer to the crockpot and keep on the “warm” setting until ready to serve.
These Crockpot Meatballs with Grape Jelly can be served as a main course with garlic mashed potatoes, apple salad or roasted veggies such as broccoli, cauliflower, Brussel sprouts, etc. or they can be served as an appetizer. This recipe pairs well with other favorite appetizers such as:
CAN I MAKE GRAPE JELLY MEATBALLS ahead of time?
Absolutely! You can make the meatball recipe in its entirety, refrigerate and simply reheat on the stove or crockpot (see instructions below) or in stages.
Stage 1 Option: Roll the meatballs up to 24 hours ahead of time, cover with plastic wrap and refrigerate, then proceed with the recipe when ready, adding a couple extra minutes to the meatball searing time. You can also whisk the sauce together and refrigerate in an airtight container.
Stage 2 Option: Go one step further and sear the meatballs, cool, then refrigerate in the crockpot with the sauce. The next day, cook the meatballs in the crockpot.
How do I reheat Crockpot Grape Jelly Meatballs?
-Microwave: Transfer meatballs to a microwave safe plate and microwave for 60 seconds then at 15 second intervals until warmed through.
-Stove: Transfer the pan to the stove, cover and heat until warmed through, stirring occasionally.
-Oven: Transfer the oven-safe skillet to the oven and heat at 350ºF for about 10 minutes, or until warmed through.
-To reheat in the crockpot: Reheat over LOW for 1-2 hours, or until completely warmed through, stirring 1-2 times.
HOW TO STORE Meatballs with Grape Jelly
Let meatballs cool to room temperature. Transfer to an airtight container or remove the entire crockpot ceramic insert and
refrigerate for up to 5 days.
How do I Freeze this recipe?
You may freeze the Grape Jelly Meatball recipe before or after cooking in the sauce.
TO FREEZE SEARED MEATBALLS:
1. Place the entire baking tray with the seared and cooled meatballs in the freezer. If your freezer can’t accommodate your baking sheet, then use a small tray and freeze in batches. Freeze for 1-2 hours, until solid.
2. Transfer meatballs to a freezer-safe bag or container and squeeze out excess air to prevent freezer burn.
4. Label meatballs and store in the freezer for 3-4 months.
5. When ready to enjoy, thaw the meatballs in the refrigerator overnight then continue with the recipe or cook from frozen, add a couple hours to the cooking time.
TO FREEZE COOKED MEATBALLS
1. Transfer meatballs with grape jelly to a freezer safe container.
3. Label and store in the freezer for 2-3 months.
4. When ready to use, thaw overnight in the refrigerator. Reheat per any of the outlined methods.
Grape Jelly Meatball FAQS
Meatballs require both eggs and breadcrumbs (or in this case crushed crackers) to bind the ingredients together. If you don’ have enough of either ingredient compared to the ratio of meat and liquid, the meatballs can fall apart. My general rule of thumb for no-fail meatballs is 1 large egg + ½ cup bread or cracker crumbs + 2 tablespoons milk/or other liquid per 1 pound of ground meat. Works like a charm every time! If your meatballs are too loose to roll, then add additional breadcrumbs. If the mixture is too dry, add a splash of milk.
Meatballs can be tough and dense instead of light and juicy because of three reasons: 1) too little liquid, 2) overworking the meatball mixture, or 3) over-rolling/compacting the meatballs. To prevent tough meatballs, add all of the meatball ingredients to the bowl except the ground meat, stir to combine and then mix the ground meat in with your hands. This method allows you to handle the meat as little as possible. You don’t want to over-mix the meat into a paste, instead, pieces of ground meat should still be visible. Also, take care when rolling the meatballs to use a light touch by not squeezing them too much or rolling them too much. Leave them airy instead of compact.
I do NOT recommend using a food processor or mixer to blend the meatballs because you end up with a mixture that is denser. The goal is to just combine the ingredients together so they are evenly dispersed but not to over mix which can be easy to do with equipment. Over-mixed meatballs = tougher meatballs.
Contrary to popular belief, eggs do not add moisture to meatballs. Instead, their role is to help bind the ground meat and crackers together. As the meatballs cook, the eggs cook which helps all the ingredients stick together instead of crumble apart. Typically, you don’t want more than 1 egg per pound of meat, otherwise the meatballs can be dense instead of soft.
Cook them within 24 hours for optimal freshness and juiciness. Make sure to bring them to room temperature by sitting on the counter for 30 minutes before baking. Cooked meatballs are good for up to five days stored in an airtight container in the refrigerator.
When deciding how large to make your meatballs, take into consideration how you will be serving them and that, in general, larger meatballs are juicier. For appetizer meatballs, like in this recipe, about 1 ½ tablespoon inches in diameter is appropriate so they are bite size but still juicy.
These Grape Jelly Meatballs boast an enjoyable kick. It’s the perfect enlivening compliment to the sweet and tangy sauce otherwise they would taste too sweet. If you are worried about the recipe being too spicy, or if you are using a different brand of hot sauce, then start with less and add more to taste.
Keep the meatballs on the “warm” setting in the crockpot until ready to serve, stirring occasionally.
Looking for more Meatball Recipes?
Italian Meatballs
Swedish Meatballs
Honey Buffalo Meatballs
Cranberry Meatballs
Cocktail Meatballs
Korean Meatballs
Greek Meatballs
Turkey Meatballs
Teriyaki Meatballs
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Ingredients
MEATBALLS
- 2 pounds lean ground beef (see notes for turkey)
- 2 eggs
- 24 Ritz or Saltine crackers, crushed (or 1 cup panko breadcrumbs)
- 1/3 cup dried minced onion
- 1/2 cup milk
- 1 tsp EACH salt, garlic powder, onion powder, ginger powder, chili powder
- 1/4 teaspoon pepper
SAUCE
- 1 cup grape jelly
- 3/4 cup barbecue sauce (I use Sweet Baby Rays)
- 2 tablespoons red wine vinegar
- 2 tablespoons low sodium soy sauce
- 1-2 tablespoons Franks Buffalo Hot WINGS Sauce
- 1 teaspoon cornstarch
- 1/4 tsp EACH salt, ginger powder, garlic powder
Instructions
CROCKPOT VERSION
- Preheat oven to 400 degrees F. Line a baking sheet with foil for easy cleanup. Top with a baking rack and spray with cooking spray; set aside.
- Add all of the meatball ingredients to a large mixing bowl except the beef and whisk to thoroughly combine. Add the beef and mix with your hands just until combined.
- Use a small cookie scoop (1 ½ tablespoon capacity) to roll into meatballs. Place meatballs onto prepared baking sheet without touching.
- Bake at 400 degrees F for 8 minutes to sear the meatballs – they will not be cooked through.
- Meanwhile, whisk all of the Sauce ingredients together in large bowl; set aside.
- Lightly grease a 6qt slow cooker. Add a layer of meatballs followed by a layer of sauce; repeat. Do NOT stir the meatballs yet or they will fall apart.
- Cook on LOW for 2-4 hours, until the meatballs reach an internal temperature of 160 degrees F on an instant read thermometer, gently stirring one hour into cooking. You can keep the crock pot on the WARM setting until you’re ready to serve.
STOVETOP VERSION
- Preheat oven to 400 degrees F. Line a baking sheet with foil for easy cleanup. Top with a baking rack and spray with cooking spray; set aside.
- Add all of the meatball ingredients to a large mixing bowl except the beef and whisk to thoroughly combine. Add the beef and mix with your hands just until combined.
- Use a small cookie scoop (1 ½ tablespoon capacity) to roll into meatballs. Place meatballs onto prepared baking sheet without touching.
- Bake at 400 degrees F until the meatballs reach an internal temperature of 160 degrees F on an instant read thermometer, about 20 minutes.
- Meanwhile, whisk all of the Sauce ingredients together in a braiser, Dutch oven or very large saucepan off heat. Once combined, bring to a gentle simmer, stirring constantly, until warmed through.
- Add the baked meatballs to the sauce and stir to evenly coat. Serve warm or transfer to the crockpot and keep on the “warm” setting until ready to serve.
Video
Notes
- Ground chicken or turkey: Ground poultry contains less fat than ground beef, so you may want to add a little oil to the meatball mixture or for the JUICIEST turkey meatballs, swap the milk for ¼ cup sour cream or plain Greek yogurt. I also recommend adding 1 tablespoon granulated beef bouillon, or 3 crushed cubes to infuse the meatballs with bold beefy flavor. Reduce the salt to ½ teaspoon in the meatballs if using bouillon.
- Hot wings sauce: I use Frank’s RedHot BUFFALO Wings Sauce– NOT Frank’s original sauce. Buffalo wings sauce is a spicy hot sauce with the addition of melted butter, vinegar, Worcestershire sauce and garlic. It is spicier, smoother, richer, rounder and less of a pure cayenne punch than original hot sauce – it is just plain more delicious in my opinion.
- Frozen Meatballs: Part of the deliciousness of this recipe are the homemade meatballs, but you are welcome to use your favorite store-bought meatballs if needed, you will need one 32 oz. package. Either cook meatballs according to package directions until completely warmed through in the oven and combined with the warmed sauce, or transfer meatballs and sauce to a 6-qt. slow cooker and cook on low for 2-3 hours for THAWED meatballs or 6-8 hours for FROZEN meatballs, or according to package directions.
- Gluten free: As written, this Grape Jelly Meatball recipe is not gluten free. To make it gluten free, use gluten free soy sauce or tamari and gluten free crackers or panko or your favorite gluten free salty cracker. You will also want to double check that your barbecue sauce and hot sauce is gluten free. The rest of the ingredients are gluten free.
- Storage: Let meatballs cool to room temperature. Transfer to an airtight container or remove the entire crockpot ceramic insert and
refrigerate for up to 5 days.
Make Ahead
- 100% Make Ahead: You can make the meatball recipe in its entirety, refrigerate and simply reheat on the stove or crockpot or in stages.
- Stage 1 Option: Roll the meatballs up to 24 hours ahead of time, cover with plastic wrap and refrigerate, then proceed with the recipe when ready, adding a couple extra minutes to the meatball searing time. You can also whisk the sauce together and refrigerate in an airtight container.
- Stage 2 Option: Go one step further and sear the meatballs, cool, then refrigerate in the crockpot with the sauce. The next day, cook the meatballs in the crockpot.
How to Freeze
You may freeze the Grape Jelly Meatball recipe before or after cooking in the sauce.TO FREEZE SEARED MEATBALLS: 1. Place the entire baking tray with the seared and cooled meatballs in the freezer. If your freezer can’t accommodate your baking sheet, then use a small tray and freeze in batches. Freeze for 1-2 hours, until solid.
2. Transfer meatballs to a freezer-safe bag or container and squeeze out excess air to prevent freezer burn.
4. Label meatballs and store in the freezer for 3-4 months.
5. When ready to enjoy, thaw the meatballs in the refrigerator overnight then continue with the recipe or cook from frozen, add a couple hours to the cooking time. TO FREEZE COOKED MEATBALLS 1. Transfer meatballs with grape jelly to a freezer safe container.
3. Label and store in the freezer for 2-3 months.
4. When ready to use, thaw overnight in the refrigerator. Reheat per any of the outlined methods.
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Patti says
Delish! Took to a New Years gathering last night and it was a big hit!
Jen says
I love hearing that, thanks so much Patt!
allison says
These were really really good! I made the meatballs and put them in the oven as suggested. Then I made the sauce in the instapot on saute. I took the meatballs out of the oven and cooked them in the sauce in the instapot for 6 minutes on manual with a natural release. I then left the instapot on “keep warm”. Thanks for the recipe!!
Jen says
Thanks for sharing your technique Allison, I’m sure others will find that helpful!