Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Make it a day ahead, chill, and reheat slowly for the best texture.

Can I use fresh meatballs instead of frozen?

You can. If using fresh homemade meatballs, brown them lightly in a skillet first to seal in flavor. Then add them to the slow cooker with the sauce and cook on low for 2 to 3 hours until fully cooked.

Will this be too sweet for guests?

The Dijon and Worcestershire help balance the sweetness. Taste at the end and add a splash of vinegar or lemon juice if you want more zip. A pinch of salt often brightens the whole pot.

Can I make this in a pot on the stove?

Yes, but the slow cooker gives a gentler finish. On the stove, simmer on low for 20 to 30 minutes until the sauce thickens and the meatballs are heated through, stirring to prevent sticking.

How do I prevent the sauce from getting too thick?

Add a tablespoon or two of water or broth during reheating. Warm slowly and stir until the sauce loosens. A splash of stock brings the saucy texture back without losing flavor.

Easy Crockpot Meatballs with Grape Jelly Sauce 2026

Name: Crockpot Meatballs with Grape Jelly Sauce
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Southern
Ingredients: 2 lbs frozen meatballs; 1 1/2 cups grape jelly; 1 1/4 cups chili sauce; 2 tablespoons Worcestershire sauce; 1 tablespoon Dijon mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon black pepper

Description

A comforting dish of meatballs slow-cooked in a sweet and tangy grape jelly sauce, perfect for gatherings and family dinners.

Ingredients

Scale

2 lbs frozen meatballs
1 1/2 cups grape jelly
1 1/4 cups chili sauce
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

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Instructions

Add frozen meatballs to the bowl of a slow cooker in an even layer.
In a medium bowl, whisk together grape jelly, chili sauce, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, and black pepper until smooth.
Pour the sauce mixture over the meatballs and toss to coat evenly.
Cover and cook on low for 3 hours or until the meatballs are heated through and the sauce is bubbly.
Stir gently before serving. Serve warm as an appetizer or over rice for a complete meal.

Notes

For a thicker sauce, finish on the stove for a few minutes until it reduces. Can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 180 minutes
Category: Appetizer
Method: Slow Cooking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 22g
Sodium: 450mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 12g
Cholesterol: 40mg