Description
A flavorful and easy-to-make appetizer where tender meatballs are slow-cooked in a tangy and sweet grape jelly and chili sauce blend. Perfect for parties, gatherings, or any occasion.
Ingredients
Units
Scale
For the Meatballs
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound lean ground beef
- 1 pound ground pork
For the Sauce
- 20 ounces grape jelly
- 12 ounces chili sauce
Optional
- Chopped parsley for garnish
Instructions
- Prepare your oven and tray: Preheat your oven to 425°F and line a large sheet tray with foil. Set this aside.
- Mix the base ingredients: Beat the eggs in a large bowl, then stir in the breadcrumbs, garlic powder, onion powder, salt, and pepper until combined.
- Incorporate the meats: Add the ground beef and pork to the mixture and mix until fully combined. Using your hands works best for this step.
- Shape the meatballs: Take 1 ½ tablespoons of the meat mixture (a 1.5-tablespoon cookie scoop works well) and roll it into a ball. Place each ball on the prepared sheet tray, ensuring they are not touching. Repeat the process for the entire mixture.
- Bake the meatballs: Bake the meatballs in the oven for 12-15 minutes or until golden brown. Remove and drain off any excess fat.
- Add meatballs to the slow cooker: Place the baked meatballs into your slow cooker.
- Prepare the sauce: Add the grape jelly and chili sauce to the slow cooker. Stir everything until the meatballs are coated. It’s okay if the grape jelly doesn’t completely mix in at this stage.
- Slow cook the dish: Cook on high for 2-3 hours or on low for 4-5 hours. Stir occasionally (every 30 minutes) to prevent the sauce from burning.
- Finish and serve: The dish is done when the sauce has thickened. You can keep it on the warm setting for up to three hours, stirring occasionally as needed. Garnish with parsley, if desired, before serving.
Notes
- You can use frozen meatballs for this recipe if you do not want to make homemade meatballs. Homestyle frozen meatballs are recommended.
- Ketchup or barbecue sauce can be used as a substitute for chili sauce.
- This recipe can be frozen; see the tips provided earlier for freezing instructions.
- If preferred, you can use only one type of meat (beef or pork) instead of both.
- Use lean ground beef (85/15 is a good option) to avoid excessive grease during cooking.
- For double the recipe, ensure you use an 8-quart crock pot to accommodate all ingredients.
Nutrition
- Serving Size: 1 meatball
