Today I’m taking on a topic near and dear to my heart.
It’s meatballs, people.
I don’t remember a time when I didn’t love meatballs. I love them on pizza, in spaghetti, with mashed potatoes at Ikea, and straight out of the slow cooker. My first meatball love was my grandmother’s sweet and sour meatballs, a recipe I should share here sometime, and that love was strong and true. My mother-in-law has to make about 50 tons of her meatballs when we’re at her house for Christmas, and while I know it’s rude to inhale my weight in meatballs and kick people out of the way when they come too close to the Crock Pot, I can’t help myself.
Because of my love for those tiny little orbs of ground meats and spices, it’s a little surprising this is only the second meatball recipe featured on Crock Pot Thursday. The last one we did was Easy Sweet and Sour Meatballs, and they are still a favorite of many. Some of the comments on that post suggested a chili sauce and grape jelly meatball recipe, and today we’re finally doing it. I can’t be sure this is the same recipe that was recommended, because I lost most of the post comments when I migrated Funny Is Family from Blogger to WordPress last year. I’m still mourning that loss.
There are countless versions of this recipe, and most of them are frozen meatballs, grape jelly, and chili sauce. This version has Worcestershire and mustard in it, which my family loved, loved, loved, and it added maybe 45 seconds to the prep time.
I also used homemade meatballs, because I’m crazy, and while I am happy to eat previously frozen meatballs, homemade meatballs are just so much better. The Pioneer Woman has two great meatball recipes, and if you have the time, I highly recommend trying them sometime. Her Comfort Meatballs are good, and her meatballs from her Spaghetti and Meatballs recipe make me want to declare my love for them from the top of a mountain.
Now I have the “on top of spaghetti, all covered with cheese…” song stuck in my head.
My husband may love meatballs even more than I do, because he says he’d eat that meatball even if someone sneezed on it, and it rolled off the table, onto the floor, and out of the door.
He can have that meatball.
Now if you use homemade meatballs to make your Crock Pot Grape Jelly Meatballs, you should brown them before putting them in the Crock Pot. They’ll hold their shape better, and while a misshapen meatball tastes just as delicious as a perfectly round one, it isn’t as pretty and that’s just a fact.
Make these, take them to a party, and become the most popular person at the event. Then ride off into the sunset and live happily ever after. The end.
I’ve used both my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker and my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker to make this recipe.
CROCKPOT GRAPE JELLY MEATBALLS
- 3-5 lbs frozen meatballs
- 1 32 oz jar grape jelly
- 2 12 oz jars chili sauce
- 1/4 cup Worcestershire sauce
- 1 Tbsp yellow mustard
- Place frozen meatballs (or browned homemade meatballs) in the slow cooker.
- In a bowl, combine grape jelly, chili sauce, Worcestershire sauce, and mustard. Whisk until combined.
- Pour over the meatballs.
- Cover and cook on low 6-7 hours or on high for 3-4 hours.
These meatballs tasted as good as they smelled! We loved the flavor of the grape jelly/ chili sauce combo-- it gave the meatballs a yummy and unique twang. These would be a great appetizer, or gameday snack also.
I ate an embarrassing amount of these meatballs, and I'm thrilled it's football season so I can make them again. The rest of the family loved them, too, and the kids particularly enjoyed eating them with a toothpick.
[Tweet “Grape jelly, chili sauce, and meatballs sounds crazy, but it’s crazy delicious! “]