Easy Grape Jelly Meatballs are made with grape jelly, chili sauce and ground beef. I discovered just how easy and delicious they are to make in the slow cooker, almost as easy as using frozen meatballs, but a lot tastier!
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Easy Slow Cooker Grape Jelly Meatballs Recipe
Should I Brown slow cooker meatballs before putting in slow cooker?
Yes, we do recommend browning the meatballs before placing them in the slow cooker. This gives them a chance to cook some of the grease out, so they’re not cooking in extra grease and adding grease to the sauce. Other options could be:
- Boil in a little bit of beef broth and eliminate the grease in that way.
- Use low fat meat and don’t worry about browning ahead of time.
- Only lightly brown them in the skillet, knowing that they will continue cooking in the slow cooker.
How long can you leave meatballs in a crockpot?
This recipe recommends cooking them in the slow cooker for 6-8 hours on low, however you can leave them in longer on the “Keep Warm” setting of your crockpot.
Can I substitute frozen meatballs for these homemade meatballs?
Yes, as I know sometimes time is a problem, when it comes to making homemade meatballs, you can switch them out for frozen meatballs if you prefer. In order to do this, just mix up the sauce as directed in the recipe and cook the frozen meatballs in that sauce.
WANT MORE EASY SLOW COOKER RECIPES?
- Slow Cooker Chicken Tacos
- Easy Crock Pot Mexican Casserole
- Slow Cooker Pot Roast
- Slow Cooker Lemon Pepper Turkey Breast
Easy Slow Cooker Grape Jelly Meatballs Recipe
Ingredients
- 2 pounds ground beef
- 1 egg
- 1 onion chopped
- 1 pinch salt
- 1 12 oz bottle chili sauce (found in condiment aisle near ketchup)
- 2 teaspoons lemon juice
- 1 cup grape jelly
Instructions
- In large bowl, combine beef, egg, onion and salt.
- Mix together and shape into balls.
- Cook for 10-15 minutes in a skillet so that you can get some grease out of them. They can finish cooking in the slow cooker.
- In crockpot, combine chili sauce, lemon juice and grape jelly.
- Stir in meatballs and cook on high for 4 to 5 hours or on low for 6-8 hours.
Freezer to Slow Cooker Instructions:
- In large bowl, combine beef, egg, onion and salt.
- Mix together and shape into balls.
- Cook for 10-15 minutes in a skillet so that you can get some grease out of them. They can finish cooking in the slow cooker.
- Place in a gallon size freezer safe bag.
- Mix together chili sauce, grape jelly and lemon juice.
- Pour over the meatballs in the bag.
- Label and lay flat to freeze.
- Remove from the freezer the night before you plan to cook them.
- Follow cooking instructions on above recipe.
Notes
Nutrition
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lizzieko says
Hi Sarah – I am following the Freezer to Slowcooker method and just have a question regarding the reason for freezing the cooked meatballs separate from the chili/jelly sauce in two separate freezer bags – could they not be combined together and frozen in one bag or would that make the meatballs soggy? (Sorry if you’ve mentioned this previously somewhere else on your site and I’ve missed it.) Thanks so much for the great ideas and recipes!
Monica says
So, why the grape jelly? I’ve seen that with a lot of meatballs, but I don’t understand, lol. Feel silly asking, but I had to!
Sidetracked Sarah says
Well, I don't know the science behind it, but it's for the sweetness, I think. Gives it a sweet taste.