How do you cook meatballs in a slow cooker with grape jelly?

I usually brown the meatballs first in a skillet to lock in flavor, then transfer them to the slow cooker. Mix together grape jelly and chili sauce, pour it over the meatballs, and cook on low for about 4 hours or on high for 2 hours until everything is bubbly and coated.

How do you make Welch’s grape jelly meatballs?

Welch’s grape jelly works beautifully because of its smooth texture and sweetness. Combine one cup of Welch’s grape jelly with one cup of chili sauce, pour over pre-cooked or frozen meatballs in a slow cooker, and let them simmer until the sauce turns rich and glossy.

How to cook meatballs in the slow cooker?

Once your meatballs are shaped, you can either brown them first for extra flavor or add them raw for simplicity. Pour your sauce mixture over the top, cover, and cook on low for 6 hours or high for about 3 hours. I prefer browning first — it makes a big difference in taste.

Can I use grape jam instead of jelly for meatballs?

Yes, you can. I’ve done it before when jelly wasn’t on hand. The texture will be slightly thicker, and the flavor a bit deeper, but it still creates that same delicious sweet-and-savory coating. Just make sure to stir the sauce well so it blends smoothly.

Christmas Meatballs Recipe

Description

Christmas Meatballs Recipe combines juicy ground beef and pork with breadcrumbs, garlic, onion, and warm spices, simmered in a sweet-tangy cranberry and chili sauce, creating a festive, flavorful dish perfect for holiday gatherings.

Ingredients

500g ground beef

500g ground pork

1 cup breadcrumbs

2 eggs

1 small onion, finely chopped

2 garlic cloves, minced

1 tsp salt

1/2 tsp black pepper

1/2 tsp ground nutmeg

1/2 tsp ground allspice

1 tbsp Worcestershire sauce

2 tbsp fresh parsley, chopped

1 tbsp olive oil (for frying)

1 cup cranberry sauce

1/2 cup chili sauce

2 tbsp brown sugar

1 tbsp apple cider vinegar

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Instructions

In a large bowl, mix ground beef, ground pork, breadcrumbs, eggs, onion, garlic, salt, pepper, nutmeg, allspice, Worcestershire sauce, and parsley until well combined.

Shape mixture into small meatballs (about 1 inch).

Heat olive oil in a large skillet over medium heat.

Fry meatballs in batches until browned on all sides. Set aside.

In a saucepan, combine cranberry sauce, chili sauce, brown sugar, and apple cider vinegar. Heat over medium heat, stirring until smooth and bubbling.

Add browned meatballs to the sauce and simmer for 10–15 minutes until fully cooked and coated.

Serve warm as a festive appetizer or main dish.

Prep Time: 20 min
Cook Time: 25 min
Category: Main Dish
Method: Pan Fried
Cuisine: Homamade