Jelly Cocktail Meatballs

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Jelly Cocktail Meatballs. This is one of those appetizers that has become popular by word-of-mouth. Perhaps it’s because the ingredient list is only three items long. You may want to tweak it by switching out grape jelly for cranberry sauce. Or by adding a kick of spice with red pepper flakes. Hoisin and soy sauce can turn it into an Asian delight, as well. My advice? Try this version first to read your guests’ reaction. If they end up devouring the entire batch and suspect you’re holding out more in the kitchen, you might want to stick to this tried-and-true recipe. Simplicity wins every time. 

JELLY COCKTAIL MEATBALLS 

Ingredients: 

10-ounce jar grape jelly 

12 ounces chili sauce 

32-ounce bag frozen fully cooked meatballs 

Instructions: 

In a mixing bowl, combine grape jelly and cocktail sauce. Stir well until thoroughly incorporated. Place meatballs into a slow cooker. Pour the sauce over all, being sure to completely coat the meatballs. Cook on High setting for 2-3 hours or Low for 3-4 hours. The sauce will thicken. Gently stir. Turn the slow cooker on Warm setting until ready to serve. Transfer to a serving dish, if desired. Offer toothpicks for the perfect finger food. 

14 thoughts on “Jelly Cocktail Meatballs”

  1. Reminds me of a billion years ago, when a teacher brought a crockpot to class and slow cooked these (well, mini weiners) all day. It was torture to smell and not eat!! Soooooo yum!!!

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