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Crockpot Cocktail Meatballs

Crockpot cocktail meatballs cook in a slow cooker with a sweet-and-tangy grape jelly and chili sauce. The sauce turns bubbling and coats the fully cooked meatballs for an easy appetizer.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup grape jelly
  • 1 bottle (12 oz) chili sauce
  • 2 lb meatballs refrigerated fully cooked

Equipment

  • 1 4- to 6-quart slow cooker

Method
 

  1. Add the grape jelly and chili sauce to a 4- to 6-quart slow cooker and whisk until combined.
  2. Add the meatballs and stir to coat them in the sauce.
  3. Cover the slow cooker.
  4. Cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 hours, stirring once halfway through, until the sauce is bubbling and the meatballs reach 165°F in the center.

Notes

For the best coating, stir the meatballs gently halfway through cooking. Refrigerate leftovers for up to 3 to 4 days or freeze them; use certified gluten-free fully cooked meatballs for a gluten-free option.