Why Grape Jelly Meatballs Are a Potluck Legend

This iconic party appetizer debuted in 1960 as “Chafing Dish Meatballs,” featuring frozen meatballs in a grape jelly and chili sauce mixture. While the combination might sound unusual, trust us—one bite, and you’ll see why this dish has remained a potluck staple for decades.

You might wonder, “Grape jelly and chili sauce? Really?” But consider this: the grape jelly provides sweetness, while the tangy chili sauce adds depth. The result isn’t overly sweet or “jelly-like.” Instead, it’s a balanced blend of sweet, spicy, and umami flavors that makes these meatballs utterly addictive. The simple grape jelly meatball recipe is a crowd-pleaser at any gathering, from Super Bowl parties to holiday celebrations.

Ingredients You’ll Need for Grape Jelly Meatballs

From New Year’s Eve celebrations to impromptu potlucks, family gatherings are incomplete without these classic appetizers stealing the show. In my twist on this beloved recipe, we’re foregoing frozen meatballs in favor of a homemade ground beef mixture featuring a panade (milk-soaked breadcrumbs). This guarantees tender, juicy meatballs every single time. One bite, and you’ll realize why grape jelly meatballs have been a resounding success for generations! These easy grape jelly meatballs use simple ingredients you probably already have.

• Panko breadcrumbs: I prefer using Japanese-style panko breadcrumbs for meatballs. They create a lighter, airier texture, ensuring tender and juicy results.
• Milk: Soaks into the breadcrumbs to form a panade, a paste that tenderizes the meatballs.
• Ground beef: I recommend using an 80/20 blend for an optimal balance of flavor and moisture. While leaner ground beef can work, it may result in drier meatballs. You can also substitute ground turkey, chicken, or pork. For those wanting to use ground beef, be sure to drain any excess grease.
• Eggs: Act as a binding agent, holding all the ingredients together.
• Scallions & garlic: Sliced scallions and freshly minced garlic contribute flavor without overpowering the dish. A touch of onion powder is a great addition as well.
• Grape jelly: Any brand of grape jelly will do, but I personally favor Smucker’s Concord Grape Jelly for its classic, nostalgic flavor.
• Chili sauce: I opt for Heinz chili sauce due to its mild spice level. However, if you desire a spicier option, try Huy Fong Chili Sauce. A little brown sugar can bring extra sweetness.
• Salt and pepper: Kosher salt and freshly ground black pepper to taste.

For complete ingredient measurements and detailed instructions, please consult the recipe card.

How to Make Grape Jelly Cocktail Meatballs: A Step-by-Step Guide

Follow these easy steps to create the perfect appetizer! From preparing the meatball mixture to creating the signature grape jelly sauce, you’ll master this recipe in no time. Get ready to impress your friends and family with homemade grape jelly meatballs that taste just like the retro classic.

1. Combine the panko breadcrumbs and milk to create a panade. Allow the mixture to sit for 5 minutes to soften the breadcrumbs.
2. In a large bowl, add the ground beef, eggs, scallions, garlic, salt, and pepper. Add the softened breadcrumbs and gently mix everything together using your hands or a sturdy spatula. Be careful not to overmix, as this can result in tough meatballs!

3. Now, it’s time to form the meatballs! I like to use a small cookie scoop to portion out the mixture, aiming for approximately 1 ½ tablespoons for each cocktail meatball. Roll each portion into a smooth ball with your hands and place them on a baking sheet lined with foil or parchment paper. Tip: spacing the meatballs about 1 inch apart will promote even cooking and prevent them from sticking together.
4. Place the tray into a preheated 375°F oven and bake the meatballs for 15-20 minutes, or until they are no longer pink in the center. A meat thermometer should read 160°F.

5. Make the signature sauce. While the meatballs bake, whisk together the grape jelly and chili sauce in a small saucepan over medium-low heat. Stir occasionally until the sauce is smooth and warmed through. For a richer flavor, add a dash of Worcestershire sauce or a splash of apple cider vinegar.
6. Combine and serve immediately. Transfer the baked meatballs to a large bowl, pour the sweet and spicy grape jelly sauce over them, and gently toss to coat every meatball.

Garnish with extra sliced scallions, red pepper flakes or a sprinkle of sesame seeds if you desire, then serve them warm—and watch them disappear!

Effortless Slow Cooker Method for Grape Jelly Meatballs

These cocktail meatballs will not only impress your guests with their great taste, but they’ll also become your new best friend in the kitchen! Why? Because you can prepare them in advance and keep them warm and ready to serve for hours—no more hovering over the stove required!

Here’s how to make crockpot grape jelly meatballs:

• Prepare the meatball mixture and bake as directed in the recipe above.
• Whisk together the grape jelly and chili sauce directly in your 8-quart slow cooker. Add the fully cooked meatballs, then stir to coat them completely in that sweet and spicy goodness.
• Set the slow cooker to WARM (or LOW if you’re prepping ahead) and serve the grape jelly meatballs straight from the crockpot. Provide a bowl of bamboo appetizer forks on the side. These little forks make grabbing a meatball (or two!) a breeze.

It’s that simple! Now you can relax knowing your grape jelly meatballs are always ready and warm for your party!

Make-Ahead and Storage Tips for Perfect Grape Jelly Meatballs

These grape jelly meatballs are a fantastic make-ahead appetizer that will save you precious time and reduce stress, particularly during busy holidays or important game days!

Make-Ahead Tips
Cook them as directed, and then:

• For serving the next day: Store them in an airtight container in the refrigerator overnight.
• For freezer storage: Allow the meatballs to cool completely. Transfer them to a freezer-safe container with the sauce, leaving a small amount of space for expansion. Freeze for up to 3 months. Be sure to lay flat for easier storage!

Storing Leftovers

• Refrigerator: Store leftover grape jelly meatballs in an airtight container in the fridge for 3 to 4 days.

Reheating Instructions

• From the fridge: Place them in your slow cooker on LOW for 2 to 3 hours or heat them in a saucepan over medium-low heat until thoroughly warmed.
• From the freezer: Thaw them overnight in the refrigerator. Then, reheat in the Crockpot or on the stovetop as described above. If the sauce has become too thick, add a splash of ketchup, extra chili sauce, or even water to restore its saucy consistency. A small amount of beef broth can also do the trick.

Serving Suggestions: Beyond Appetizers with Grape Jelly Meatballs

This grape jelly meatball recipe isn’t solely a party favorite—it’s also a family-pleasing meal! My children adore them, so I’ve discovered numerous ways to serve them beyond just an appetizer. For a holiday or a weeknight dinner, I love sliding a few meatballs into a slider bun with additional sauce and a couple of bread and butter pickles for an exceptional party sandwich. Alternatively, serve them over fluffy coconut rice accompanied by your favorite steamed vegetables for a quick and convenient dinner. For a festive touch, include them in your holiday buffet along with classics such as homemade stuffing or green bean casserole!

Common Questions About Grape Jelly Meatballs

What can I use instead of grape jelly?

Jellied cranberry sauce is a traditional favorite, particularly during the holiday season. Blackberry jam, strawberry jelly, peach jam, or any other favorite flavor can also be used effectively.

Can I use frozen meatballs?

Absolutely! Frozen meatballs are an excellent time-saver. Ensure you use fully cooked frozen meatballs, and follow the recipe’s instructions to thoroughly warm them through in the sauce.

Are these meatballs spicy?

The chili sauce adds a mild kick, but the sweetness of the grape jelly tempers it for a balanced sweet and tangy flavor. If you like more heat, stir in a pinch of red pepper flakes or a dash of hot sauce.

Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey or chicken works great in this recipe. You could even use ground pork or a combination of meats. Just adjust the cooking time as needed to make sure they are fully cooked.

More Party Appetizers You’ll Love

Looking for more crowd-pleasing appetizers to complete your party menu? Here are a few of our favorites:

Spinach-Artichoke Dip Wonton Cups

Crispy Baked Teriyaki Chicken Wings

Texas Caviar

Pan Fried Brie with Pistachios and Honey

Slow Cooker Queso Dip

5-Ingredient Pizza Dip

Grape Jelly Meatballs Recipe

Yields:

10 servings (about 50 cocktail-sized meatballs)

Prep time:

20 mins

Cook time:

20 mins

Total time:

40 mins

Ingredients:

• For the Meatballs:
  • ½ cup Panko breadcrumbs
  • ⅓ cup whole milk
  • 2 pounds ground beef (80/20 blend recommended)
  • 2 large eggs
  • ¼ cup sliced scallions
  • 2 large garlic cloves, minced
• For the Sauce:
  • ¾ cup grape jelly
  • ¾ cup chili sauce

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
2. In a small bowl, stir together the breadcrumbs and milk. Let sit for 5 minutes to soften.
3. In a large bowl, combine the breadcrumb mixture with the ground beef, eggs, scallions, garlic, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Gently mix until just combined; avoid overmixing.
4. Using your hands or a small cookie scoop, scoop out 1 1/2-tablespoon portions of the meat mixture and roll into balls. Place the meatballs on the prepared baking sheet, spacing them at least 1 inch apart.
5. Bake the meatballs until they are no longer pink in the center and a meat thermometer reads 160°F (71°C), 15 to 20 minutes. While the meatballs are baking, prepare the sauce.
6. In a small saucepan set over medium-low heat, whisk together the grape jelly and chili sauce until smooth and warmed through, about 5 minutes.
7. Remove the meatballs from the oven and add them to a large bowl. Pour the sauce over the meatballs and gently toss to coat evenly.
8. Serve the meatballs immediately, garnished with sliced scallions, if desired.

Notes:

• Slow Cooker Option: After baking the meatballs, combine them with the sauce in a slow cooker. Cook on low for 2-3 hours or on warm to keep them heated for serving.
• Make-Ahead Tip: Prepare the meatballs and sauce separately ahead of time. Store in the refrigerator for up to 24 hours. When ready to serve, reheat the sauce and meatballs, then combine.
• Freezing Instructions: Allow the cooked meatballs and sauce to cool completely. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition:

(per serving, approximately)

• Calories: 351 kcal
• Carbohydrates: 25g
• Protein: 18g
• Fat: 19g
• Saturated Fat: 7g
• Cholesterol: 98mg
• Sodium: 381mg
• Potassium: 380mg
• Fiber: 1g
• Sugar: 16g
• Vitamin A: 225IU
• Vitamin C: 6mg
• Calcium: 49mg
• Iron: 2mg