The secret ingredient in this sassy sauce is the grape jelly. It's a sweet contrast with the chili sauce. —Irma Schnuelle, Manitowoc, Wisconsin

Chili and Jelly Meatballs

(22 ounces each) frozen fully cooked angus beef meatballs

(12 ounces) chili sauce

(10 ounces) grape jelly

I&#039;ve used this recipe for years but I always used Little Smokies, the package with 50 something smokies.  It has always been a hit at work and I keep them in the crockpot so they stay warm.  I have used the meatballs a couple of times with the same results.  My only difference in my recipe is that it says use equal amounts of chili sauce and grape jelly so 12 oz. and 12 oz.  I keep the crockpot on low so the meat doesn&#039;t dry out.  I put the sauce and jelly together in a glass mixing bowl heating it up in the microwave getting them melted together then add the meat let them heat up also.  Right before I leave for work I put it all in the crockpot and then heat again before serving at work or wherever I&#039;m taking them.

Can you make this recipe but just substitute with frozen popcorn chicken?

I&#039;ve also been making these meatballs for the past 30 years,  but the recipe was given to me called Swedish Meatballs and the sauce called for 1 bottle Chili Sauce, 1 16oz  jar Grape Jelly AND... ¼ cup of lemon juice which really takes it over the top. You all must really try it! Regardless, this is a wonderful recipe. You should experiment with diff jellys too. Orange Marmalade and a can of crushed pineapple w/juice is awesome for a Hawaiian flavor. ??

This is a work potluck favorite.  I also add a couple of teaspoons of Dijon mustard to this recipe always.  I like Emeril’s Pineapple Chicken Teriyaki meatballs for the recipe and I make the sauce on stove top, add the meatballs to crockpot and pour sauce over the meatballs &amp; cook for reasonable length of time/temp needed for the occasion.  When I want to fancy it up, I add a can of pineapple chunks, including juice, and some chopped green bell pepper.

We have made this for year, came from the living helper for my husbands Grandfather, only we us cocktail weinies.

I found this recipe in a local newspaper years ago. It also contained the recipe for making meatballs instead of using the store bought kind. It&#039;s a never fail recipe. I&#039;ve made it with both grape jelly and cranberry sauce. Excellent for potlucks.

A sure winner every  time.   And, so easy.  great to make at last minute.

I have been using this chili sauce/grape jelly sauce for over 35 years, but I always make my own meatballs. I make the meatballs in advance and store in freezer. Sometimes I add just a splash of liquid smoke to the sauce/jelly mix for a wonderful added flavor!

I&#039;ve made a very similar recipe for these party meatballs.  Instead of jelly, try using cranberry sauce.  I have to make double batches and even then it doesn&#039;t last long.

chili and jelly meatballs

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 3

Cost: $2.83 /serving

Author : Taste of Home

Ingredients

Instructions

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