Name: Grape Jelly Slow-Cooker Meatballs
Cook time: 5 min
Total time: 3 min
Ingredients: 2 cups chili sauce, such as Heinz; 1 cup grape jelly; 2 tablespoons Dijon mustard; 2 tablespoons cider vinegar; 1 teaspoon hot sauce, such as Tabasco; One 32-ounce bag frozen cocktail-size beef meatballs

Many versions of this dish live on the Internet and for good reason—it’s quick, easy and a real crowd pleaser. We find some of them a bit too cloying though, so we scaled down the jelly and added a little acidity and heat in the form of Dijon mustard, cider vinegar and hot sauce to create the perfect balance of sweet and tangy. We use beef meatballs, but you can substitute turkey or veggie ones.

Grape Jelly Slow-Cooker Meatballs

chili sauce,

grape jelly

Dijon mustard

cider vinegar

sauce,

bag frozen cocktail-size beef meatballs

Stir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours.

Better than the cloyingly sweet one you typically find on the internet.  Had extra sauce and repurposed into chipped ham BBQ.  Fabulous! Ps:  used siracha instead of hot sauce. 

Grape Jelly Slow-Cooker Meatballs

Cook Time: 5 minutes

Total: 3 hours, 5 minutes

Servings: 9

Cost: $2.62 /serving

Author : Food Network Kitchen

Ingredients

Instructions

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