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Chili and Jelly Meatballs

The secret ingredient in this sassy sauce is the grape jelly. It's a sweet contrast with the chili sauce. —Irma Schnuelle, Manitowoc, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 3 dozen

Ingredients

  • 2 packages (22 ounces each) frozen fully cooked angus beef meatballs
  • 1 bottle (12 ounces) chili sauce
  • 1 jar (10 ounces) grape jelly

Directions

  • Prepare meatballs according to package instructions.
  • In a large skillet, combine chili sauce and jelly; cook and stir over medium heat until jelly has melted. Add meatballs to pan; heat through.

Chili and Jelly Meatballs Tips

What can I use instead of grape jelly?

The chili sauce and grape jelly in this meatball recipe create a tangy barbecue-style sauce while they cook. If you prefer to skip the jelly, try these Barbecue and Beer Meatballs instead. Or for a fun twist, make Cranberry Meatballs.

What are the best frozen meatballs?

When making grape jelly meatballs from scratch, consider doubling the recipe and freezing half for later. In a hurry? Our test kitchen found the best frozen meatballs you can buy at the store.

Should I thaw the meatballs before cooking?

There is no need to thaw the meatballs first before making this grape jelly meatball recipe. Warming the meatballs in the sauce over low heat will help them heat through without overcooking. Pair them with these Ham & Pickle Wraps and Creamy Caramel Fruit Dip with seasonal fresh fruit for a great appetizer spread.
Nutrition Facts
1 meatball: 106 calories, 6g fat (3g saturated fat), 17mg cholesterol, 313mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 4g protein.