introduction
Cocktail Meatballs are a simple, tasty appetizer made with frozen meatballs, grape jelly, and chili sauce. They cook easily in a pan or slow cooker and please a crowd. If you like slow cooking, try this crockpot frozen meatballs recipe for an easy warm option.
why make this recipe
This recipe is fast, low work, and needs few ingredients. It feeds many people and works for parties, game day, or a quick dinner. You can use frozen meatballs straight from the bag. The sauce is sweet and tangy, and most people love it.
how to make Cocktail Meatballs
Make these meatballs in the slow cooker or on the stove. Mix grape jelly and chili sauce, heat, and add frozen meatballs. Let them warm through and the sauce thicken. Serve hot with toothpicks or over rice.
Ingredients :
- 1 bag (about 24 oz) frozen cooked meatballs
- 1 cup grape jelly
- 1 cup chili sauce (canned chili sauce or chili garlic sauce for heat)
- 1 tablespoon soy sauce (optional)
- 1 teaspoon vinegar or lemon juice (optional, to balance sweetness)
Directions :
- In a bowl, mix grape jelly and chili sauce until smooth. Add soy sauce or vinegar if you use them.
- Slow cooker method: Put frozen meatballs in the crockpot. Pour the sauce over the meatballs and stir to coat. Cook on low for 2–3 hours or high for 1–2 hours, until hot. Stir once or twice.
- Stovetop method: Put meatballs and sauce in a large pan. Cover and cook on low heat for 20–30 minutes, stirring now and then, until the meatballs are heated through and the sauce thickens.
- Taste and adjust salt or heat. Serve hot.
how to serve Cocktail Meatballs
Serve with toothpicks for a party tray. You can also spoon them over white rice, mashed potatoes, or pasta for a meal. They go well with crackers or toasted bread on the side.
how to store Cocktail Meatballs
Cool the meatballs to room temperature, then put them in an airtight container. Store in the fridge for up to 3–4 days. To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
tips to make Cocktail Meatballs
- Use a 1:1 ratio of grape jelly to chili sauce for a classic taste.
- Stir sauce well so the jelly melts and mixes smoothly.
- If sauce is too sweet, add a splash of vinegar or soy sauce.
- If you use frozen meatballs, no need to thaw before adding to slow cooker.
- For a glossy finish, simmer uncovered in the last 15 minutes to thicken the sauce.
variation (if any)
- Spicy: Add hot sauce, chili flakes, or use spicy chili sauce.
- Tangy: Use raspberry jelly or add a little mustard.
- BBQ style: Swap half of the chili sauce for barbecue sauce.
- Swedish twist: Use beef broth and cream instead of jelly and chili sauce for a savory version.
FAQs
Q: Can I use fresh homemade meatballs?
A: Yes. Cook them first, then add to the sauce and simmer until the sauce is hot and thick.
Q: How long do I cook them in a slow cooker?
A: Cook on low for 2–3 hours or high for 1–2 hours. Make sure they are hot in the center.
Q: Can I make this ahead for a party?
A: Yes. Make a day ahead, cool, and refrigerate. Reheat in a slow cooker on low before serving.
Q: Can I freeze the cooked meatballs in sauce?
A: Yes. Cool, then freeze in a sealed container for up to 2 months. Thaw in the fridge and reheat gently.
Q: What jelly works best?
A: Grape jelly is classic, but you can use raspberry or apricot for a different flavor.
Cocktail Meatballs
- Prep Time: 5 minutes
- Cook Time: 120 minutes
- Total Time: 125 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Slow Cooking or Stovetop
- Cuisine: American
- Diet: None
Description
Easy and delicious cocktail meatballs made with frozen meatballs, grape jelly, and chili sauce, perfect for parties or quick dinners.
Ingredients
- 1 bag (about 24 oz) frozen cooked meatballs
- 1 cup grape jelly
- 1 cup chili sauce (canned chili sauce or chili garlic sauce for heat)
- 1 tablespoon soy sauce (optional)
- 1 teaspoon vinegar or lemon juice (optional, to balance sweetness)
Instructions
- In a bowl, mix grape jelly and chili sauce until smooth. Add soy sauce or vinegar if you are using them.
- For slow cooker method: Put frozen meatballs in the crockpot. Pour the sauce over the meatballs and stir to coat. Cook on low for 2–3 hours or high for 1–2 hours, until hot, stirring once or twice.
- For stovetop method: Put meatballs and sauce in a large pan. Cover and cook on low heat for 20–30 minutes, stirring occasionally, until the meatballs are heated through and the sauce thickens.
- Taste and adjust salt or heat as desired. Serve hot.
Notes
Serve with toothpicks for a party tray or over rice, mashed potatoes, or pasta for a meal. They can also be paired with crackers or toasted bread.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg
