These crock pot grape jelly meatballs are a delicious appetizer that takes very little work! Frozen meatballs combined with grape jelly, chili sauce, and a few other ingredients make these an appetizer that'll disappear fast!
Add frozen meatballs, grape jelly, and chili sauce to crockpot.
Add the pineapple juice to the chili sauce container and shake to loosen up any remaining sauce then pour it all into crockpot.
Add brown sugar and garlic paste, then stir to combine.
Cook on high for 2 1/2 to 3 hours, then turn crockpot to warm to serve.
Pineapple juice - can be replaced with orange juice
Light brown sugar - can be omitted but does make a big difference in flavor
Garlic paste - can be replaced with 3/4 tsp garlic powder
Serve in the crockpot to keep them warm for serving rather than moving to a large serving platter or other plated dish. The sauce is much better warm.You can cook these in advance and refrigerate then place back in the crockpot to reheat. Since you’re cooking from refrigerated the second time around, they shouldn’t take as long to warm.Store leftovers in an airtight container in the refrigerator for up to 3 days.Double the recipe in a large crockpot if you are trying to serve a large crowd. They go quickly and the recipe doubles great.