https://ohsweetbasil.com/chili-sauce-grape-jelly-slow-cooker-meatballs-recipe You need just 3 simple ingredients to make this appetizer that everyone will absolutely love. Warm the sauce to just a simmer and pour over the meatballs. How to Make Grape Jelly Meatballs. Set timer for five minutes on manual high pressure; Once the timer goes over, quick pressure release all of the pressure. Whisk all the sauce ingredients together until smooth. These cocktail meatballs (aka grape jelly meatballs) have a delicious sweet and tangy sauce that will drive everyone crazy!The meatballs are tender and juicy made with ground beef and ground pork, baked in the oven, and then, coated in outstanding sweet and spicy grape jelly sauce. Preheat oven to 350°F. Put the jelly, ketchup and Worcestershire sauce in a small pot on medium heat. Bake in the oven until the meatballs are cooked. Cocktail Meatballs are great to make ahead by simply adding the ingredients to the slow cooker and turning it on. I promise. Enjoy! Place chili sauce, grape jelly, and water in the pot of the Instant Pot and mix until combined. Preheat your oven to 350 °F. Use premade or homemade meatballs.. How to Make Meatballs with Grape Jelly Set to saute and stir until sauce is thickened. Add meatballs and cover with sauce; Place lid on and set to sealing. Combine ... and make into meatballs.Cook in preheated oven ... bottle of chili sauce and grape jelly in a saucepan and ...sauce before serving. Whenever I discuss how to make meatballs I recommend using 80/20 ground beef, because the added fat makes for a more moist and flavorful meatball. Best Ground Beef for Meatballs. Ingredients: 32-ounce bag frozen fully-cooked meatballs or homemade meatballs (see recipe below); 1 (10-ounce) jar of grape jelly; 1 (12-ounce) jar of chili sauce; Directions: Once you have your meatballs, whether frozen or homemade meatballs ones ready and browned, add them to the crockpot with a jar of grape jelly and a bottle of chili sauce. Grape Jelly Meatballs sounds weird but it’s amazing.