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Crockpot Grape Jelly Meatballs
This recipe for Crockpot meatballs with grape jelly is so easy to make! And the result is a sweet and savory appetizer that doubles as an entree as well!
Prep Time
5
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
5
minutes
mins
Course:
Appetizer, Main Course
Cuisine:
American
Servings:
60
meatballs
Calories:
55
Author:
Candace
Equipment
Slow cooker
Ingredients
2
pounds
meatballs
homemade* or frozen, cooked
1
cup
grape jelly
1
cup
chili sauce
or ketchup
2
Tablespoons
fresh lemon juice
Instructions
Slow Cooker Instructions
Combine ingredients in slow cooker.
Cook on low for 3-4 hours, or until hot and bubbly, stirring about every 90 minutes or so.
Turn slow cooker to warm setting for serving. Serve with toothpicks.
Notes
Nutrition calculated per meatball, and only
⅔
cup of sauce was used for calculation.
Stove Top Instructions:
Add jelly and chili sauce to a large saucepan.
Cook on medium heat, stirring occasionally until melted.
Add meatballs and cook for about 20 minutes, or until bubbling and fully heated through.
Keep warm on low heat or transfer to a slow cooker for serving. Serve with toothpicks.
*If making homemade meatballs, add
½
teaspoon cinnamon to the meat when mixing. Cook through.
Nutrition
Serving:
1
meatball
|
Calories:
55
|
Carbohydrates:
4
g
|
Protein:
3
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
11
mg
|
Sodium:
71
mg
|
Potassium:
64
mg
|
Fiber:
0.2
g
|
Sugar:
2
g
|
Vitamin A:
32
IU
|
Vitamin C:
1
mg
|
Calcium:
4
mg
|
Iron:
0.2
mg