Make easy, tender party meatballs simmered in a glossy, addictive sweet and tangy sauce, perfect for slow cookers and gatherings.
Author:jaxriley
Prep Time:20 min
Cook Time:45 min
Total Time:1 hour 5 min
Yield:40-50 meatballs 1x
Category:Appetizer
Method:Stovetop and Slow Cooker
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 lbs ground beef (80/20 recommended)
1 cup breadcrumbs, plain
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup milk
1 (12 ounce) jar grape jelly
1 (12 ounce) bottle chili sauce (not hot sauce)
1/4 cup bourbon (optional, for flavor depth)
1 tablespoon Worcestershire sauce
Instructions
Combine ground beef, breadcrumbs, egg, salt, pepper, and milk in a large bowl. Mix gently with your hands until just combined; do not overmix.
Roll the mixture into uniform, bite-sized meatballs, about 1 inch in diameter. You should have about 40 to 50 meatballs.
Place the raw meatballs in a single layer in a large skillet or on baking sheets. Cook them on the stovetop over medium heat or bake at 375 degrees Fahrenheit until browned on all sides. Drain off any excess fat.
While the meatballs cook, prepare the sauce. In a medium saucepan, combine the grape jelly, chili sauce, bourbon (if using), and Worcestershire sauce. Heat over medium-low heat, stirring until the jelly is fully melted and the sauce is smooth.
Transfer the browned meatballs to a slow cooker. Pour the prepared sweet and tangy sauce over the meatballs, stirring gently to coat them completely.
Cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours, stirring occasionally. The sauce will thicken and become glossy.
Serve warm directly from the slow cooker with toothpicks for easy serving.
Notes
For best results, use 80/20 ground beef to keep the meatballs moist during slow cooking.
If you skip the bourbon, add 1 teaspoon of apple cider vinegar to the sauce for a bit of tang.
You can prepare the meatballs up to one day ahead and store them uncooked in the refrigerator.