Recipes Slow Cooker Grape Jelly Meatballs
This crowd-pleasing appetizer features juicy pre-cooked pork meatballs gently simmered in a sweet-and-savory sauce—a great make-ahead option for all occasions.
Slow Cooker Grape Jelly Meatballs
Servings: 124 hours
For the Meatballs:
- 2 packages (454 g. each) Jones No Antibiotics Ever Pork Meatballs (fully cooked)
- 1 cup barbecue sauce
- ½ cup grape jelly
- ½ cup tomato jam (optional, see below)
For the Tomato Jam (optional):
- 5 cups cherry tomatoes or chunked whole tomatoes (fresh or canned)
- ½ cup brown sugar
- 1 tablespoon chili paste or fermented chili bean paste
- 1 teaspoon kosher salt
- 1 In a slow cooker, combine barbecue sauce, grape jelly, and tomato jam (if using). Stir to blend.
- 2 Add the pork meatballs and gently mix until evenly coated.
- 3 Cover and cook on low for 3–4 hours, until the sauce thickens and meatballs are heated through.
- 4トTo prepare tomato jam: simmer tomatoes, brown sugar, chili/fermented chili bean paste, and salt in a saucepan over medium heat for 45–60 minutes, stirring occasionally until thick and jammy.
- 5 Serve warm as-is or transfer to a serving dish for a more elegant presentation.
This recipe is made using
Jones Dairy Farm Pork Meatballs
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