Slow-Cooker Grape Jelly Meatballs Recipe For Tailgating

Popular in the 70s and 80s, this tailgating treat is still popular throughout the South, so I figured it would be a good recipe to post here. If you're not familiar with this, let me warn you, the big ingredient (besides the meatballs) is grape jelly. It's in the title, man. It brings a sweetness to the heat and spice of of things like the chili and barbecue sauces. The part is they're easy. And when you're tailgating, the easier, the better.

Actual "Effort / Work" Time: 5-10 mins Total Time: 2.5 hrs Results: Serves 10 (serving size: 3-4 meatballs per person)Ingredients

• 1 1/2 cups grape jelly
• 1 cup chili sauce
• 1/2 cup barbecue sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon Sriracha chile sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 2 pounds frozen meatballs
• 1-2 tablespoons finely chopped chives

Directions
Mix the grape jelly, chili sauce, Sriracha, barbecue sauce, mustard, salt, and pepper in a medium bowl with a whisk or large spoon. Spray the inside of the slow-cooker with some cooking spray, or wipe it down with oil, OR use a liner. Put the frozen meatballs in your slow cooker. Pour our freshly mixed jelly sauce over the meatballs, and toss to get a coating on everything. Cover and cook on HIGH until sauce is thickened, which happens between two to two and a half hours. Check on them halfway through to give em a stir, and that's it.

Serve them up!

Agree. Great appetizers for game day. Cherry and strawberry jelly works good too but the chili sauce is the key.

If you dont have have sriracha sauce you can just sprinkle a few red pepper flakes in. It takes longer for the heat spread but works good.