My Crockpot grape jelly meatballs put the old recipes to shame! Instead of using frozen beef meatballs, I made homemade chicken meatballs to turn this classic appetizer into something fresh, lean, and flavorful. Coated in a sticky-sweet glaze made with grape jelly and chili sauce, then simmered in the slow cooker until luxuriously glossy, these ground chicken cocktail meatballs come out ready for snacking!
Crockpot Chicken Meatballs with Grape Jelly
These Crockpot chicken meatballs are my take on the classic cocktail meatball we all know and love. Since I prefer chicken over beef, I made this grape jelly meatballs recipe with ground chicken. I’m all about easy shortcuts in the kitchen, but using homemade baked chicken meatballs here really makes a difference in the flavor. I don’t kid around when it comes to appetizers!
The meatballs can be made ahead of time so they’re ready to add to the slow cooker with my simple grape jelly and chili sauce glaze before the party. Or simply swap in some frozen meatballs for convenience! Either way, these are a major crowd pleaser on game day and holidays.
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Make it Easier with Frozen Meatballs
I wanted to make these grape jelly meatballs from scratch using ground chicken for a light and fresh take. But you can just as easily throw some frozen meatballs (chicken, beef, or pork) into the slow cooker with the sauce if you want to skip a few steps. Just start at Step 5 and let the meatballs cook!
Crockpot Grape Jelly Meatballs Recipe
Equipment
- 1½-2 Tablespoon Cookie Portion Scoop (optional)
- Baking Sheet
- 6-Qt Crockpot
Ingredients
For the Meatballs:
- 2 pounds ground chicken (*)
- ¾ cup Panko breadcrumbs (**)
- 2 large eggs
- 1½ tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
For the Glaze:
- 18 ounces grape jelly (1 large jar)
- 12 ounces chili sauce (1 bottle***)
Optional Garnish:
- chopped fresh parsley
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine the ground chicken, breadcrumbs, egg, olive oil, garlic powder, onion powder, salt, and pepper.2 pounds ground chicken, ¾ cup Panko breadcrumbs, 2 large eggs, 1½ tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper
- Use a cookie scoop to portion out the mixture into meatballs, about 1½-2 tablespoons each. Roll into balls and place on a baking sheet with space between.
- Bake the meatballs for 20-25 minutes, or until golden brown on the outside.
- Spray the slow cooker with nonstick spray. Combine the grape jelly and chili sauce in slow cooker. Add the meatballs to the slow cooker and gently toss them in the sauce until fully coated.18 ounces grape jelly, 12 ounces chili sauce
- Cook on HIGH for 2-3 hours or on LOW for 3-4 hours, until cooked through. Garnish with parsley before serving.chopped fresh parsley
Notes
- Mix the meat gently to prevent overworking it. Overworked meat will produce dense, dry meatballs.
- For a richer umami flavor (more like beef), add a splash of Worcestershire sauce, soy sauce, or a tsp of Dijon mustard to the chicken mixture.
- Lightly oil your hands before shaping the meatballs to keep them from sticking.
- If the mixture feels too wet to hold together, gently fold in an extra 2 tbsp of Panko before shaping.
- The meatballs should be pale to light brown, but set and “matte” on the outside after baking. If they are still quite wet looking, continue baking until the outside is fully set.
- If your sauce is too runny at the end, whisk in a slurry made from 1 tsp cornstarch and 1 tbsp water, and cook on HIGH, stirring often, for about 15 min, or until thickened to your liking.
- Optionally remove the crockpot lid and cook on HIGH for the last 30 minutes to create a stickier, more concentrated glaze.
- Keep warm for up to 3 hours using your crockpot’s “keep warm” function.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
My Secret for a Glossy Glaze
For extra-sticky sauce, remove the Crockpot lid for the final 30 minutes of cooking, and switch the heat to HIGH (if not already). This helps excess moisture evaporate, turning the grape jelly sauce into a thick, concentrated glaze that clings beautifully to each meatball and has a beautiful shine.
How to Make Grape Jelly Chicken Meatballs in a Slow Cooker Step by Step
Prep: Gather the simple list of ingredients for this chicken cocktail meatball recipe. Preheat your oven to 400°F, and line a baking sheet with parchment paper or aluminum foil. If using frozen meatballs, start below when it’s time to add everything to the Crock Pot.
Mix the Meatballs: In a large bowl, combine 2 pounds of ground chicken, ¾ cup of Panko breadcrumbs, 2 large eggs, 1½ tablespoons of olive oil, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, 1½ teaspoons of kosher salt, and ½ teaspoon of ground black pepper. Take care not to overwork the meat, or your meatballs will turn out dense and dry. Use a light touch, and stop mixing as soon as it looks uniform.
Portion the Meatballs: Use a 1½-2 tablespoon cookie scoop to portion out the mixture into miniature meatballs. You can also just eyeball this using a spoon. Gently roll each scoop into a ball (take care not to overcompact them!), and place them on the prepared baking sheet with space between them for air to circulate. I was able to make 42 meatballs.
Bake the Meatballs: Bake your mini chicken meatballs in a 400°F oven for 20-25 minutes, or until golden brown on the outside. They do not need to be cooked through at this point; we just want to firm up the outsides so they don’t crumble apart in the Crockpot. They should be pale to light brown in color and no longer shiny. They will finish cooking through in the slow cooker.
Coat the Meatballs: Spray your slow cooker all over with nonstick spray. Combine 18 ounces of grape jelly and 12 ounces of chili sauce in the crock. Then add the baked chicken meatballs (or add frozen meatballs), and gently toss them in the sauce until fully coated. I like to use a rubber spatula to ensure I don’t break apart any of the meatballs. If the sauce is too stiff, add a little bit of water until you can easily toss the meatballs in it.
Cook the Meatballs: Cook your grape jelly meatballs in the covered slow cooker on HIGH for 2-3 hours, or on LOW for 3-4 hours, until saucy and cooked through to 165°F. For an extra-thick glaze, see my tip above about removing the lid for the final 30 minutes! Garnish with chopped fresh parsley, if desired, before serving.
How to Store, Freeze, and Reheat
Store leftover chicken cocktail meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in covered pot set over medium-low heat, with a splash of water to rehydrate the sauce until warmed through, about 5-8 minutes. Alternatively, you can reheat them in the Crockpot on LOW for 1-2 hours, stirring occasionally.
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