Catsup and grape jelly meatballs are the classic party appetizer that somehow works perfectly despite sounding strange. Three ingredients, a slow cooker, and four hours. That is the whole recipe.
Recipe Overview
- Prep time: 5 minutes
- Cook time: 4 hours (slow cooker)
- Yield: Serves 10–12 as an appetizer
Ingredients
- 1 bottle (20 oz) catsup
- 1 jar (18 oz) grape jelly
- 2 pounds frozen meatballs (any brand, fully cooked)
Instructions
- Combine the catsup and grape jelly in a slow cooker. Stir until well mixed.
- Add the frozen meatballs and stir to coat.
- Cover and cook on low for 4 hours or on high for 2 hours.
- Stir once halfway through. Serve directly from the slow cooker with toothpicks.
Variations
- Spicy version: Add 2 tablespoons sriracha or 1 diced jalapeño to the sauce.
- BBQ twist: Replace half the catsup with your favorite BBQ sauce.
- Little smokies: Swap the meatballs for cocktail sausages. Same cook time.
- Stovetop method: Combine sauce in a large pot, add meatballs, simmer on low for 30 minutes (thaw meatballs first).
Tips
- Do not thaw the meatballs — frozen is actually better in the slow cooker because they absorb more sauce as they slowly heat through.
- Use a slow cooker liner for easy cleanup since the jelly sauce gets sticky.
- Leftovers reheat well in the microwave. They keep in the fridge for 3–4 days.
See more catsup-based recipes on our catsup recipes page.