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Tender cocktail meatballs simmer slowly in a glossy grape jelly sauce balanced with chili sauce, mustard, and Worcestershire. This crowd-pleasing American appetizer is easy to make ahead and ideal for parties.
AI-generated image
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Grape jelly supplies fruit-forward sweetness and a shiny glaze, while chili sauce, mustard, and Worcestershire add acidity, spice, and savory depth. Slow cooking lets the sauce cling to every meatball without hands-on work.
Refrigerate cooled meatballs and sauce in a covered container for up to 3 days. Do not leave at room temperature for more than 2 hours, or 1 hour in temperatures above 32°C.
Reheat gently in a covered saucepan over medium-low heat or in the slow cooker on LOW until steaming hot throughout, stirring occasionally. The center of each meatball should reach 74°C.
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