Reviewed: Jan. 22, 2012

Used sauce from these for homemade meatballs -- most people really liked them

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Reviewed: Jan. 3, 2012

Great starter recipe. Like others I tweaked it a bit to suit our tastes. Used a 12 oz. jar of grape jelly and 12 oz. bottle of chili sauce, a few squirts of dijon mustard and a few dashes hot sauce. Mixed all together on top of stove unil well blended. Used a bag of frozen Italian meatballs (about 15) and 2/3 package of Lil Turkey Smokies. Heated meatballs in over, then added all to sauce. Did it on top of stove cause my crockpot was in use. Came out great! Hubby keep going back for more. Will definetly make again. Thanks jhibbard!

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DebbyJean

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Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

Reviewed: Jan. 1, 2012

I first tried these at a co-worker's Christmas party about 10 years ago. I cringed when she said the sauce was just grape jelly and chili sauce! Huh? How can these two ingredients taste so good together? I've been making them ever since, but like most reviewers, I also use frozen meatballs in the crockpot and always heat the jelly and chili sauce first in a small saucepan to avoid jelly globs. I add a few splashes of worchestershire, 3/4 tsp ground mustard, garlic/onion powders to taste, and even a little minced garlic. After thoroughly heated, I pour the sauce over the meatballs, stir well to evenly coat, and keep the crockpot on low for a few hours. I made these today as part of our annual New Year's Day appetizer spread, and my husband, picky 3 1/2 year-old daughter, and I were gobbling these up like there was no tomorrow! Fantastically easy, delicious and always a crowd-pleaser, I will be making these for years to come. This sauce also pairs well with 'Lil Smokies too!

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Shannon

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Aurora, Colorado, USA

Reviewed: Dec. 18, 2011

This is a classic and always a hit - Sam's Club meatballs - Italian style appetizer size were perfect and surprisingly good - they have a 6 lb bag for $14. I could only fit 4 lbs in my crockpot and I mixed a 32 oz grape jelly, 12 oz Heinz chili sauce and 2 T yellow mustard in a pan - it does help to heat and whisk in a pan first so you don't break your meatballs mixing. I put frozen meatballs in crockpot - poured heated sauce over top - started on high for one hour - reduced to low for 2-1/2 hours, then high again for one hour - they were perfect - I might use dijon mustard next time with a hint of Worstershire as another reviewer suggested. Stir gently throughout the heating - there will be more liquid as they cook. They disappear quickly!

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3BadBoxers

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Centreville, Maryland, USA

Reviewed: Nov. 20, 2011

I used Aidell's chicken teryaki and pineapple meatballs. The sauce was delish. I cooked the sauce on the stove top and then put the meatballs and sauce into the slow cooker. It was really good.

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tinabell0623

Reviewed: Sep. 25, 2011

Positively fantastic! A must bring for any party that requires easy eats.

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Wendy Dawn

Cooking Level: Expert

Reviewed: Jul. 11, 2011

Didn't have any grape jelly, so used strawberry preserves instead. Didn't have any store-bought chili sauce so I made my own from scratch. Used brown mustard. Added a tiny bit of hot sauce to give it a little kick. This sauce was amazing. I think anything would taste great smothered in this sauce. I will definitely try this again, although with actual grape jelly this time.

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Cali's Mom

Cooking Level: Beginning

Home Town: Okemos, Michigan, USA

Living In: Roseville, California, USA

Reviewed: May 19, 2011

These were sooo good.. I was really sceptical about the grape jelly but it gave it just the right amount of kick. Couldnt keep the family out of them. They sure went fast!

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blackreafs

Reviewed: Jan. 29, 2011

Tasty and easy appetizer.

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Reviewed: Jan. 11, 2011

There is one major problem with this recipe. Its doesn't tell you what kind of chili sauce to use. I think you are suppose to use a tomato based chili sauce. The first time I made it, it was really sweet and I couldn't taste the chili sauce at all. The second time I made it I added more chili sauce and it was sooo hot. That was probably because I used "pure" chili sauce with no tomato base since the recipe didn't specify. You should use a tomato based chili sauce and add about 1 tbsp per pound of meat more than what the recipe calls for and it will be perfect. The best thing about this recipe is the mustard, it really adds something and is even better if you use an equal amount of worchestershire sauce.

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