Recipe by Julesong
...or Grapeballs or Those Meatball Things You Make! There are a lot of copies of this old favorite out there, and here's my version. It has a few more ingredients than the usual, but they make these tasty tidbits even more incredibly delicious!
Top Review by RFJ
I make these every St. Patrick's Day. They're not very Irish BUT, everyone loves them and they only last a few minutes once they're ready. Everyone always asks me for the recipe. I always send them to this site! Thanks for sharing such an easy and delicious recipe.
- 1 (14 ounce) jar chili sauce (like Heinz)
- 1 (15 ounce) can tomato sauce
- 1 (32 ounce) jar grape jelly
- 1 (7 ounce) canchopped mild green chilies ((4 ounce can can be used too, but I like 7))
- 3 tablespoons dried onion flakes
- 1 tablespoon garlic powder
- 1 teaspoon of your favorite curry powder, to taste
- 1⁄2 teaspoon dried ancho chile powder
- 1⁄4 teaspoon dried chipotle powder, to taste (optional)
- 2 lbs pre-cooked frozen meatballs (I prefer the ones from Ikea)
Directions See How It's Made
- Put all the ingredients but meatballs into the crockpot and mix well.
- Add the meatballs and stir to coat well.
- Put the crockpot on low and let cook for 4 hours on low (if you use thawed meatballs, it'll only take a couple of hours in the crockpot, instead).
- Serve, standing back so you don't get trampled by the rush of the crowd.
- Note: We've tried other preserves and jam than grape jelly, but the sauce simply didn't taste as good; we're sticking with plain, old grape jelly from now on and will be happy with it. Also, you can use Lil Smokies or sliced smoked sausage instead of the meatballs - a lot of folks use the same sauce for either and both ways are tasty! :)
- Note 2: the above makes a lot of sauce, a good deal of which will be left over when the meatballs have been eaten. I've found that having a *lot* of sauce is of real benefit when making meatballs in the crockpot - the meat remains nice and moist.