Equipment Needed
- A 4-quart or larger slow cooker (Crockpot)
- A medium mixing bowl
- A whisk or fork for stirring
- Measuring spoons
- A serving spoon or slotted spoon for serving
Step-by-Step Instructions
My process is wonderfully simple. I start by taking my trusty slow cooker insert and placing it right on my counter. No need to dirty another dish if I can help it! I’ll pour in the entire bottle of chili sauce, followed by the full jar of grape jelly. Now, here’s a little tip I learned: adding the ketchup, brown sugar, and water directly into this mix in the crockpot saves me from washing a bowl. I use a whisk to vigorously combine everything right in the insert. It takes a minute of stirring to fully melt the jelly into the sauce, but be patient—you want a smooth, uniform, ruby-red sauce.
Once the sauce is beautifully blended, I simply dump in the entire bag of frozen meatballs. That’s right, no thawing needed! I’ve tried browning them first for a deeper flavor, and while it’s nice, the convenience of going straight from freezer to pot is unbeatable for a truly effortless meal. I use a wooden spoon to gently fold and stir the meatballs, ensuring each one gets lovingly coated in that glossy sauce. The sight of them all nestled in there is already so promising.
Now for the easiest part: I pop the lid on, set my slow cooker to LOW for 4-5 hours. If I’m in more of a hurry, I’ll use the HIGH setting for about 2-3 hours. The key, I’ve found, is to resist the urge to stir too often. Every time you lift that lid, you let out precious heat and steam, slowing everything down. I give them just one gentle stir about halfway through, just to make sure the ones on top get their turn bathing in the sauce.
The final test is the smell. When my kitchen smells irresistible and the sauce has thickened slightly into a gorgeous glaze that clings to the meatballs, I know they’re ready. I carefully give them one final, gentle stir to coat them one last time. The meatballs will be incredibly tender, so I use a slotted spoon to serve them, which keeps the presentation neat and avoids pooling extra sauce on the plate.(See the next page below to continue…)