The cooking time for grape jelly meatballs varies from 15 minutes to six hours. The quickest method uses 16 ounces of thawed, fully cooked bite-sized meatballs. Combine 12 ounces each of grape jelly and chili sauce, cook for three minutes, stir in the meatballs and cook for 10 additional minutes.
Simmering the meatballs for a longer time melds them with the sweet and sour ingredients, enhancing the flavor. In a slow cooker, combine 1 1/2 cups of chili sauce, 1 cup of grape or currant jelly, and Dijon mustard to taste. Cover and heat on the high setting.
While the sauce is heating, in a bowl combine 1 pound of lean ground beef with 1 slightly beaten egg, 3 tablespoons of fine dry bread crumbs and salt and pepper to taste. Form into 24 balls, place on a foil-lined baking sheet and bake at 400 F for 15 minutes. Add drained meatballs to the heated sauce in the slow cooker, cover and cook on low setting for four to six hours.