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.Continue Reading
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.Learn more about Cooking