Smucker's suggests cooking 12 ounces of grape jelly and 12 ounces of chili sauce in a large skillet over medium heat for three minutes, adding a thawed 16-ounce bag of frozen meatballs and simmering the glazed meatballs, covered, for about 10 minutes. RealMomKitchen.com offers a similar recipe, but uses 1/2 jar of grape jelly and replaces the chili sauce with 3/4 cup of ketchup.
Sweet-and-sour meatballs made with grape jelly are a popular choice for appetizers or finger foods. Cooks also frequently serve these meatballs over rice as a main dish. Some cooks save time by combining the grape jelly and chili sauce in a slow-cooker, adding the frozen meatballs and cooking on low for at least two hours. OurBestBites.com's slow-cooker recipe calls for 2 pounds of meatballs and a 16- to 18-ounce jar of grape jelly.
BacktoHerRoots.com offers a more traditional method with handmade meatballs and extra ingredients. Combine 1 1/2 pounds of ground beef and 1/2 cup of panko crumbs with 1 egg, 1 teaspoon of salt, 1/2 teaspoon of pepper and 1 tablespoon of minced onion. Shape the mixture into small meatballs, and bake on an ungreased baking sheet for 15 minutes at 425 degrees Fahrenheit.
Bring 3/4 cup of water, 3/4 cup of brown sugar and 1/3 cup of apple cider vinegar to a boil over medium heat in a saucepan with 1 tablespoon of Worcestershire sauce, 1/3 cup of ketchup and 1/4 cup of grape jam. Whisk in 1 tablespoon of cornstarch dissolved in 3 tablespoons of water, reduce the heat, and simmer for five minutes. Coat the cooked meatballs with sauce and serve.