Mix together only three ingredients then set your slow cooker on low. Four hours later you’re ready to party with these tangy apricot glazed and chili sauce cocktail meatballs.
You all know the usual grape jelly + chili sauce + meatballs recipe, right? This is basically the same thing but with apricot preserves instead. You see, the very first time I decided to make the traditional grape jelly meatballs, I didn’t have grape jelly. Doh! But, I had an unopened jar of apricot preserves in my pantry, so I used it instead. That was years ago and today I can honestly say I have never made slow cooker meatballs with grape jelly. I always use apricot preserves.
I’ve made this countless times over the years. I never thought to photograph and post it because the classic grape jelly version is already all over the inter-webs. Plus, whenever I do make it I’m usually too busy getting ready for a party to stop for a moment and photograph it. Finally, I decided to go ahead and get this recipe into my site collection because maybe at least one of you out there will appreciate the simple suggestion of using apricot preserves instead? 🙂
It really is easy to make this recipe your own. I’ve added apple butter a few times for a little more sweetness, you can also add more flavors from your own spice rack. Maybe a little chili powder, ground cumin, cinnamon or onion powder? How about chopping up onions and adding to the bowl? So many variations you can make here.
Although you can’t tell from my photos, I usually serve these right from the slow cooker without dirtying another serving platter. But, those little cocktail forks really are cute, aren’t they? 😉
3-Ingredient Apricot Glazed Party Meatballs
Ingredients
- 1 (12 oz.) jar chili sauce
- 1 (18 oz.) jar apricot preserves
- 2 lb frozen cooked meatballs
Instructions
- In the bowl of a slow cooker, mix together the chili sauce and apricot preserves. Add the meatballs and toss until evenly coated. Cover and cook on low for 4 hours.
Wow – talk about easy! I don’t think my kids could cope with the chili sauce. I wonder if a combination of sweet chilli sauce and something else could be used. They look really good though.
Hi Emma,
If you are worried it might be too spicy for the kids, the sauce has no heat at all! It’s a sweet sauce, not spicy. 🙂
What kind of chili sauce
Hi Jennifer,
I use the 12 oz. Heinz Chili Sauce
They looks super tasty, and I’m all about great flavor with only a couple of ingredients!
My Grandmother got me into chili sauce and I swear the smell always makes me think of her!! Awesome photos friend!
haha! Thanks, Liz! I love that sweet smelling memory for you!! 🙂
One part of the recipe says 4 hours on high and the other part says 4 hours on low. Which is it?
Hi Madeline,
Good catch! It’s low for 4 hours. You can set on high for 2 hours, but I like the low version to avoid burning. 🙂 I fixed the summary part of the recipe that said “high”. Thanks!
Hi,
this may sound like a silly question but …. would just plain Apricot jam work as well as Apricot Preserves ??
I would love to make these for Thanksgiving
Thanks
Hi Abby! Yes, that works! 🙂
yes any will work i even have used strawberry jam much better than the grape jelly
How long would it take if you use homemade uncooked meatballs?
Hi Diann,
I’m sorry, I do not have an answer for you as I haven’t tested this with homemade meatballs.
Can’t wait to try these, hear they are sure good…
Hi my cousin actually made these a while ago and wouldn’t share the recipe. Good thing I found it here! My only question is about the chili, I read that it was sweet. I don’t think I’ve ever seen sweet chili, maybe I’ve never looked for it, but hopefully I can get the name and brand? Anyone?
Hi Eleanor,
That’s funny! Glad you found the recipe. 🙂 You can find the chili sauce with other condiments like ketchup, barbecue sauce, etc. Heinz is the most known brand, but some stores also sell their own generic brand. Hope this helps!
will sweet chilli sauce work? I have a bottle of the panda express style in my fridge
Hi Vanessa,
That should work, but it will be a bit sweeter overall than using regular chili sauce.
How do you think this would be with peach preserves instead of apricot?
How do you think this would be with peach preserves instead of apricot? Thanks!
I lost a recipe, using barbecue sauce, frozen meatballs,dry mustard,chopped onion cayenne and apricot preserves in a crock pot. Do you have it?
Hi Sheila! I’m guessing you can just put all of those ingredients into the crockpot on low for 4 hours. 🙂
This recipe is wonderful.
I love all meatballs that are made this way! I have always just called them sweet and sour meatballs, lol, and my family insists that I make them all the time 🙂 I usually make them for dinner, put them on a sub roll with provolone or parm and serve with things like Mac n cheese, baked beans, coleslaw, Mac or potato salad, picnic style foods. Shoot, my kids actually had me make them with Christmas dinner this year too! Meatballs and turkey with stuffing, YUM!!!
Anyway, I had to leave a reply because of some of the comments about the chili sauce…I just want to let you know that instead of the chili sauce you can also use plain ole KETCHUP instead. I have done that many many times, when I didn’t have any chili sauce on hand, and it totally works just as well. There are so many different ways to make these bad boys, really you can use just about any kind of jelly/jam/preserves, the chili sauce or ketchup, and I’ve even heard of people using barbecue sauce as well. I haven’t yet, so I can’t say exactly how it tastes, but from what I’ve heard, it is just as good! But there have been plenty of times that I have made these just because I had a jar of something from a prior recipe that called for a small amount of jelly and we didn’t have another reason to use it, and I can certainly say that I wouldn’t have any problem using just about any jelly flavor, chili flavor, and I would def use barbecue sauce if I had a bottle in the same situation 🙂 These are delicious in all kinds of flavor combos!
Thanks, Sandra!
I have a recipe that uses canned cranberry sauce (jellied or whole berry) 1 tbsp lemon juice & 2 tablespoons brown sugar – just a variation on the theme. Then I saw this – yum, apricot preserves !! I’ll skip the brown sugar but still splash in some lemon juice (just brightens everything up). How can it miss?