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–+ servings
A ceramic bowl filled with round meatballs coated in a glossy, dark sauce.
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4.50 from 2 votes

Classic Muscadine Cocktail Meatballs

Classic Muscadine Cocktail Meatballs, made with frozen meatballs, chili sauce and Muscadine jelly, are classic 'South' and a crowd favorite.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 15 servings based on 8 to 10 meatballs per person
Author: Jenny DeRemer
Cost: $0.09

Equipment

  • large slow cooker

Ingredients

  • 2 12 ounce bottles chili sauce
  • 32 ounces muscadine jelly
  • ½ teaspoon cayenne pepper
  • 4 pounds meatballs homemade or frozen, cocktail-size

Instructions

  • Combine the jelly, the chili sauce, and the cayenne in a medium non-stick saucepan and heat until warm. I also whisk this very well for several minutes.
  • Set up a large slow cooker and set to 'low.' Place cocktail meatballs into the cooker and pour the sauce over the meatballs. Give the entire pot a good stir with a rubber spatula and replace the lid. Cook on low for 4 hours.
  • For tailgating, serve right from the crock pot with toothpicks to handle. You may want something nicer for a holiday party. I use a party chaffing dish.

Notes

Four pounds of mini meatballs may sound like a lot, but if you figure around eight to ten meatballs per person, you are right up there with a houseful of 15 to 20 partygoers.

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 42g | Protein: 21g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 89mg | Potassium: 394mg | Fiber: 1g | Sugar: 29g | Vitamin A: 36IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg