Sweet, tangy, and super easy, saucy 3-ingredient vegan chili sauce and grape jelly meatballs are an addictive crowd-pleaser for parties, potlucks, & Holidays!
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Why You’ll Love This Recipe
Grape jelly and chili sauce meatballs might sound ‘wrong,’ but bear with me because, like classic sweet and sour and orange sauce, this sauce is sweet, tangy, spicy, sticky, and clings perfectly to succulent vegan meatballs, making it irresistibly addictive. Everyone will come back for 2nds and 3rds.
Whether cooked using an Instant Pot, Crock Pot, or stove, grape jelly vegan meatballs are practically foolproof, easy to customize, and irresistibly delicious. Plus, with a base of just 3 simple, pantry-friendly ingredients (including frozen vegan meatballs for ultimate ease!), they are a versatile appetizer perfect for entertaining.
Looking for more simple appetizers? Try my easy vegan jalapeño poppers or a vegan cheese ball.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations
- BBQ sauce: Replace chili sauce with a tomato-based barbecue sauce for extra sweet and smoky grape jelly sauce meatballs.
- Other jelly: Try apple, apricot, or strawberry jelly, cranberry sauce, marmalade, etc. Each adds something unique to pressure cooker vegan meatballs.
- Fresh herbs: To garnish, like parsley, chives, or green onion.
- Liquid smoke: Adds smoky depth to grape jelly and chili sauce meatballs.
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How to Make Instant Pot Grape Jelly Meatballs
Crockpot grape jelly meatballs are a classic, but this Instant Pot meatballs recipe gets the job done in a fraction of the time.
Step 1: Combine all the sauce ingredients (grape jelly, chili sauce, and - if using - soy sauce, garlic powder, and cayenne pepper) in a medium saucepan (about 3-quart), stir well, and cook over medium for about 10 minutes.
Step 2: Then, add the vegan meatballs to a 6-quart Instant Pot. Pour the grape jelly and chili sauce over that, ensuring they’re fully covered. Close the lid and turn the vent to the sealing position, then set the pressure to MANUAL high pressure for 15 minutes.
Step 3: When ready, do a quick release. When the pin drops, carefully open the lid and stir the chili and grape jelly vegan meatballs well. Remove the grape jelly chili sauce vegan meatballs from the marinade to serve OR hit the ‘keep warm’ function to serve over time. Enjoy!
Crockpot Grape Jelly Meatballs
If you’d prefer the ‘classic’ method - making slow cooker grape jelly vegan meatballs is great for an entirely hands-off method, with only 2 minutes of prep.
- Add all the sauce ingredients to the slow cooker and stir.
- Toss in the meatballs and cook on HIGH for 1 ½-2 hours or LOW for 3-4 hours. It’s best to stir it occasionally – but not 100% necessary.
- Serve immediately or keep on the ‘keep warm’ function until ready to serve.
FAQs
Yes, but they’re more likely to fall apart without enough binding ingredients. Cook or brown them first for best results.
Absolutely! Combine all ingredients in a saucepan, cover, and simmer over medium heat, stirring occasionally, until heated through (10-15 minutes).
Not necessarily, but simmering helps it fully combine and slightly thicken. Alternatively, thicken the sauce with a cornstarch slurry (try 1 tablespoon cornstarch + water) in the Instant Pot/pressure cooker.
Pro Recipe Tips
- Use cooked meatballs: Instant Pot frozen vegan meatballs cook wonderfully– just make sure they’re pre-cooked.
- Tweak to taste: Adjust any of the sauce ingredients towards the end to your desired sweet, savory, or heat levels.
- To keep hot: If you plan to serve them warm at a party, use the ‘keep warm’ function in the IP or a crockpot.
Serving Suggestions
- With toothpicks/mini skewers as an appetizer
- Alongside a vegan charcuterie board/vegan cheese board
- Over rice (like perfect Instant Pot basmati rice/perfect Instant Pot jasmine rice) or Instant Pot garlic mashed potatoes
- Vegan buttery noodles
- Bread (like garlic herb dinner rolls, easy garlic herb focaccia, or pull-apart bread)
- Flaky biscuits
Storage Recommendations
Store: Store leftover grape jelly and chili sauce vegan meatballs in an airtight container in the refrigerator for 3-4 days.
Freeze: This depends on the vegan meatballs, as some don’t recommend re-freezing. However, leftover sauce will store in an airtight container for 3-4 months.
Reheat: Reheat chili grape jelly vegan meatballs in a microwave or on the stove until piping hot.
Chili Sauce and Grape Jelly Meatballs
Equipment
- pressure cooker
Ingredients
- 1 (18-ounce) jar of grape jelly
- 1 (12-ounce) jar of Heinz (or similar style) chili sauce
- 1 tablespoon of soy sauce (optional)
- 1 teaspoon of garlic powder (optional)
- Pinch of cayenne pepper (optional)
- 3 (~15-ounce) bags of vegan frozen meatballs
Instructions
- In a medium-size (about 3-quart) pot, combine the jelly, chili sauce, and soy sauce, garlic powder, and cayenne pepper, if using, and cook on medium heat for 10 minutes.
- In a 6-quart Instant Pot, add the vegan meatballs and pour over the jelly sauce so they’re all covered in it.
- Set the pressure cooker on high pressure for 15 minutes.
- Remove from the marinade to serve.
Notes
- Use cooked meatballs: Instant Pot frozen vegan meatballs cook wonderfully– just make sure they’re pre-cooked.
- Tweak to taste: Adjust any of the sauce ingredients towards the end to your desired sweet, savory, or heat levels.
- To keep hot: If you plan to serve them warm at a party, use the ‘keep warm’ function in the IP or a crockpot.
Andrea White says
These are so tasty!