These 3-ingredient meatball Stratton bites are the kind of little supper-table favorite that never seem to go out of style. Around here, bites like these belong beside slow cookers and casserole dishes at church suppers, holiday potlucks, and family card parties, where a simple recipe that stretches well and pleases everybody is worth its weight in gold. With frozen meatballs, grape jelly, and chili sauce, you get that old-fashioned sweet-and-savory glaze that turns plain meatballs into something folks keep circling back for.
Serve these warm with toothpicks as an appetizer, or spoon them over buttered egg noodles, mashed potatoes, or fluffy white rice for a heartier meal. They also fit right in on a snack table with cheese cubes, crackers, deviled eggs, and a relish tray, and a pot of coffee or a pitcher of iced tea makes a mighty fine pairing at any gathering.
3-Ingredient Meatball Stratton Bites
Servings: 10 to 12 as an appetizer
Ingredients
1 bag (32 ounces) frozen fully cooked meatballs
1 jar (12 ounces) chili sauce
1 jar (18 ounces) grape jelly
Directions
1. Add the frozen meatballs, chili sauce, and grape jelly to a slow cooker or a large saucepan.
2. Stir everything together until the meatballs are evenly coated as the jelly begins to blend with the sauce.
3. Cook on low for 4 to 5 hours or on high for 2 to 3 hours in the slow cooker, or simmer gently on the stovetop for 20 to 30 minutes, stirring now and then, until the meatballs are hot through and the sauce is smooth and sticky.
4. Serve warm straight from the slow cooker or transfer to a bowl and set out with toothpicks.
Variations & Tips
Little Smokies version: Swap the frozen meatballs for cocktail sausages and cook the same way for another old potluck favorite with the same sweet-and-spicy glaze.
Homemade touch: If you have homemade meatballs tucked in the freezer, this is a fine place to use them. Just make sure they are fully cooked before adding them to the sauce.
Sauce balance: If you like a less sweet bite, use a little less jelly or add an extra spoonful or two of chili sauce until the flavor suits your table.
Keep-warm tip: For parties and church suppers, leave the slow cooker on the warm setting and give the meatballs a stir every so often so the glaze stays smooth and inviting.
Double-batch advice: This recipe doubles beautifully for bigger gatherings. Just be sure to use a large enough slow cooker so the sauce can bubble around the meatballs without spilling over.