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Vegan Grape Jelly Meatballs

These Vegan Grape Jelly Meatballs are the ultimate throwback party appetizer, made plant-based! Juicy vegan meatballs are coated in a sticky-sweet, tangy BBQ and grape jelly sauce that’s ridiculously addictive. Whether you serve them straight from the slow cooker or simmer them quickly on the stovetop, this recipe couldn’t be easier. Perfect for potlucks, holidays, or whenever you need a crowd-pleasing appetizer that vanishes fast.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 16
Ingredients
  • 24 -36 frozen vegan meatballs (about 2–3 packages; or use homemade, see notes)
  • 1 cup(s) grape jelly
  • 1 ½ cup(s) vegan BBQ sauce
  • 1 - 2 tablespoon(s) Sriracha or chili garlic sauce (optional, for a kick)
  • Chopped parsley or green onions (optional, for garnish)
US Customary - Metric
Instructions
Slow Cooker Method (best for store-bought):
  • Add grape jelly, BBQ sauce, and Sriracha (if using) to the slow cooker. Stir (it’s fine if it doesn’t fully mix yet, it will melt together as it cooks). Add the vegan meatballs and stir to coat. Cover and cook on low for 3–4 hours or high for 2–3 hours, stirring once halfway. Switch to “warm” until ready to serve. Garnish with parsley or green onions.
Stovetop Method (best for homemade):
  • In a large pot, whisk together grape jelly, BBQ sauce, and Sriracha (if using). (It’s fine if it doesn’t fully mix yet, it will melt together as it cooks). Add the vegan meatballs and gently stir to coat. Cover and simmer on low for 10–20 minutes, stirring occasionally, until heated through and saucy. Garnish with parsley or green onions before serving.
Notes
Make-Ahead Friendly: Keep warm in the slow cooker for hours, perfect for parties.
Flavor Swaps: Try cranberry sauce for the holidays, orange marmalade for citrusy sweetness, or hot pepper jelly for a sweet-heat twist.
Meatball Options:
  • Store-Bought Frozen: Easiest option. I used Gardein, but Beyond or Ikea work great too. These hold up beautifully in the slow cooker. Perfect for the “dump-and-go” method.
  • Seitan Meatballs: Meaty and sturdy, but can get tough if slow-cooked too long. Best to pan-fry first, then simmer gently on the stovetop or add to the slow cooker only in the last 30 minutes on warm.
  • TVP Meatballs: Tender but delicate. Bake until extra golden, then simmer briefly in sauce on the stovetop or add near the end of slow cooking.
  • Bean-Based Meatballs: Soft and prone to breaking down. Best baked until firm, then added to the sauce just before serving. The stovetop method works best, simmering gently for only 5–10 minutes.
Nutrition
Serving: 1serving (2 meatballs) | Calories: 202kcal | Carbohydrates: 32g | Protein: 13g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.01g | Sodium: 474mg | Potassium: 290mg | Fiber: 2g | Sugar: 19g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 5mg

Find it online:

https://www.easyveganmealplan.com/recipe/vegan-grape-jelly-meatballs/