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Spicy Venison Grape Jelly Meatballs in Slow Cooker

Made just regular Grape Jelly meatballs but with ground venison.
Course Appetizer, Main Dish
Cuisine All-American
Keyword chili sauce, grape jelly, venison
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 20 Servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 2 large jars grape jelly
  • 2 bottles chili sauce
  • I empty bottle (from sauce) water
  • 4 lbs. ground venison
  • 1 lb. ground beef
  • 3 tablespoons olive oil
  • 1 teaspoon each salt and pepper
  • 1 teaspoon chipotle pepper
  • 2 teaspoons smokey paprika
  • 3 cloves garlic minced
  • 1 small onion, diced
  • 4 - 6 mini sweet peppers, sliced
  • 1/2 cup ketchup
  • 1/2 cup barbecue sauce
  • 22 drops hot sauce
  • 20 drops Worcestershire sauce
  • 2 tablespoons spicy mustard
  • 1/4 cup chopped fresh parsley
  • 2 sleeves buttery crackers
  • 4 tablespoons oil

Instructions

  • Combine all the ingredients together except the 4 tablespoons oil. Form mixture into meatball size balls.
  • In large skillet, heat oil. Add meatballs and brown on all sides. Do Not crowd the pan. Remove from pan and set aside to drain. Continue with remaining meatballs.
  • Meanwhile, in slow cooker add grape jelly and chili sauce. Heat in low. When the meatballs are finished browning, add then one by one to the slow cooker. Cover and cook in low for 6-8 hours. NOTE: Not all meatballs will fit in slow cooker depending on the size.