Earl Williams


Easy, quick, crock pot appetizer for any party. You may also adjust the heat index to suit your taste.

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approx 20
10 Min
6 Hr
Slow Cooker Crock Pot


4 bottle
chili sauce (12 ounces each) (note)
1/4 c
apple cider vinegar
1 can(s)
pineapple, crushed (20 ounces with juice)
1 jar(s)
grape jelly (24 ounces)
1/2 c
brown sugar, firmly packed
1/4 c
hot sauce (optional, to taste)
1 c
carbonated cola
80 small
1 can(s)
pineapple tidbits , drained (20 ounces)
4 large
jalapeno peppers, seeds and veins removed, chopped (optional)


1Pour the four bottles of chili sauce into a large crock pot. Rinse each bottle out with the apple cider vinegar. After rinsing the fourth bottle add the vinegar to the crock pot.
2Add the crushed pineapple, grape jelly, brown sugar, hot sauce, jalapeno peppers, and carbonated cola into the crock pot. Cook on medium for about 1 hour, stirring until the sugar is dissolved, the jelly has melted, and all the ingredients are completely incorporated.
3Add meatballs and stir to coat them with sauce. Cook on low for about six hours if the meatballs were frozen, about three hours if they were thawed. Stir occasionally.
4About 1 hour before serving add the pineapple tidbits and continue to cook on low.
You can use hot or mild chili sauce depending on how spicy you want the sauce to be.

Liquid Fire: 4 bottles hot chili sauce, plus hot sauce of your choice, plus 4 finely diced jalapeno peppers with seeds.

Very Spicy: 4 bottles hot chili sauce.

Little Spicy: 3 hot chili sauce and 1 mild or original chili sauce

Medium Spicy: 2 hot chili sauce and 2 mild or original chili sauce

Not So Spicy: 1 hot chili sauce and 3 mild or original chili sauce

No Kick at All: 4 mild or original chili sauce

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy