Go Back
Slow Cooker BBQ Meatballs featured image

Slow Cooker BBQ Grape Jelly Meatballs

This incredibly easy three-ingredient appetizer transforms frozen meatballs, BBQ sauce, and grape jelly into sticky, sweet, and smoky party favorites. The slow cooker does all the work, melding the flavors into a glossy, irresistible glaze. Perfect for feeding a crowd with minimal effort.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Equipment Method Notes

Equipment

  • Slow Cooker (Crockpot)
  • Mixing bowl
  • Whisk or Spoon
  • Serving Spoon

Method
 

  1. Place the frozen meatballs directly into the slow cooker insert. Do not thaw.
  2. In a separate bowl, whisk together the entire bottle of BBQ sauce and the full jar of grape jelly until relatively smooth.
  3. Pour the sauce mixture evenly over the meatballs. Gently stir to coat the meatballs as much as possible.
  4. Cover the slow cooker with the lid. Cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the meatballs are heated through and the sauce is bubbly.
  5. Once cooked, give the meatballs a gentle stir. For a thicker glaze, remove the lid and cook on HIGH for an additional 15-30 minutes.
  6. Serve warm directly from the slow cooker set to the 'WARM' function, with toothpicks for an appetizer or over sides for a meal.

Notes

Resist stirring during cooking to maintain heat. For variations, swap grape jelly for apricot preserves or peach jam, or use spicy BBQ sauce. Meatballs can be kept warm in the slow cooker for 1-2 hours. Store leftovers in an airtight container in the refrigerator for up to 4 days.