Description
Sweet and savory Crockpot Grape Jelly Meatballs made with just three simple ingredients—frozen meatballs, grape jelly, and BBQ sauce—for an easy and crowd-pleasing appetizer or main dish.
Ingredients
- 1 (32 oz) bag frozen homestyle meatballs
- 1 cup barbecue sauce (preferably smoky or bold style)
- 1 cup grape jelly (or raspberry, cherry, or pineapple preserves)
- Optional: 1 tbsp soy sauce
- Optional: 1 tsp garlic powder
- Optional: 1/2 tsp chili flakes
Instructions
- Lightly spray the inside of the Crockpot with cooking oil.
- Add the frozen meatballs in an even layer.
- In a bowl, whisk together the BBQ sauce and grape jelly, along with any optional add-ins, until smooth.
- Pour the sauce over the meatballs and gently stir to coat.
- Cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- If the sauce is too thin, uncover and cook on HIGH for an additional 20 minutes to thicken.
Notes
- Use bold or smoky BBQ sauce to avoid overly sweet results.
- Swap the jelly for other preserves like raspberry or pineapple for a twist.
- Homemade meatballs can be used—brown them first and add a bit of broth.
- Leftovers can be refrigerated for 3 days or frozen for 3 months.
- To reheat, use the Crockpot on LOW with a splash of water if needed.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 300
- Sugar: 14g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg
