A beloved and effortlessly delicious appetizer, these Grape Jelly Meatballs are the perfect dish to bring to any gathering. Just three simple ingredients, a hands-off cooking method, and a crowd-pleasing flavor combo make this recipe a go-to for busy hosts and casual weeknight cooks alike.
Why You’ll Love This Recipe
I absolutely love how easy these meatballs are—just toss everything into the crockpot and let it work its magic. The sweet grape jelly paired with tangy BBQ sauce creates a luscious glaze that coats each meatball beautifully. I can prep in under ten minutes, then go about my day while the slow cooker does all the work. They’re always a hit at potlucks, game nights, or spontaneous get-togethers.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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18 oz BBQ sauce
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18 oz grape jelly
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32 oz frozen meatballs
directions
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Mix the BBQ sauce and grape jelly in the slow cooker until well combined.
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Add the frozen meatballs and stir to coat them evenly.
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Cover and cook on low for 4–5 hours, or on high for 2 hours.
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Stir halfway through cooking to ensure consistent coating.
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When done, switch to the "warm" setting and serve with toothpicks or over rice/noodles.
Servings and timing
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Servings: Makes about 10 meatballs per pound, so I get roughly 30–40 pieces total—perfect for 10 guests as appetizers.
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Prep time: 10 minutes
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Cook time: 2 hours on high or 4–5 hours on low
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Total time: Approximately 2 hours 10 minutes (high) or 5 hours 10 minutes (low)
Variations
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I sometimes swap grape jelly for cranberry jelly to add a tangy twist.
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I like using turkey or Italian-style meatballs instead of classic beef ones.
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For extra depth of flavor, I add 1–2 teaspoons of Worcestershire sauce or a splash of chili sauce.
storage/reheating
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Fridge: I store leftovers in an airtight container for up to 4 days.
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Freezer: I freeze cooled meatballs in an airtight container or freezer bag for up to 2 months.
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Reheating: I microwave in 30-second increments until hot. For best results, I reheat on the stovetop or in the crockpot with a splash of extra sauce until warmed through.
FAQs
How do I thicken the sauce if it’s too runny?
The sauce is meant to be a bit loose, but if I want it thicker, I simmer it uncovered on the stovetop for 5–10 minutes before serving.
Can I double the recipe?
Yes, I double it all the time. I just make sure to stir occasionally so everything heats evenly.
Do I have to thaw meatballs before cooking?
No, I use them straight from frozen every time. Cooking time remains the same.
How do I know when the meatballs are done?
They’re ready when heated through and coated nicely in sauce. If I want to be precise, I check that the internal temperature hits 160°F.
Can I make these on the stovetop instead?
Yes, I combine all the ingredients in a large skillet, bring to a simmer, and cook on medium-low for 10–15 minutes, stirring occasionally until the meatballs are hot and the sauce thickens slightly.
Conclusion
These Grape Jelly Meatballs are my secret weapon for stress-free entertaining—they require minimal prep, deliver big flavor, and are beloved by everyone. Whether I’m hosting a party or cooking for two, I know this recipe never disappoints. Give it a try—I bet it'll be a new favorite in no time.
Print
Grape Jelly Meatballs (Crockpot)
- Prep Time: 10 minutes
- Cook Time: 2 hours on high or 4–5 hours on low
- Total Time: 2 hours 10 minutes (high) or 5 hours 10 minutes (low)
- Yield: 30–40 meatballs (serves about 10 as appetizers)
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Description
These Grape Jelly Meatballs are a simple, crowd-pleasing appetizer made with just three ingredients and cooked in the crockpot for minimal effort and maximum flavor.
Ingredients
- 18 oz BBQ sauce
- 18 oz grape jelly
- 32 oz frozen meatballs
Instructions
- Mix the BBQ sauce and grape jelly in the slow cooker until well combined.
- Add the frozen meatballs and stir to coat them evenly.
- Cover and cook on low for 4–5 hours, or on high for 2 hours.
- Stir halfway through cooking to ensure consistent coating.
- When done, switch to the "warm" setting and serve with toothpicks or over rice/noodles.
Notes
- Use different meatball types like turkey for variety.
- Swap grape jelly for cranberry jelly for a tangy twist.
- Add Worcestershire or chili sauce for deeper flavor.
- No need to thaw meatballs before cooking.
- To thicken sauce, simmer uncovered on stovetop for 5–10 minutes.
Nutrition
- Serving Size: 3-4 meatballs
- Calories: 280
- Sugar: 18g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
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