Description
These Slow Cooker BBQ Grape Jelly Meatballs are a perfect crowd-pleaser for any party or family gathering. Tender frozen meatballs simmer slowly in a sweet and tangy mixture of grape jelly and BBQ sauce, creating a deliciously sticky glaze. Simple to prepare and easy to serve, this recipe combines savory and sweet flavors to make a comforting appetizer or main dish.
Ingredients
Meatballs
- 36 ounces frozen meatballs
Sauce
- 17 ounces grape jelly
- 18 ounces BBQ sauce
Garnish
- Freshly chopped parsley, for garnish
Instructions
- Prepare the meatballs: Place the frozen meatballs directly into the slow cooker in an even layer to ensure even cooking.
- Mix the sauce: In a separate bowl, combine the grape jelly and BBQ sauce thoroughly until smooth and well blended.
- Combine meatballs and sauce: Pour the mixed grape jelly and BBQ sauce over the meatballs in the slow cooker, stirring gently to coat all the meatballs evenly.
- Cook: Cover the slow cooker with the lid and cook on low heat setting for 3 to 5 hours or on high heat setting for 2 to 3 hours. Stir halfway through cooking to distribute the sauce and prevent sticking. Continue cooking until the meatballs are completely heated through and coated in the thick, sticky sauce.
- Garnish and serve: Once cooked, serve the meatballs hot. Optionally, sprinkle freshly chopped parsley on top for a pop of color and fresh flavor.
Notes
- You can use frozen or thawed meatballs; just adjust cooking times accordingly.
- If you prefer a spicier kick, add a dash of cayenne pepper or hot sauce to the sauce mixture.
- Serve these meatballs as an appetizer with toothpicks or as a main dish over rice or mashed potatoes.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the microwave or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
