Crockpot meatballs with grape jelly and bbq sauce are made with just 3 ingredients. These tender meatballs feature a sweet and tangy sauce and will have your family and guests begging for more.
32-ouncesmeatballsfrozen or homemade, about 50 meatballs
18-ouncebottle barbecue sauce
18-ouncejar grape jelly
Instructions
Whisk together the barbecue sauce and grape jelly in a medium bowl or in the crockpot liner until combined. Don’t worry about the chunks of jelly - they’ll melt during the cooking process. If you mixed the sauce in a bowl, pour it in the crockpot.
Add the meatballs and stir to coat with sauce.
Place the cover on the crockpot and cook on Low for 3-4 hours.
Serve immediately or hold on Warm until you’re ready to serve.
Notes
If using homemade meatballs, cook them first, then continue as directed.
No need to thaw frozen meatballs. If you are using thawed meatballs, reduce the cooking time by about an hour.
See the article for additional substitutions and variations.
Oven directions: Preheat oven to 350 degrees F. Proceed as directed but place the sauce and meatballs in a 9x13 casserole dish. Bake for about an hour.
Stovetop directions: Cook in a large pot over Medium-Low heat, stirring regularly, for about 30 minutes. The sauce won't be as thick and sticky as the crockpot method but the meatballs will still taste great.
Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat for 1-2 minutes in the microwave or on the stovetop over Medium heat until heated through.
This dish can be served as an appetizer or as an entree over cooked rice or noodles. Use 3-4 meatballs for an appetizer serving and 6-8 meatballs for a dinner serving.