These delicious crock pot meatballs prepared with grape jelly and barbecue sauce are one of the easiest appetizers you’ll ever make. Just three simple ingredients and five minutes prep time are needed for the most sweet, savory and flavorful meatballs!
I recently went to a little birthday party for my aunt and my cousin brought these meatballs – they were piping hot in a slow cooker amongst all the other appetizers and smelled SO GOOD. Meatballs are always one of the first things I dive into at a party, and that day was no exception!
I had totally forgotten how delicious these were and had to share this easy recipe. It’s so effortless, it’s downright elementary (but does NOT taste that way!).
These meatballs are perfect for birthday parties, but they’re also a welcomed appetizer for game day, the holidays or ANY occasion!
Your Simple Ingredients
- Barbecue Sauce – Use your favorite brand or make my simple homemade barbecue sauce!
- Grape jelly
- Frozen meatballs (fully cooked)
How to Prepare
Following is a brief overview – please see the recipe card for ingredient amounts and full detailed instructions.
- Stir or whisk together the barbecue sauce and jelly in your slow cooker until combined.
- Add the meatballs and gently stir to coat as evenly as possible.
- Cover and cook on low heat for 4 hours or high heat for 2 hours, or until thoroughly heated through.
- Swap out the barbecue sauce with chili sauce or ketchup.
- Add a little cayenne pepper, crushed red pepper flakes and/or hot sauce for a spicy kick!
Serve over rice, mashed potatoes, or in sub rolls with shredded mozzarella for an effortless dinner!
More Easy Appetizers
Crock Pot Grape Jelly Meatballs
- 1 (18 ounce) bottle barbecue sauce
- 1 (18 ounce) jar grape jelly
- 2 pounds fully cooked frozen meatballs
- Stir or whisk together barbecue sauce and jelly in a slow cooker until combined.
- Add frozen meatballs and gently stir to coat as evenly as possible.
- Cover and cook on low heat for 4 hours or on high heat for 2 hours, or until meatballs are thoroughly heated through.
- Stir again before serving and serve warm.
- Chili sauce or ketchup can be used in place of barbecue sauce, if desired.
- This recipe yields approximately 60 meatballs (my store-bought frozen meatballs were about 1 ½ inch wide).
- Allow to cool and store in the fridge in an airtight container for 3 to 4 days.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.