I can’t wait to share my 3-ingredient Crock Pot Meatballs that pair grape jelly with BBQ sauce in an unexpected shortcut that will make you rethink party appetizers.

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I love a good shortcut that tastes like I slaved all day. These Bbq Meatballs Crockpot stop people in their tracks, I mean who expects grape jelly to sing with frozen cocktail meatballs but it really does, sweet and weirdly perfect.

I bring them to parties when I want something that feels fancy but takes almost no effort, and they always disappear. There is a little guilty joy to dipping, to the sticky shine on your fingers, and yeah you will go back for seconds because its that addictive.

Try it when you want a simple wow.

Ingredients

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Frozen meatballs give quick protein and savory flavor, but often high in sodium
They add meat texture and keep well in a slow cooker, easy party food
Grape jelly brings big sweetness and sticky glaze, mostly simple carbs and sugar
Also helps balance tangy barbecue sauce, melts into a glossy coating
Barbecue sauce adds smoky tang, can be sweet, spicy, or a blend
Contains sugars and sodium, choose lighter versions for fewer calories and salt
Combined they make a sticky sweet and savory party appetizer, crowd pleaser

Ingredient Quantities

2 pounds frozen cocktail meatballs (about 32 to 40 small meatballs)

1 cup grape jelly, any brand you like (about 12 ounces)

1 cup barbecue sauce, your favorite style, sweet, smoky, or spicy

How to Make this

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1. Put the 2 pounds frozen cocktail meatballs (about 32 to 40) into your crockpot in an even layer.

2. In a microwave safe bowl combine 1 cup grape jelly and 1 cup barbecue sauce. Microwave about 30 to 60 seconds until the jelly softens, then stir until smooth. If you dont want to use a microwave, warm them together in a small saucepan over low heat and whisk until combined.

3. Pour the sauce over the meatballs and gently stir or tilt the crockpot so most meatballs get coated. If theyre packed tight just spoon sauce over the top and stir once during cooking.

4. Cover and cook on low for 3 to 4 hours or on high for 1 to 2 hours. Stir once or twice while they cook so the sauce spreads and nothing sticks.

5. Check that the meatballs are heated through and the sauce is bubbling. If the sauce seems too thin, uncover and cook on high for 15 to 30 minutes to reduce and thicken, stirring now and then.

6. If you want a quicker thickening trick, mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth, stir that into the hot sauce and cook another 5 to 10 minutes until glossy and thick. This is optional but handy.

7. Transfer to a serving dish or keep on warm in the crockpot for guests. Serve with toothpicks and enjoy, youre gonna get tons of compliments.

Equipment Needed

1. Crockpot or slow cooker (4 to 6 quart)
2. Microwave safe bowl or small saucepan for melting jelly and sauce
3. 1 cup measuring cup and 1 tablespoon measuring spoon, or a full measuring set
4. Wooden spoon or silicone spatula to stir and coat the meatballs
5. Ladle or large serving spoon for transferring to a dish
6. Small bowl and whisk or fork to mix the cornstarch slurry if you want quicker thickening
7. Serving dish or keep-warm crockpot setting, plus toothpicks for guests

FAQ

Q: Can I cook the meatballs from frozen or do I need to thaw them first?

A: Most store bought cocktail meatballs are fully cooked so you can drop them in frozen. Cook on LOW 3 to 4 hours or HIGH 1.5 to 2 hours, stirring once or twice. If you're using raw meatballs check they hit 165 F inside before serving.

Q: The sauce seems really sweet, can I change the grape jelly to make it less sugary?

A: Yep. Use half grape jelly and half apricot or peach preserves for a fruitier balance, or cut the jelly to 3/4 cup and add 1/4 cup extra bbq sauce or a splash of cider vinegar to tame the sweetness.

Q: My sauce is too thin how do I thicken it without messing up the flavor?

A: Take the meatballs out, simmer the sauce on the stovetop uncovered till it reduces, or whisk 1 tbsp cornstarch with 1 tbsp cold water and stir into the crockpot in the last 15 minutes. Adjust salt or vinegar after thickening if needed.

Q: Can I double this recipe and what size crockpot should I use?

A: You can double it, but use at least a 6 to 7 quart crockpot and dont fill the pot more than two thirds full so it heats evenly.

Q: How do I keep these warm for a party and what's the best way to serve them?

A: Keep them in the crockpot on WARM, give them an occasional stir. Serve with toothpicks, slider rolls, rice or mashed potatoes and a sprinkle of chopped parsley or sesame seeds for color.

Q: Can I make these ahead or freeze leftovers?

A: Yes. Assemble sauce and meatballs in a freezer safe bag and freeze up to 3 months. Thaw overnight then cook on LOW 3 to 4 hours. Cooked leftovers keep 3 to 4 days in the fridge or freeze up to 2 to 3 months.

BBQ Meatballs Crockpot Recipe Substitutions and Variations

Meatballs: swap the frozen cocktail meatballs for 2 pounds pre-cooked fresh or store-bought meatballs, or use 24 to 30 frozen jumbo meatballs; if you use raw homemade ones, brown them first so they dont fall apart.
Grape jelly: use 1 cup apricot or peach preserves, or try 3/4 cup cranberry sauce plus 1/4 cup honey for a tangier, slightly less sweet finish.
Barbecue sauce: replace 1 cup BBQ with 3/4 cup ketchup mixed with 1/4 cup brown sugar and 1 tablespoon Worcestershire sauce, or swap 1:1 with hoisin sauce for a sweeter Asian twist.
Vegetarian option: use 2 pounds plant-based frozen meatballs, or about 1.5 pounds halved cremini mushrooms simmered in the sauce for 20 to 30 minutes to soak up flavor.

Pro Tips

1. Warm the jelly and bbq together first so it coats better, dont dump cold stuff on frozen meatballs or the sauce will just slide off, you can nuke it for 30 to 60 seconds or warm it on the stove till it flows and is smooth.

2. If youre short on time to thicken, mix a cornstarch slurry then stir it in at the end, or just take the lid off and let it bubble on high for 15 to 30 minutes so it reduces, either way keeps the sauce glossy and not watery.

3. Cut the sweetness with a tiny splash of apple cider vinegar, a squirt of mustard, or a few dashes of hot sauce or Worcestershire, start small youre adding contrast not overpowering the sweet, it makes the flavor pop and guests always ask what you did different.

4. For texture, brown a few meatballs in a skillet first or throw them under the broiler for a minute after simmering so you get some crust, also dont stir too hard while they cook or theyll fall apart, just gentle turns so everyones happy.

BBQ Meatballs Crockpot Recipe

Recipe by Bob Jones

0.0 from 0 votes

I can't wait to share my 3-ingredient Crock Pot Meatballs that pair grape jelly with BBQ sauce in an unexpected shortcut that will make you rethink party appetizers.

Servings

servings

Calories

420

kcal

Equipment: 1. Crockpot or slow cooker (4 to 6 quart)
2. Microwave safe bowl or small saucepan for melting jelly and sauce
3. 1 cup measuring cup and 1 tablespoon measuring spoon, or a full measuring set
4. Wooden spoon or silicone spatula to stir and coat the meatballs
5. Ladle or large serving spoon for transferring to a dish
6. Small bowl and whisk or fork to mix the cornstarch slurry if you want quicker thickening
7. Serving dish or keep-warm crockpot setting, plus toothpicks for guests

Ingredients

2 pounds frozen cocktail meatballs (about 32 to 40 small meatballs)
1 cup grape jelly, any brand you like (about 12 ounces)
1 cup barbecue sauce, your favorite style, sweet, smoky, or spicy

Directions

Put the 2 pounds frozen cocktail meatballs (about 32 to 40) into your crockpot in an even layer.
In a microwave safe bowl combine 1 cup grape jelly and 1 cup barbecue sauce. Microwave about 30 to 60 seconds until the jelly softens, then stir until smooth. If you dont want to use a microwave, warm them together in a small saucepan over low heat and whisk until combined.
Pour the sauce over the meatballs and gently stir or tilt the crockpot so most meatballs get coated. If theyre packed tight just spoon sauce over the top and stir once during cooking.
Cover and cook on low for 3 to 4 hours or on high for 1 to 2 hours. Stir once or twice while they cook so the sauce spreads and nothing sticks.
Check that the meatballs are heated through and the sauce is bubbling. If the sauce seems too thin, uncover and cook on high for 15 to 30 minutes to reduce and thicken, stirring now and then.
If you want a quicker thickening trick, mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth, stir that into the hot sauce and cook another 5 to 10 minutes until glossy and thick. This is optional but handy.
Transfer to a serving dish or keep on warm in the crockpot for guests. Serve with toothpicks and enjoy, youre gonna get tons of compliments.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.