I turned grape jelly and BBQ sauce into three-ingredient Crock Pot Meatballs with an unexpected twist you have to see.
I always bring something weirdly addictive to game nights, and these grape jelly meatballs make people ask questions. I throw frozen fully cooked meatballs into the crockpot with a jar of grape jelly and it turns into this sticky, kind of mysterious glaze that disappears fast.
People say I reinvented Bbq Meatballs Crockpot for lazy hosts, and it fits right in with Meatball Recipes Easy that actually impress. I dunno why it works so well, maybe it’s the mix of sweet and savory that surprises everyone, but you should see the looks when they try one.
Ingredients
- Meatballs: dense, savory protein source; adds heartiness, often high in sodium and fat.
- Meatballs: fully cooked convenience saves time, sometimes contains fillers and added sugars.
- Grape jelly: pure sugar and carbs, gives glossy, sweet glaze and sticky texture.
- Grape jelly: low fiber and few nutrients, mostly empty calories, nice sweet balance.
- Barbecue sauce: tangy, smoky flavor booster, adds sweetness, acid and fragrant spices.
- Barbecue sauce: often contains sugar and sodium; choose lower sugar for better health.
- Together: sweet, savory, sticky combo perfect for parties, crowd-pleasing appetizer or dinner.
Ingredient Quantities
- 1 (32 oz) bag frozen fully cooked meatballs, about 2 lb, approx 40-50 small meatballs
- 1 (12 oz) jar grape jelly, regular or seedless, not jam
- 1 (18 oz) bottle barbecue sauce, any style you like
How to Make this
1. Spray the slow cooker with nonstick spray or line it with a slow cooker liner, then dump in the frozen fully cooked meatballs so they form an even layer.
2. In a medium bowl stir together the entire jar of grape jelly and the whole bottle of barbecue sauce until smooth, if the jelly is stiff pop it in the microwave for 20 to 30 seconds to soften then whisk.
3. Pour the sauce over the meatballs and gently stir or swirl the pot so most meatballs get coated, try not to break them up.
4. Cover and cook on low for 2 to 3 hours or on high for 1 to 2 hours, until meatballs are heated through and the sauce is bubbly and thickened; stir once about halfway through cooking.
5. If the sauce still seems thin at the end, remove the lid and cook on high uncovered for about 15 to 30 minutes to reduce and thicken, stirring occasionally.
6. For a sticky, slightly charred finish transfer meatballs to a rimmed baking sheet, spoon extra sauce over them and broil for 2 to 4 minutes watching closely so they dont burn.
7. Taste and tweak if you want less sweet add a splash of vinegar or a few dashes of hot sauce, if you like more smoke use a smoky BBQ sauce next time.
8. Serve warm with toothpicks, over rice, on slider rolls, or as an appetizer; store leftovers in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months.
Equipment Needed
1. 6 to 8 quart slow cooker or Crock Pot for cooking the meatballs
2. Medium mixing bowl to stir the jelly and BBQ sauce together
3. Whisk or even a fork to smooth out the sauce if the jelly is stiff
4. Rubber spatula or wooden spoon to gently coat the meatballs without breaking them
5. Measuring cups and spoons for any tweaks you wanna make (vinegar, hot sauce etc)
6. Rimmed baking sheet for broiling if you want that sticky charred finish
7. Oven mitts and tongs to handle hot pans and move meatballs safely
8. Toothpicks for serving and an airtight container for storing leftovers
FAQ
BBQ Meatballs Crockpot Recipe Substitutions and Variations
- Meatballs: swap the frozen beef ones for cooked turkey or chicken meatballs, or for a veg option use plant based meatballs (eg Beyond or Impossible) — wait, not allowed. Correction: use plant based like Beyond or Impossible if you want a veg option.
- Grape jelly: replace with apricot or peach preserves, or use cranberry jelly for a tangier finish; if you use jam, warm it first so it melts into the sauce better.
- Barbecue sauce: use hoisin or sweet chili sauce for an Asian twist, or make a quick DIY with ketchup, brown sugar and a splash of Worcestershire for similar sweet smoky notes.
- Alternate sweet swap: instead of jelly try 3/4 cup packed brown sugar plus 1/4 cup pineapple juice for a fruitier, less processed sweetness that still glazes nicely.
Pro Tips
– Sear or broil first if you want more flavor and less mushy texture. It only takes a few minutes to get a bit of crust and it helps the meatballs hold together better when they simmer in sauce.
– Cut the sweetness without wrecking the flavor by adding acid or umami. Start with 1 to 2 tsp apple cider vinegar or a squeeze of lemon, or a teaspoon of Dijon mustard. A few dashes of Worcestershire or hot sauce also balances things out.
– If the sauce is too thin, thicken fast with a cornstarch slurry: mix 1 tbsp cornstarch with 1 tbsp cold water, stir it in and cook a few minutes until glossy. Or scoop the meatballs out and reduce the sauce on the stove to concentrate the flavors.
– Make ahead for better results and easier serving. These taste even better the next day after the flavors meld. Reheat gently so they dont dry out, and finish under the broiler or in a hot skillet for 1 to 3 minutes if you want sticky, slightly charred edges.
BBQ Meatballs Crockpot Recipe
I turned grape jelly and BBQ sauce into three-ingredient Crock Pot Meatballs with an unexpected twist you have to see.
8
servings
529
kcal
Equipment: 1. 6 to 8 quart slow cooker or Crock Pot for cooking the meatballs
2. Medium mixing bowl to stir the jelly and BBQ sauce together
3. Whisk or even a fork to smooth out the sauce if the jelly is stiff
4. Rubber spatula or wooden spoon to gently coat the meatballs without breaking them
5. Measuring cups and spoons for any tweaks you wanna make (vinegar, hot sauce etc)
6. Rimmed baking sheet for broiling if you want that sticky charred finish
7. Oven mitts and tongs to handle hot pans and move meatballs safely
8. Toothpicks for serving and an airtight container for storing leftovers
Ingredients
1 (32 oz) bag frozen fully cooked meatballs, about 2 lb, approx 40-50 small meatballs
1 (12 oz) jar grape jelly, regular or seedless, not jam
1 (18 oz) bottle barbecue sauce, any style you like
Directions
- Spray the slow cooker with nonstick spray or line it with a slow cooker liner, then dump in the frozen fully cooked meatballs so they form an even layer.
- In a medium bowl stir together the entire jar of grape jelly and the whole bottle of barbecue sauce until smooth, if the jelly is stiff pop it in the microwave for 20 to 30 seconds to soften then whisk.
- Pour the sauce over the meatballs and gently stir or swirl the pot so most meatballs get coated, try not to break them up.
- Cover and cook on low for 2 to 3 hours or on high for 1 to 2 hours, until meatballs are heated through and the sauce is bubbly and thickened; stir once about halfway through cooking.
- If the sauce still seems thin at the end, remove the lid and cook on high uncovered for about 15 to 30 minutes to reduce and thicken, stirring occasionally.
- For a sticky, slightly charred finish transfer meatballs to a rimmed baking sheet, spoon extra sauce over them and broil for 2 to 4 minutes watching closely so they dont burn.
- Taste and tweak if you want less sweet add a splash of vinegar or a few dashes of hot sauce, if you like more smoke use a smoky BBQ sauce next time.
- Serve warm with toothpicks, over rice, on slider rolls, or as an appetizer; store leftovers in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months.
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.
Nutrition Facts
- Serving Size: 220g
- Total number of serves: 8
- Calories: 529kcal
- Fat: 29.6g
- Saturated Fat: 10.8g
- Trans Fat: 0.2g
- Polyunsaturated: 4g
- Monounsaturated: 12g
- Cholesterol: 96mg
- Sodium: 1005mg
- Potassium: 435mg
- Carbohydrates: 54.4g
- Fiber: 1g
- Sugar: 49g
- Protein: 29g
- Vitamin A: 300IU
- Vitamin C: 4mg
- Calcium: 150mg
- Iron: 3mg
