Description
These Crockpot Grape Jelly BBQ Meatballs are sweet, tangy, and coated in a deliciously sticky barbecue sauce! Made with just 3 ingredients and 5 minutes of prep, these easy slow cooker meatballs are perfect for potlucks, game day parties, holiday gatherings, and feeding a crowd.
Ingredients
- 32 oz frozen meatballs
- 2 cups BBQ sauce
- 18 oz grape jelly
Instructions
- Add the 2 cups of BBQ sauce and 18 ounces of grape jelly to the slow cooker. Stir until combined.
- Add the 32 ounces of meatballs and gently toss to coat them in the sauce.
- Cover and cook on HIGH for 3 hours, stirring occasionally, until the meatballs are heated through.
- Stir once more before serving.
Notes
Storage: Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a saucepan over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in 30-second intervals, stirring between each.
Freezing: Allow the meatballs to cool completely, then transfer them with the sauce to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Slow Cooker/Crockpot
- Cuisine: American
