My meatballs with grape jelly and BBQ sauce are sweet, saucy, and crazy-easy to make in the Crockpot with just 3 ingredients! I make it for dinners, as a game-day snack, for a tasty appetizer, and more!
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My Really Easy BBQ Grape Jelly Meatballs
I absolutely loved meatballs with grape jelly and BBQ sauce as a child. It took me years to realize it was so easy and needed only three ingredients. Since then, I’ve been making my recipe constantly.
Especially, since my son Connor LOVES meatballs. He has been obsessed with my recipe from the first bite. He loves grape jelly and BBQ sauce, so it really should be no surprise.
I have to admit I make them probably a little more than I should, but I can’t help it. I made them super easy, and life is busy! If my kids have soccer practice after school, I make them. If I have plans with my friends and still need to make dinner before I leave, I make them. I think you get my point. Whenever I need an easy-to-put-together recipe, I’m turning to my BBQ grape jelly meatballs.
Meatballs are great to make on the stove or in the oven, but I just love the convenience of the Crockpot. Plus, I can leave the slow cooker on warm so the meatballs stay warm for easy serving!
And, if you love good meatball recipes, try my recipes for air fryer meatballs, meatballs without breadcrumbs, Instant Pot frozen meatballs, and air fryer turkey meatballs.
Crockpot Meatballs Ingredients
- Frozen meatballs – I always keep a bag in the freezer for a quick appetizer or last-minute dinner. Pork, beef, turkey, or even plant-based all work well.
- BBQ sauce – Sweet Baby Ray’s Original BBQ Sauce is my go-to store bought sauce because it’s thick, smoky, and balances perfectly with the jelly. I also like making my own 2-ingredient BBQ sauce.
- Grape jelly – The secret ingredient that makes my meatballs so irresistible. It melts into the sauce and creates that signature sweet and tangy flavor!
How to Make Meatballs with Grape Jelly and BBQ Sauce
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Pour the BBQ sauce and grape jelly into the crockpot. Stir well to combine.
STEP TWO: Drop the frozen meatballs into the crockpot, folding them into the sauce until each meatball is thoroughly coated.
STEP THREE: Cook it on low for 4-5 hours or on high for 2-3 hours. Stir them periodically so everything cooks and heats evenly.
Tips for the Best Grape Jelly BBQ Meatballs
- I mix together the BBQ sauce and grape jelly before adding the meatballs so I can make sure they’re really well combined. I mix them right in the Crockpot to avoid dirtying another dish.
- After adding the frozen meatballs, I stir carefully but thoroughly to make sure all the meatballs are coated generously.
- If I have time, I prefer cooking BBQ jelly meatballs for 4-5 hours on low. I think they turn out juicier and a little more flavorful than cooking for 3 hours on high.
- I stir the meatballs a few times throughout the cooking process just to make sure everything is cooking evenly.
- When I’m ready to serve, I switch the Crockpot to warm so the meatballs stay nice and hot without drying out.
Slow Cooker Meatballs Variations and Substitutions
- I sometimes use raspberry jelly instead of grape for a slightly tart flavor. It has bolder flavors than strawberry, so it’s my go-to if I’m out of grape jelly or just want something different.
- A mixture of BBQ sauce and chili sauce gives the meatballs a little kick. My husband loves this spicier version!
- For a smoky twist, I use a mesquite or hickory BBQ sauce or make my 2-ingredient BBQ sauce and add 1-2 dashes of liquid smoke.
- When I want more spice, I stir in crushed red pepper flakes or a bit of sriracha. This variation goes really well over rice.
- I occasionally add a spoonful of Dijon mustard for a flavor twist. I love the way it balances the sweetness of the jelly!
What to Serve with BBQ Grape Jelly Meatballs
For game day parties where it’s a crowd favorite, I usually serve BBQ grape jelly meatballs by themselves with toothpicks alongside snacks like air fryer pigs in a blanket and buffalo chicken wontons.
If I want to make meatballs as part of a full meal, I love pairing them with Ninja Foodi rice, mashed potatoes, or Velveeta mac and cheese!
Meatballs with Grape Jelly and BBQ Sauce FAQs
How do I thicken the sauce for crockpot meatballs?
If the sauce is thinner than I like, I let the meatballs cook uncovered in the slow cooker for an extra 20–30 minutes so some of the moisture can evaporate. For a quicker method, I’ll whisk in a 1:1 cornstarch and water mixture, 1 tablespoon at a time, until the sauce reaches the consistency I want.
Should I thaw the meatballs before putting them in the Crockpot?
I don’t bother thawing frozen meatballs before adding them to the slow cooker. They cook evenly right from frozen, and the sauce helps keep them moist while they heat through.
Can I make grape jelly BBQ meatballs on the stove?
Yes! When I need these in a hurry, I combine all the ingredients in a large saucepan and simmer over medium heat for about 25 minutes, stirring regularly. The sauce doesn’t get quite as sticky as it does in the slow cooker, but the meatballs still taste amazing!
How to store leftovers
I store my leftover meatballs with the sauce in an airtight container in the refrigerator for 3-4 days. I think they’re even tastier the next day after sitting in the sauce all night!
More Easy Appetizers
- Crockpot buffalo chicken dip
- Baked chicken wings
- Pizza dip
- Loaded fries
- 7 layer dip
- Jalapeno poppers
Easy BBQ Grape Jelly Meatballs
Equipment
Ingredients
- 2 cups BBQ sauce
- 18 ounces grape jelly without seeds
- 2 pounds frozen meatballs
Instructions
Crockpot
- Combine the BBQ sauce and grape jelly in the crockpot and stir them well.
- Stir in the frozen meatballs until they're evenly coated.
- Cover and cook on low for 4-5 hours or on high for 3 hours. Stir the meatballs a few times during the cooking time, until they’re warmed through.
Stovetop
- In a large Dutch oven set over medium heat, combine the jelly and BBQ sauce. Cook it, stirring often, until it's bubbly.
- Stir in the meatballs and coat them completely with the sauce. Reduce the heat to medium-low, cover, and cook them for 25-30 minutes, until the meatballs are heated through. Stir the meatballs a few times to avoid scorching.
Notes
- To thicken the sauce, let the meatballs cook uncovered for 20-30 minutes or add a 1:1 cornstarch and water mixture, 1 tablespoon at a time.
- To thin the sauce, add 1/4 cup of water to the meatballs.
- I prefer cooking BBQ jelly meatballs for 4-5 hours on low. I think they turn out juicier and a little more flavorful than cooking for 3 hours on high.
- Stir the meatballs a few times throughout the cooking process just to make sure everything is cooking evenly.
- When you’re ready to serve, switch the CrockPot to warm so the meatballs stay nice and hot without drying out.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Instead of beef, could you use chicken?
Hi Carole, yes, you can use any kind of frozen meatball including chicken or turkey!
Amazing 🤩 100%GOT TO HAVE won’t disappoint
Hi Logan, So glad you love the recipe!
I love this recipe! Have you ever made a double batch in the crockpot? If you have, did you extend the cooking time?
Hi Tracey, Sure! As long as you have a crock pot large enough to accomodate the amount of meatballs, then you can double the recipe. Make sure to stir it often to make sure they are well coated and warmed through.
can you freeze the leftover meatballs
Hi Nanner, Yes! You can freeze the meatballs in an airtight container. When you’re ready to enjoy them, just reheat in the oven or even right back in the crockpot. Enjoy!