Easy BBQ Grape Jelly Meatballs

Close up of grape jelly BBQ meatballs in the crock pot with a wooden spoon.

5 from 1 vote

My meatballs with grape jelly and BBQ sauce are sweet, sour, and savory! And, they're only made with 3 ingredients, making them a perfect easy game day appetizer.

Prep Time10

Cook Time3

Total Time3 10

Course: Appetizers, Christmas Recipes, Thanksgiving Recipes

Cuisine: American

Servings: servings

Calories: 399kcal

Author: Samantha Erb

Equipment

slow cooker

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.

Video

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