Crockpot Grape Jelly Meatballs — The EASIEST holiday appetizer that’s made with just 3 INGREDIENTS! People adore these saucy meatballs loaded with FLAVOR! A perfect appetizer for Thanksgiving, Christmas, New Year’s celebrations and holiday parties. Or make them for your next tailgating or game day party!
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3-Ingredient Crockpot Jelly Meatballs
If you’re looking for the easiest, no-brainer holiday appetizer that every loves, then put these grape jelly meatballs with just 3 main ingredients on your list!
Nothing fancy or complicated, but it’s amazing how much flavor these meatballs have. They’ve been a classic since the 1960’s for a reason. It’s because people just adore them.
There’s some magic that happens in the slow cooker when you combine the meatballs with the bbq sauce and jelly, and let them slow cook for hours. The depth of flavor is just incredible!
They’re not too sweet, despite using jelly, and they have much more flavor than just a standard barbecue meatball.
These meatballs in the Crockpot with grape jelly are perfect for for all your holiday season parties and get-togethers, including Thanksgiving, Christmas, and New Year’s Eve celebrations.
They’re also great for tailgating, game day parties, and Super Bowl.
Best of all, you just plop everything in your slow cooker and let it do the work and make the meatball magic happen.
Ingredients for Crockpot Jelly Meatballs
It’s hard to believe all the flavor that these little meatballs have when there are only three main ingredients!
But yes, you will just need the following 3 ingredients to make grape jelly meatballs in a Crockpot:
- Precooked frozen meatballs, thawed
- Barbecue sauce
- Grape jelly
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Grape Jelly Meatballs in a Crockpot
Preparing the frozen meatballs in your slow cooker couldn’t be simpler! It really doesn’t get any easier than these Crockpot meatballs with jelly.
- Add the meatballs, barbecue sauce, and grape jelly to your slow cooker and stir to combine.
- Cover and cook on low for about 6 hours, stirring every hour or so.
Recipe FAQs
I strongly suggest using pre-cooked frozen meatballs. Thaw them before you add them to the slow cooker. You’ll need a 48-ounce bag. I get them from Costco or my regular supermarket if they’re on sale. I use beef meatballs, although you could use a beef and pork combination, or just pork.
While you could make your own meatballs, it’s more work and really not my preferred option for this easy holiday appetizer.
I’ve never tried this recipe using plant-based meatballs so it’s hard to say what would happen and if they would stand up to hours on end in the slow cooker without falling apart. If anyone tries jelly Crockpot meatballs with plant-based meatballs, let me know how it goes.
You can cook on high, and the jelly meatballs will be ready in 2 to 3 hours. However, I recommend cooking them on low so the meatballs really have a chance to absorb all the flavors of the barbecue sauce and jelly.
I like to use Sweet Baby Ray’s Barbecue Sauce when preparing this meatball recipe with jelly. It’s just a nice classic bbq sauce that my family really enjoys. However, feel free to customize the flavor of your slow cooker meatballs by using a a spicier barbecue sauce or a sweeter sauce like a honey barbecue sauce.
Yes, you can! Instead of the grape jelly I used, in my opinion, some good jelly variations include peach or apricot preserves, orange marmalade, or try hot pepper jelly.
If using hot pepper jelly, I wouldn’t use 30 ounces of it! I would replace some of the grape jelly with hot pepper jelly, maybe up to about 8 ounces, or more if you’re looking for some kick and spice.
If you have extra on hand, I bet that cranberry sauce would also be nice. Again, don’t use 30 ounces of it, but throw in a cupful and then add the remainder with regular jelly to balance it out.
How to Serve the Crockpot Jelly Meatballs
These little gems are so scrumptious warm and fresh out of the slow cooker and are best served that way. Tender, juicy, and just pop-able!
Make them for your next holiday party and set out The Best Cheese Board, Ham and Cheese Sliders or some Cheddar Pigs In A Blanket and everyone will be thrilled.
If you want to make these for more of a meal rather than an appetizer, I recommend serving them with rice which soaks up the extra barbecue sauce and jelly mixture just beautifully.
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Crockpot Grape Jelly Meatballs
Ingredients
- 48- ounces frozen precooked meatballs, thawed
- 40- ounces barbecue sauce
- 30- ounces grape jelly
Instructions
- To a 7-quart slow cooker (or similar sized such as 6 to 8 quarts) add the meatballs, barbecue sauce, grape jelly, stir to coat evenly, and cover.
- Cook on low for 5 to 6 hours or on high for 2 to 3 hours* (See Notes), stirring every hour or so.
- Serve warm and fresh. Extra meatballs will keep airtight in the fridge for up to 5 days and in the freezer for up to 3 months.** (See Notes)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
Best meatballs I’ve ever made! Why did I wait so long to bake them? I was short on breadcrumbs so I put French Fried Onions in the food processor and added to the breadcrumbs! Turned out marvelous! Going to start another batch to freeze tomorrow
great
Averie, your recipes are always a hit! I’d tell people not to be fooled by the simple ingredients because these meatballs are spectacular! I also used Sweet Baby Rays as well as Welch’s Concord Grape Jam because it’s tangy. These are the first to disappear off of the party table!
How can I make these without a slow cooker? I don’t use one. Thanks
I really don’t know as this is one of those recipes that is intended solely for a slow cooker. You would have to research grape jelly meatballs without a slow cooker.