Easy Crockpot Meatballs
These easy crockpot meatballs are a quick party appetizer or family dinner idea on busy weeknights. Made in the slow cooker with grape jelly and barbecue sauce, they are always a crowd-pleaser.
Ingredients
- 1 32 ounce bag frozen meatballs fully cooked
- 1 18 ounce jar grape jelly
- 1 18 ounce bottle barbecue sauce
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
Instructions
- Place your frozen meatballs in the crockpot.
- Pour the grape jelly and barbecue sauce over the meatballs, add your Worcestershire sauce and garlic powder, and stir to combine.
- Cover and cook on low for 4 hours or on high for 2½ hours.
- Stir once halfway through cooking to ensure an even coating, especially if cooking on high.
- Once the meatballs are cooked, you can turn the slow cooker to warm until you are ready to enjoy them.
Notes
Variations:
- If you want these meatballs with a little more spice, you can add 1-2 teaspoons of hot sauce or a pinch of red pepper flakes to the sauce.
- Try replacing the grape jelly with apricot or orange marmalade.
- Add in some veggies like diced onions and bell peppers, or some pineapples for some more sweetness.
Helpful Tips:
- You don't have to thaw the meatballs. Adding them to your slow cooker when they are frozen prevents them from overcooking.
- Stir occasionally if you are cooking the meatballs on high so that you can make sure they are coated in sauce.
- If the sauce is too thin, you can mix 1 tsp of cornstarch with a tablespoon of water and stir in during the last 30 minutes of cooking.
Storage:
- Store your cooled meatballs in an airtight container in the fridge for 3-4 days. They can be reheated in the microwave or on the stovetop over low heat until warmed through.