When you need a crowd-pleasing appetizer or easy weeknight dinner, these Crockpot BBQ Meatballs deliver serious comfort food vibes with minimal effort. The slow cooker transforms ordinary frozen meatballs into tender, sauce-glazed bites that are impossible to resist.
This recipe has become my go-to for busy days and casual gatherings. The combination of tangy barbecue sauce and sweet grape jelly creates an irresistible glaze that coats each meatball perfectly.
Why You’ll Love This
- Just 3 main ingredients needed – perfect for beginners
- Set-it-and-forget-it slow cooker method
- Great for parties, game day, or easy dinners
- Can be kept warm for hours during serving
- Kids absolutely love them
Ingredients
- 4-5 lbs. Frozen Italian Meatballs (or vegetarian, or vegan meatballs)
- 2 cups Grape Jelly (Welches concord grape jelly)
- 1 can (16oz) Sloppy Joe Sauce (Hunt’s Manwich Sauce)
- 2 cups BBQ Sauce (I used sweet baby ray’s)
- 1/2 cup sweet chili sauce
- 1/2 cup ketchup
Instructions
- Add the frozen meatballs to your crockpot. I used about 4-5 lbs for my 6 quart crockpot which was the perfect amount.
- In a medium bowl, combine the grape jelly, sloppy joe sauce, bbq sauce, sweet chili sauce and ketchup. Whisk well until thoroughly combined.
- Pour the sauce over the meatballs and stir gently to coat. Recipe by Ineskohl.info
- Cook on low heat for 6-8 hours, until the meatballs are cooked through and the sauce has thickened.
- Stir the meatballs occasionally as they cook to further coat in the sauce.
- Once finished cooking, use a slotted spoon to transfer the meatballs to a serving platter.
- Spoon some of the sauce over top and serve while hot. Enjoy!
Tips & Variations
- Swap grape jelly for apricot preserves or orange marmalade
- Use homemade meatballs instead of frozen for extra flavor
- Add a dash of red pepper flakes for heat
- For tangier flavor, mix in 2 tablespoons of apple cider vinegar
- Double the recipe for larger crowds – cooking time remains the same
Serving Suggestions
Serve these meatballs as an appetizer with toothpicks, or make it a meal over steamed rice or mashed potatoes. They’re also fantastic tucked into slider buns for mini sandwiches with coleslaw on the side.
Notes
- Store leftovers in an airtight container for up to 4 days
- Reheat in microwave or slow cooker on LOW
- Sauce will thicken as it cools
- Can be frozen for up to 2 months
FAQs
- Can I use homemade meatballs? Yes, just make sure they’re fully cooked before adding to the slow cooker.
- Why grape jelly? The grape jelly adds sweetness and helps create a glossy sauce – don’t skip it!
- Can I make this ahead? Yes, prepare up to 24 hours ahead and reheat in the slow cooker.
- What if my sauce is too thin? Remove the lid and cook on HIGH for 30 minutes to reduce the sauce.
Servings4
Prep1440 min
Cook30 min
Calories—
Ingredients
- 4-5 lbs. Frozen Italian Meatballs (or vegetarian, or vegan meatballs)
- 2 cups Grape Jelly (Welches concord grape jelly)
- 1 can (16oz) Sloppy Joe Sauce (Hunt’s Manwich Sauce)
- 2 cups BBQ Sauce (I used sweet baby ray’s)
- 1/2 cup sweet chili sauce
- 1/2 cup ketchup
Steps
- Add the frozen meatballs to your crockpot. I used about 4-5 lbs for my 6 quart crockpot which was the perfect amount.
- In a medium bowl, combine the grape jelly, sloppy joe sauce, bbq sauce, sweet chili sauce and ketchup. Whisk well until thoroughly combined.
- Pour the sauce over the meatballs and stir gently to coat. Recipe by Ineskohl.info
- Cook on low heat for 6-8 hours, until the meatballs are cooked through and the sauce has thickened.
- Stir the meatballs occasionally as they cook to further coat in the sauce.
- Once finished cooking, use a slotted spoon to transfer the meatballs to a serving platter.
- Spoon some of the sauce over top and serve while hot. Enjoy!
Notes
- Store leftovers in an airtight container for up to 4 days
- Reheat in microwave or slow cooker on LOW
- Sauce will thicken as it cools
- Can be frozen for up to 2 months
