These grape jelly meatballs are easy to make in the crockpot with just three ingredients, and they get rave reviews. They’re sweet, protein-packed, and serve a large group of people with ease. They’re a simple, year-round version of the holiday-themed edition of this dish: cranberry meatballs.
I recommend serving these over white or fried rice, or if you’re having a potluck or other party, with toothpicks for easy serving.
Grape Jelly Meatball Recipe
This recipe for grape jelly meatballs in the crockpot features only three ingredients because it uses frozen meatballs. But if you prefer to make your own meatballs, you can do that. Just make sure they’re fully cooked before you place them into the crockpot.
Ingredients
- 1 bottle barbecue sauce (10 to 18 ounces)
- 1 (12 to 18-ounce) jar of grape jelly
- 1 bag of frozen, cooked bite-size meatballs (12 to 20 ounces)
Instructions
Pour the barbecue sauce and jelly into your crockpot and stir them together. Add the frozen meatballs and stir until they’re fully coated with sauce.
Place the lid on the slow cooker and cook on high for 2 hours or on low for 3-4 hours.
If you’d like the sauce thicker, remove the lid and cook on high heat for the last 20-30 minutes. This will be necessary if you’ve used low-sugar or sugar-free jelly or barbecue sauce, since the sauce may not thicken as well without sugar.
Serves 10.