Slow Cooker BBQ Meatballs with Grape Jelly

Slow Cooker BBQ Meatballs

Frozen, fully cooked meatballs warm in the slow cooker while bottled BBQ sauce and grape jelly form a sweet, glossy coating. This version uses grape jelly for its sauce, though not all BBQ meatballs do. Serve the bite-size meatballs piled in a bowl with toothpicks for an appetizer.

Start checking at about 2 hours on HIGH. The meatballs are ready when they’re hot throughout and the sauce coats them after a gentle stir; the exact time depends on the slow cooker and the depth of the batch.

Ingredients for Slow Cooker BBQ Meatballs

• 2 pounds frozen, fully cooked prepared meatballs (900g)
• 18 ounces bottled BBQ sauce, about 2 1/4 cups (510g)
• 1/2 cup grape jelly (160g)

Choose a BBQ sauce whose flavor you like; sweet, smoky, tangy, and spicy sauces will each give a different result. For a less sweet version, reduce or omit the grape jelly, keeping in mind that the coating will differ from this sweet-glaze version.

How to Make Slow Cooker BBQ Meatballs

1. Add the meatballs: Place the frozen, fully cooked meatballs in a slow cooker with enough room to stir them gently. Spread them into a reasonably even layer where practical. There’s no need to thaw or brown them.
2. Coat with sauce: Add the BBQ sauce and grape jelly. Stir gently to distribute the sauce without breaking the meatballs. Do not add water; extra liquid can thin the coating.
3. Cook on HIGH: Cover and cook for about 2–3 hours. If convenient, stir gently once during cooking and replace the lid promptly.
4. Check and serve: Begin checking at about 2 hours. If the meatballs aren’t hot throughout, cover and continue cooking on HIGH. Stir gently before serving so the glossy sauce coats the meatballs evenly.

Serving and Holding

Pile the meatballs in a bowl and set out toothpicks for appetizer service. For a meal, serve them with rice or mashed potatoes. To hold them after cooking, use the slow cooker’s WARM setting as appropriate for your appliance.

How to Store and Reheat

Store cooked leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or slow cooker until hot throughout; the time will depend on the amount and the appliance.

Cooked meatballs can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 1 of 8 servings: 475 calories, 17g protein, 22g fat, and 50g carbohydrates. Approximate nutrition per 100g: 240 calories, 9g protein, 11g fat, and 25g carbohydrates. Values can vary substantially by meatball and BBQ sauce brand.