You’re going to love this grape jelly meatballs recipe. The sweet-tangy sauce pairs perfectly with juicy meatballs, and the whole dish comes together with just three ingredients in the slow cooker. It’s ideal for game days, parties, quick snacks, or an easy weeknight meal.
“Grape jelly meatballs are the easiest appetizers you will ever make! And everyone loves them!”
-Becky
Serve these meatballs on toothpicks for a grab-and-go appetizer, pile them on a platter, or make a meal by serving over rice, noodles, or in a sub roll for a sweet-and-savory sandwich. They require minimal effort and are wonderfully crowd-pleasing.
Ingredients You Will Need
- 2 pounds frozen meatballs (store-bought or homemade; beef or turkey both work)
- 2 cups grape jelly for sweetness and moisture
- 2 cups BBQ sauce (use your favorite brand or homemade for tang)
Variations
- Appetizer: Serve with toothpicks for parties.
- As a meal: Spoon over rice, mashed potatoes, or tuck into a sub roll.
- Spicy: Add hot sauce, cayenne, chili powder, or red pepper flakes to taste.
- Festive twist: Swap grape jelly for cranberry jelly or another seasonal flavor.
How to Make Grape Jelly Meatballs in the Crockpot
- Place the frozen meatballs in the slow cooker. Pour the BBQ sauce and grape jelly over the meatballs and stir until evenly coated.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours, stirring occasionally to keep the meatballs coated.
- When the meatballs are hot through and the sauce has thickened, they are ready to serve.
- For parties, switch the slow cooker to the “warm” setting so guests can help themselves.
Ingredients to Make Homemade Meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
How to Make Homemade Meatballs
Step 1: In a large bowl, combine the ground meats, breadcrumbs, egg, Parmesan, and seasonings. Mix gently until combined—avoid overmixing. Portion into roughly one-inch balls and shape as needed.
Step 2: Heat the olive oil in a skillet and sear the meatballs just until browned on the outside. They don’t need to cook through; browning helps them hold their shape in the crockpot.
Step 3: Transfer the seared meatballs to the slow cooker and continue with the main recipe directions.
Expert Tips
- Prevent sticking: Lightly coat the inside of the slow cooker with nonstick spray before adding the meatballs and sauce.
- Consistent size: Use a cookie scoop when making meatballs from scratch to ensure even cooking.
- Scale up easily: Double the recipe for a crowd and use a larger slow cooker or make in batches.
Grape Jelly Meatballs FAQ’s
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or warm in the slow cooker until heated through.
Yes. Combine the meatballs, grape jelly, and BBQ sauce in a large skillet over medium heat. Simmer, stirring occasionally, for 20–30 minutes until heated through and the sauce thickens. Use an instant-read thermometer: internal temperature should reach 160°F for meatballs made from ground meat.
Yes. Cook the dish, refrigerate for up to 2 days, and reheat in the slow cooker or on the stovetop before serving.
Yes. Substitute plant-based or vegetarian meatballs and follow the same method.
No. You can place frozen meatballs directly in the slow cooker; they will heat through while cooking in the sauce.
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If you try this recipe, please leave a star rating and a comment — your feedback is appreciated!
Grape Jelly Meatballs
Equipment
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Slow Cooker
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Medium Bowl
Ingredients
- 2 cups Grape Jelly
- 2 cups BBQ Sauce
- 32 ounces Frozen Meatballs
Instructions
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Place the meatballs in the slow cooker, then add the BBQ sauce and grape jelly. Stir to coat the meatballs.
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Cover and cook on low for 4–6 hours or on high for 2–3 hours, stirring occasionally.
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When meatballs are heated through and the sauce is thickened, serve immediately or keep on warm for serving.
Notes
If making meatballs from scratch, use a cookie scoop for uniform size so they cook evenly.
Serving size is roughly 6 meatballs per person.
Nutrition
Carbohydrates: 88 g
Protein: 20 g
Fat: 25 g
Nutrition information is an approximation.