Grape Jelly Crockpot Meatballs Recipe

I perfected my Crock Pot Meatball Appetizers using only frozen meatballs, grape jelly and barbecue sauce, and it always turns into a party mystery people want to figure out.

I brought a tray of sticky, glossy meatballs to a friend’s game night and honestly I still dont know which part hooked people first. Using frozen cocktail meatballs and grape jelly the sauce turns into this sweet, slightly tangy thing everyone keeps asking about.

It’s not what you expect, more like those Meatballs And Grape Jelly riffs you see online, the kind that makes folks sneak seconds. I always mess up ratios but this weirdly forgiving combo behaves, perfect for when you need Crockpot Meatballs For Party bragging rights.

People assume its fussy but its shockingly simple and wildly shareable.

Ingredients

• Frozen cocktail meatballs: Good source of protein, often processed though watch sodium and fillers.
• Grape jelly: Mostly sugar, gives sweet glossy glaze and quick energy, little fiber.
• Barbecue sauce: Sweet smoky tang, adds depth and acidity, sometimes high in sugar.

Ingredient Quantities

• About 2 to 3 pounds frozen cocktail meatballs (roughly 60 to 80 meatballs)
• 1 cup grape jelly (about 8 ounces, one small jar)
• 1 cup barbecue sauce (about 8 to 12 ounces, your favorite brand)

How to Make this

1. Put about 2 to 3 pounds frozen cocktail meatballs (roughly 60 to 80) into the crockpot, no need to thaw them first.

2. Spoon in 1 cup grape jelly (about 8 ounces) and 1 cup barbecue sauce (about 8 to 12 ounces, use your favorite brand) right over the meatballs.

3. Stir gently until the meatballs are coated, scraping the jelly jar with the spoon so you get it all, and if the jelly is really stiff pop it in the microwave 10 to 20 seconds to loosen it first.

4. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, stirring once or twice during cooking if you can, it helps everything get evenly sauced.

5. Taste the sauce near the end and if it seems too thin, remove the lid and cook on HIGH for 15 to 30 minutes to reduce, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir that in then cook 10 to 15 minutes until thickened.

6. For extra sticky, caramelized edges transfer meatballs to a foil lined baking sheet and broil 2 to 4 minutes, watching closely so they dont burn, then return to the crockpot to keep warm if needed.

7. Keep warm in the slow cooker on the WARM setting until serving, serve with toothpicks, on slider buns, or over rice for a meal.

8. Leftovers: cool then refrigerate in a sealed container for 3 to 4 days, or freeze up to 3 months; reheat gently in a saucepan or back in the crockpot on low.

Equipment Needed

1. Slow cooker / crockpot (4 to 6 quart)
2. 1 cup measuring cup and a set of measuring cups/spoons
3. Wooden spoon or silicone spatula for stirring
4. Microwave safe bowl or microwave-safe jar to loosen stiff jelly
5. Small bowl and whisk or fork for mixing cornstarch slurry
6. Baking sheet lined with aluminum foil for broiling
7. Oven mitts and tongs or a spatula for moving the hot tray
8. Serving spoon or slotted spoon plus toothpicks or slider buns for serving

FAQ

Grape Jelly Crockpot Meatballs Recipe Substitutions and Variations

• meatballs: fresh homemade meatballs (bake or sear first), turkey or chicken meatballs, plant based/vegan meatballs (Beyond, Gardein), frozen Swedish or Italian style meatballs.
• grape jelly: apricot preserves, peach jam, raspberry jam for a tangier note, whole berry cranberry sauce if you want more tartness.
• barbecue sauce: hoisin sauce for an Asian spin, sweet chili sauce for sweet heat, teriyaki for a savory sweet swap, or ketchup + brown sugar + a splash of vinegar as a quick pantry fix.

Pro Tips

– Warm the jelly a bit before you try to mix it in, it makes everything blend easier. If it’s stubborn just nudge it in the microwave 10-20 seconds and stir, you’ll save yourself a lot of stirring and clumps.

– Cut the sweetness with an acid or heat so it isnt cloying. A teaspoon or two of apple cider vinegar or a splash of soy sauce or hot sauce wakes the sauce up, add little by little till it tastes balanced.

– Want a gluey sticky sauce fast? Make a quick cornstarch slurry: 1 tbsp cornstarch whisked with 2 tbsp cold water, stir it in near the end and cook until it thickens. Or for more depth just remove the lid and cook on high for 15-30 minutes to reduce it, either way works.

– For texture and storage: broil the meatballs a minute or two for caramelized edges but watch them so they dont burn. If you freeze leftovers, first spread meatballs in a single layer on a baking sheet and freeze, then transfer to a bag so they dont freeze into one rock. Reheat gently so the sauce doesnt separate.