Grape Jelly Meatballs
The easiest grape jelly meatball recipe, made in the crockpot with just 3 ingredients. Sweet, tangy, and perfect for parties, game day, or a simple weeknight dinner.
Servings: 12
Calories: 390kcal
Ingredients
- 18 ounces BBQ sauce
- 18 ounces grape jelly
- 32 ounce bag of frozen meatballs
Instructions
- Mix the BBQ sauce and grape jelly in the slow cooker.18 ounces BBQ sauce, 18 ounces grape jelly
- Add the frozen meatballs and stir.32 ounce bag of frozen meatballs
- Cook on low for 4-5 hours or on high for 2 hours.
Video
[adthrive-in-post-video-player video-id="MZN2y6x4" upload-date="2023-01-12T00:00:00.000Z" name="Grape Jelly Meatballs" description="All you need are 3 simple ingredients and you are about to have your new favorite appetizer recipe!"]
Notes
Storage Instructions:
- Store: Refrigerate cooled meatballs with sauce in an airtight container for up to 4 days.
- Freeze: Freeze (with sauce) in a sealed container for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm in the crockpot on low, stovetop on a gentle simmer, or microwave in short bursts, stirring often.
- Balance the flavor: Use equal parts grape jelly and BBQ sauce for the perfect sweet and tangy taste.
- Stir once or twice: Gently stir during cooking to keep the meatballs coated without breaking them apart.
- Don’t overcook: Cook on low 4-5 hours or high 2 hours, longer can dry out the meatballs.
- Keep warm for parties: Set the crockpot to “warm” so your grape jelly meatballs stay hot and ready for guests.
- Line the crockpot: Use a slow cooker liner for super easy cleanup afterward.
Nutrition
Calories: 390kcal | Carbohydrates: 47g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 493mg | Potassium: 348mg | Fiber: 1g | Sugar: 35g | Vitamin A: 101IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg
