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Slow cooker grape jelly meatballs simmering in a rich barbecue and grape jelly sauce until hot and coated. An easy crockpot meatballs recipe made with frozen meatballs and simple ingredients.
Ashley

Grape Jelly Meatballs

Sweet grape jelly, smoky BBQ sauce, and tender frozen meatballs come together in the slow cooker to create the ultimate sweet and tangy appetizer or meatball sub everyone loves.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 12
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 32 oz jar grape jelly
  • 1 40 oz bottle Sweet Baby Ray's BBQ Sauce
  • 1 3 lb bag frozen fully cooked meatballs
  • Fresh shredded mozzarella cheese optional, for meatball subs
  • Hoagie rolls optional

Method
 

  1. Add the grape jelly to your slow cooker.
  2. Pour in the BBQ sauce and stir together.
  3. Add the frozen meatballs and coat them well.
  4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
  5. Stir once or twice during cooking if desired.
  6. Serve as an appetizer with toothpicks or pile onto hoagie rolls with fresh shredded mozzarella cheese for delicious meatball subs.

Notes

  • Use beef, Italian, or turkey meatballs.
  • Great for holiday parties, potlucks, and game day.
  • Refrigerate leftovers in an airtight container for 3–5 days.
  • Freeze leftovers in a freezer-safe bag for up to 3 months.