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Grape Jelly BBQ Meatballs

Grape jelly BBQ meatballs cook in a 6-quart slow cooker until hot throughout and coated in a sweet, tangy sauce. Serve them as an easy appetizer straight from the slow cooker.
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Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 1 jar (18 oz) grape jelly
  • 1 bottle (18 oz) barbecue sauce
For the meatballs
  • 2 lb meatballs frozen fully cooked

Equipment

  • 1 6-quart slow cooker

Method
 

Make the sauce
  1. Add the grape jelly and barbecue sauce to a 6-quart slow cooker and stir until combined.
Cook the meatballs
  1. Add the frozen meatballs and stir to coat them in the sauce.
  2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the meatballs are hot throughout and reach 165°F.

Notes

For even heating, stir the meatballs once during cooking if convenient. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a lower-sugar option, use sugar-free grape jelly and barbecue sauce.