BBQ Meatballs Crockpot Recipe

I’m excited to share a simple three-ingredient spin on Crock Pot Meatballs that always gets asked for at gatherings.

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I never thought grape jelly and frozen cocktail meatballs would become my go to party trick, but here we are. There’s something oddly addictive about that sweet, slippery shine that makes people stop talking and ask what is that.

I cant explain why it hits different, maybe its the contrast or maybe I just like causing tiny food drama. This Bbq Meatballs Crockpot idea shows up at potlucks and nobody leaves hungry, and it even sneaks into my list of Meatball Recipes Easy favorites.

If you like simple, slightly weird combos that actually work, keep reading.

Ingredients

Ingredients photo for BBQ Meatballs Crockpot Recipe

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These three pantry stars make the easiest party meatballs.

Frozen cocktail meatballs give ready-made protein and savory fat, but watch out for higher sodium and preservatives, so pick a better brand if you can.

Grape jelly brings bright, simple sweetness and a glossy finish, its mostly sugar with almost no fiber.

Chili sauce or a favorite BBQ sauce adds tang, vinegar and spices to cut the sweet, they add carbs and salt as well.

Together they create that sticky sweet-savory combo everyone loves, without needing hours of cooking or fancy skills.

  • Frozen cocktail meatballs: quick protein, savory fat, can be high in sodium and preservatives.
  • Grape jelly: intense sweetness, glossy texture, mostly simple sugars, low fiber and minimal nutrients.
  • Chili or BBQ sauce: tangy vinegar, spices balance sweet, adds carbs, sodium varies by brand.

Ingredient Quantities

  • 2 to 3 lb frozen cocktail meatballs (about 32 to 48 oz)

  • 1 (12 oz) jar grape jelly

  • 1 (12 oz) bottle chili sauce or your favorite BBQ sauce

How to Make this

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1. Spray the inside of your crockpot with nonstick spray or line it with a slow cooker liner, then dump in the frozen meatballs so they sit in an even layer.

2. In a microwave safe bowl combine the jar of grape jelly and the bottle of chili sauce or BBQ sauce, stir a little to start mixing.

3. Microwave the sauce mixture 30 to 60 seconds until the jelly melts, then stir until smooth. If you dont want to microwave, warm them together on the stove over low heat until combined.

4. Pour the sauce over the meatballs and gently stir to coat as many as you can without breaking them up.

5. Cover and cook on LOW for 3 to 4 hours or on HIGH for
1.5 to 2 hours, until meatballs are heated through and sauce is bubbly.

6. Stir once or twice during cooking so all the meatballs get sauced and to prevent hot spots, but dont stir too much or the meatballs can break apart.

7. If the sauce seems too thin toward the end, mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry, stir it into the crockpot and cook on HIGH for another 15 to 20 minutes until it thickens. Or you can remove the meatballs and simmer the sauce on the stove to reduce it.

8. For a sticky, slightly caramelized finish transfer meatballs to a baking sheet and broil 2 to 4 minutes, watching closely so they dont burn.

9. Serve straight from the crockpot with toothpicks or over rice, keep on WARM if not serving right away.

Equipment Needed

1. Crockpot or slow cooker (big enough for 2–3 lb meatballs)
2. Nonstick spray or a slow cooker liner
3. Microwave safe bowl or small saucepan for melting the jelly
4. Wooden spoon or silicone spatula for stirring
5. Measuring spoons and a small bowl for the cornstarch slurry
6. Slotted spoon or tongs to stir and transfer meatballs
7. Baking sheet and oven mitts for broiling the finish
8. Toothpicks or a serving spoon for serving

FAQ

Most store-bought cocktail meatballs are pre-cooked, so you’re really just reheating them, but always check the package and heat to an internal temp of 165 F to be safe.

For frozen, cook on low 3 to 4 hours or high 1.5 to 2 hours. If the meatballs are thawed, low 2 to 3 hours or high about 1 hour. Times vary by crockpot, so watch the sauce consistency.

Yep, you can use apricot or peach jam instead of grape, and any BBQ or sweet chili sauce in place of the chili sauce. Keep the same amounts, taste and tweak if you want it sweeter or tangier.

Remove the lid and cook on high 20 to 30 minutes until it reduces, or stir in a cornstarch slurry (1 to 2 Tbsp cornstarch mixed with cold water) and cook 10 to 15 minutes until it thickens.

Yes, store in the fridge 3 to 4 days. Freeze in an airtight container up to 2 to 3 months. Thaw overnight in the fridge before reheating for best texture.

2 to 3 lb usually makes enough for a party appetizer (about 30 to 50 meatballs depending on size). Serve with toothpicks, slider buns, over rice or mashed potatoes, or as a game day snack.

BBQ Meatballs Crockpot Recipe Substitutions and Variations

  • Meatballs: swap the frozen cocktail meatballs for fresh cooked beef, pork or turkey meatballs (brown raw ones first or they’ll get mushy), use plant based meatballs for a vegetarian option, or slice smoked sausage into bite sized pieces for a smokier bite.
  • Grape jelly: try apricot or peach preserves, cranberry jelly for a tangier punch, or use 1 1/2 cups honey or maple syrup mixed with 2 tbsp brown sugar if you want a syrupy, less jammy texture.
  • Chili sauce / BBQ sauce: replace the 12 oz chili sauce with 1 1/2 cups ketchup plus 1/2 cup brown sugar and 2 tbsp apple cider vinegar (stir and taste), or swap in hoisin or sweet chili sauce for an Asian spin, or just use your favorite bottled BBQ sauce.
  • Dietary swaps: for lower sugar use reduced sugar or sugar free jam and a low sugar BBQ, for gluten free check the meatball label or make your own with gluten free breadcrumbs, or use turkey or chicken meatballs to cut fat.

Pro Tips

1) Cut the cloying sweet — add 1 to 2 tablespoons apple cider vinegar or a spoon of Dijon mustard and a splash of soy sauce or Worcestershire. It wakes the sauce up and stops it tasting like straight candy, trust me.

2) Layer the flavor early, dont just rely on the jelly. A pinch of smoked paprika, garlic powder and black pepper in the sauce makes a big difference, or stir in a little hot sauce if you like heat. Fresh chopped green onions or cilantro tossed in at the end brightens it up.

3) For better texture finish them hot, not soggy. If you want extra sticky gloss, simmer the sauce alone on the stove until syrupy then coat the meatballs, or spread them on a rack and broil/sear quickly in a hot skillet with a tiny bit of oil so they caramelize. Watch them closely so they dont burn.

4) Make ahead and storage hacks: these taste even better the next day after flavors meld. Cool, refrigerate in the sauce for up to 4 days or freeze for 2 to 3 months. Reheat gently over low heat with a splash of water or vinegar so the sauce loosens and doesnt scorch.

BBQ Meatballs Crockpot Recipe

BBQ Meatballs Crockpot Recipe

Recipe by Belinda Jay

0.0 from 0 votes

I’m excited to share a simple three-ingredient spin on Crock Pot Meatballs that always gets asked for at gatherings.


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Servings

16

servings

Calories

268

kcal

Equipment: 1. Crockpot or slow cooker (big enough for 2–3 lb meatballs)
2. Nonstick spray or a slow cooker liner
3. Microwave safe bowl or small saucepan for melting the jelly
4. Wooden spoon or silicone spatula for stirring
5. Measuring spoons and a small bowl for the cornstarch slurry
6. Slotted spoon or tongs to stir and transfer meatballs
7. Baking sheet and oven mitts for broiling the finish
8. Toothpicks or a serving spoon for serving

Ingredients

  • 2 to 3 lb frozen cocktail meatballs (about 32 to 48 oz)

  • 1 (12 oz) jar grape jelly

  • 1 (12 oz) bottle chili sauce or your favorite BBQ sauce

Directions

  • Spray the inside of your crockpot with nonstick spray or line it with a slow cooker liner, then dump in the frozen meatballs so they sit in an even layer.
  • In a microwave safe bowl combine the jar of grape jelly and the bottle of chili sauce or BBQ sauce, stir a little to start mixing.
  • Microwave the sauce mixture 30 to 60 seconds until the jelly melts, then stir until smooth. If you dont want to microwave, warm them together on the stove over low heat until combined.
  • Pour the sauce over the meatballs and gently stir to coat as many as you can without breaking them up.
  • Cover and cook on LOW for 3 to 4 hours or on HIGH for
  • 5 to 2 hours, until meatballs are heated through and sauce is bubbly.
  • Stir once or twice during cooking so all the meatballs get sauced and to prevent hot spots, but dont stir too much or the meatballs can break apart.
  • If the sauce seems too thin toward the end, mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry, stir it into the crockpot and cook on HIGH for another 15 to 20 minutes until it thickens. Or you can remove the meatballs and simmer the sauce on the stove to reduce it.
  • For a sticky, slightly caramelized finish transfer meatballs to a baking sheet and broil 2 to 4 minutes, watching closely so they dont burn.
  • Serve straight from the crockpot with toothpicks or over rice, keep on WARM if not serving right away.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 213g
  • Total number of serves: 16
  • Calories: 268kcal
  • Fat: 13.5g
  • Saturated Fat: 5.3g
  • Trans Fat: 0.2g
  • Polyunsaturated: 1.9g
  • Monounsaturated: 5.6g
  • Cholesterol: 45mg
  • Sodium: 427mg
  • Potassium: 160mg
  • Carbohydrates: 21.4g
  • Fiber: 0.2g
  • Sugar: 17.9g
  • Protein: 10.8g
  • Vitamin A: 200IU
  • Vitamin C: 2mg
  • Calcium: 40mg
  • Iron: 1.8mg

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Belinda Jay