Crockpot Meatballs (Only FOUR Ingredients!)
Easy Crockpot Meatballs make a party favorite finger food that is ideal for game day, cocktail parties, birthdays and so much more. These addictive two-bite saucy frozen meatballs in the crockpot are made with just four ingredients that go require very little effort to make!
Finger foods are great for parties! Whether it’s football watching or a family gathering, appetizers like these meatballs are always a hit. Serve them alongside some Air Fryer Stuffed Mushrooms, Zucchini Ranch Fries, and Easy Meatball Sliders.
Table of contents
Crockpot Meatballs With Grape Jelly Sauce
- These meatballs are equal parts tender and flavorful making for the best bite!
- People really love small foods at a party, so these meatballs are always a big hit.
- So easy to make.
- Only FOUR ingredients!
Ingredients For Crockpot Meatballs
- Meatballs: Using frozen meatballs makes this a simple, no-prep recipe that requires just minutes of active time leaving you plenty of time to get other things ready for your party.
- Grape Jelly: Adds a sweet, fruity flavor to the sauce that works perfectly with the other ingredients.
- BBQ Sauce: I love Sweet Baby Ray’s sauce but feel free to use your favorite brand.
- Chili Sauce: Adds the perfect amount of tang and mild spice to the meatballs.
How To Make Frozen Meatballs In The Crockpot
- Whisk the sauce. Add the BBQ sauce, grape jelly, and chili sauce to your crockpot and whisk to mix them together.
- Add. Add the frozen meatballs to the pot.
- Stir. Stir to completely coat the meatballs with the sauce.
- Cook. Cook on high for about 2-3 hours, then enjoy!
Recipe Tips & Variations
- Change the type of meatballs. Any meatball will work just fine with this recipe! Try it with pork, turkey, chicken, or even plant-based frozen meatballs because they all taste delicious with this sauce.
- Make them spicy. The chili sauce adds a hint of spice but if you want more sprinkle some crushed red pepper flakes into the mix! Just be careful, since a little goes quite a long way.
- Serving for a party? Keep them warm in the crockpot for serving. Set your slow cooker to “Warm” so they stay the right temperature without overcooking.
- Adjust any of the ingredients to change the flavor to your tastes. Like it sweeter, add a bit more jelly. Want more tang? Add more BBQ sauce.
Recipe FAQ
Yes, if you have the time and prefer to make them homemade they will certainly work. You follow the directions for baking or cooking the meatballs fully before adding them to the sauce. Since the meatballs aren’t frozen, they will heat up in significantly less time so check them after an hour to determine how much longer they need to cook. You can also make your fresh meatballs in advance and freeze them until you’re ready to cook them in the sauce.
You can use another type of jelly such as apple jelly for a similar flavor. Try to avoid jelly that has seeds or large chunks of fruit. Using other jelly flavors may change the taste of the meatball sauce.
Storing
- Store. Store leftovers in an airtight container in the fridge for up to four days.
- Reheat. Reheat the meatballs on the stove or in the crockpot. Heat them over medium heat on the stove until heated through, about 15 minutes. In the crockpot, heat for 1-1 1/2 hours or until the sauce is bubbly and the meatballs are warmed all the way through.
- Freeze. Leftovers can be stored in the freezer for up to three months. It’s best to thaw them out before reheating.
What To Serve With Crockpot Meatballs
More Appetizer Recipes
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Crockpot Meatballs
Ingredients
- 18 ounces sweet baby rays BBQ sauce
- 12 ounces Heinz chili sauce (any brand is fine)
- 2 ½ cups grape jelly
- 2 pound frozen meatballs
Instructions
- Pour the BBQ sauce, chili sauce and grape jelly into the bottom of the crockpot. Whisk until combined.
- Add frozen meatballs and stir until coated.
- Cook on high for 2-3 hours. Sauce will be simmering and the meatballs will be hot.
Notes
- Change the type of meatballs. Any meatball will work just fine with this recipe! Try it with pork, turkey, chicken, or even plant-based frozen meatballs because they all taste delicious with this sauce.
- Make them spicy. The chili sauce adds a hint of spice but if you want more sprinkle some crushed red pepper flakes into the mix! Just be careful, since a little goes quite a long way.
- Serving for a party? Keep them warm in the crockpot for serving. Set your slow cooker to “Warm” so they stay the right temperature without overcooking.
- Adjust any of the ingredients to change the flavor to your tastes. Like it sweeter, add a bit more jelly. Want more tang? Add more BBQ sauce.
- Store. Store leftovers in an airtight container in the fridge for up to four days.
- Reheat. Reheat the meatballs on the stove or in the crockpot. Heat them over medium heat on the stove until heated through, about 15 minutes. In the crockpot, heat for 1-1 1/2 hours or until the sauce is bubbly and the meatballs are warmed all the way through.
- Freeze. Leftovers can be stored in the freezer for up to three months. It’s best to thaw them out before reheating.
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Made these and they were wonderful! I served them for New Years and they were such a hit!