Crockpot Meatballs

Crockpot Meatballs are made with only four inexpensive ingredients! This party favorite finger food is ideal for game day, cocktail parties, birthdays and so much more.

Course Appetizer

Cuisine American

Keyword crockpot meatballs, slow cooker meatballs

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 594kcal

Author Jennifer

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.

Nutrition