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Grape Jelly BBQ Meatballs

Grape jelly BBQ meatballs cook in a slow cooker until coated in a sweet and tangy barbecue sauce. Serve these tender, fully cooked meatballs as an easy appetizer straight from the slow cooker.
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Prep Time 5 minutes
Cook Time 4 hours
Refrigerator thawing 8 hours
Total Time 12 hours 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package (32 oz) meatballs frozen, fully cooked, thawed
  • 1 cup grape jelly
  • 1 cup barbecue sauce

Equipment

  • 1 5-quart slow cooker

Method
 

  1. Thaw the meatballs in the refrigerator overnight.
  2. Stir the grape jelly and barbecue sauce together in a 5-quart slow cooker until combined.
  3. Add the meatballs and stir to coat.
  4. Cover and cook on LOW for 3–4 hours or HIGH for 1 1/2–2 hours, until the centers of several meatballs reach 165°F.

Notes

For the best coating, stir until the jelly and barbecue sauce are combined before adding the meatballs. Refrigerate leftovers for 3–4 days; freezer storage is fine. For a gluten-free option, use gluten-free meatballs and barbecue sauce.