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Crockpot grape jelly meatballs glazed in tangy sauce, garnished with green onions, served on a white plate with rice.

Crockpot Grape Jelly Meatballs

With just 3 ingredients, these crockpot grape jelly meatballs are the ultimate sweet and tangy party appetizer or easy family dinner. Slow cooker BBQ meatballs are tender, saucy, and irresistibly delicious! Perfect for gatherings, this 3 ingredient meatballs appetizer combines grape jelly and BBQ sauce into a crowd-pleasing glaze that's sure to impress.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (18-ounce jar) grape jelly Adds the perfect amount of sweetness to balance the tangy BBQ sauce.
  • 1 (18-ounce jar) BBQ sauce Choose your favorite brand or flavor—hickory, mesquite, or classic original all work beautifully.
  • 1 (32-ounce bag) frozen fully cooked meatballs About 50 bite-sized meatballs. No need to thaw—just toss them straight into the crockpot!
  • Optional: Cooked rice For serving as a main dish.
  • Optional: Sliced green onions For garnish when serving over rice.

Equipment

  • Slow cooker (at least 3 quarts)

Method
 

  1. In the base of your slow cooker, mix the grape jelly and BBQ sauce until well blended. You can also mix them in a bowl first if you prefer.
  2. Pour in the frozen meatballs and stir until they’re evenly coated in the sweet and tangy sauce.
  3. Cover and cook on high for 2-3 hours or low for 3-4 hours. Stir occasionally to ensure even cooking.
  4. Once the meatballs are heated through and the sauce is thickened, switch your crockpot to the “warm” setting until ready to serve.

Notes

Adjust the Sweetness: If you prefer a less sweet sauce, use only half the amount of grape jelly, or swap in a jar of chili sauce for extra tangy flavor. Add Some Heat: Stir in a teaspoon of crushed red pepper flakes or a splash of hot sauce for a spicy kick. Make Cleanup Easy: Use a slow cooker liner for effortless cleanup. Storage: Leftovers can be stored in a covered container in the refrigerator for up to 4 days and reheated on the stovetop or microwave. Stove Top Option: Combine the jelly and BBQ sauce in a large pot over medium-low heat, add the meatballs, and simmer for 10-15 minutes until heated through.