Name: Grape Jelly Meatballs (Crockpot)
Prep time: 10 min
Cook time: PT-489190H9M23S
Total time: 2 h 10 min
Cuisine: American
Ingredients: 18 ounces BBQ sauce; 18 ounces grape jelly; 32 ounces frozen cooked meatballs

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I make the easiest, sweetest party meatballs ever using only three ingredients: frozen meatballs, grape jelly, and BBQ sauce. Everything goes into the crockpot, simmers, and turns into a sticky, savory-sweet appetizer or side I love serving when people come over. Grape Jelly Meatballs (Crockpot)

Why You’ll Love This Recipe

I love this recipe because it’s so simple yet always a hit. I spend maybe ten minutes prepping, set it and forget it, and then I have something delicious to show for it. The flavor combination of grape jelly and BBQ sauce is comforting and nostalgic, yet still fun. Whether I’m hosting a gathering or want something tasty without fuss, this recipe delivers. Also, it scales well, and clean-up is minimal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

BBQ sauce – 18 ounces
Grape jelly – 18 ounces
Frozen cooked meatballs – 32 ounces

directions

Mix the BBQ sauce and grape jelly together in the slow cooker.
Add the frozen meatballs, stirring so everything is coated.
Cook on low for 4–5 hours, or on high for 2 hours.

Servings and timing

Serves about 10 people
Prep time: 10 minutes
Cook time: 2 hours on high or 4–5 hours on low
Total time: 2 hours 10 minutes (on high)

Variations

I often tweak this recipe depending on what I have or what I want:

Swap in cranberry jelly instead of grape jelly for a tangier version
Use turkey meatballs, or make homemade ones (fully cooked)
Try different BBQ sauces — spicy, smoky, or mild — to change the flavor
Add a dash of Worcestershire sauce for extra depth

storage/reheating

After cooking, I let the meatballs cool a bit, then store leftovers in an airtight container in the fridge. They stay good for up to 4 days.
I can also freeze leftovers for up to two months.
To reheat, I either warm them in the crockpot, on the stovetop, or in the microwave — adding a splash of sauce helps keep them moist.

FAQs

What if I double the recipe; do I need to double the cooking time?

I don’t double the time. As long as the meatballs are pre-cooked and frozen, and I stir partway, the time stays the same. I just make sure everything heats evenly.

Can I use homemade meatballs instead of frozen ones?

Yes. I can make my own meatballs. They work just fine, but I make sure they’re fully cooked before adding them to the sauce.

Why are my meatballs falling apart in the crockpot?

That usually happens if the meatballs are fragile or don’t have enough binding ingredients. I make sure not to over-stir and use firm, well-bound meatballs.

Can I thicken the sauce if it seems too runny?

Yes. If I want it thicker, I reduce it on the stovetop for a few minutes or stir in a cornstarch slurry toward the end.

Do I need to thaw the meatballs first?

No. I use them frozen. If they’re thawed, the cooking time is a little shorter, but frozen ones go straight into the pot.

Conclusion

I always keep this recipe in my rotation because it’s effortless, comforting, and crowd-friendly. Whether I serve it as an appetizer, part of a game-day spread, or even over rice or mashed potatoes, it hits the spot every time. The sweet and tangy sauce is addictive, and the ease of prep makes this a no-brainer whenever I want something delicious with minimal effort.