Grape Jelly Meatballs
These easy Crock Pot Grape Jelly Meatballs are made with just three simple ingredients! Frozen meatballs, grape jelly, and BBQ sauce. They're the perfect appetizer or served on hoagie rolls with melted mozzarella for an easy family dinner.
Servings: 48 meatballs (approx)
Ingredients
- 1 32 oz jar grape jelly
- 1 40 oz bottle Sweet Baby Ray’s BBQ Sauce
- 1 3 lb bag frozen fully cooked meatballs
- Fresh shredded mozzarella cheese optional for meatball subs
- Hoagie rolls optional
Instructions
- Add the grape jelly and barbecue sauce to the slow cooker. Stir until they are mostly combined.
- Pour the frozen meatballs into the slow cooker and gently stir until they are evenly coated in the sauce.
- Cover with the lid and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the meatballs are heated through and the sauce is hot and bubbly.
- Give everything a good stir before serving. Enjoy the meatballs as an easy appetizer with toothpicks or spoon them into toasted hoagie rolls, top with freshly shredded mozzarella cheese, and serve as hearty meatball subs.
Notes
- Refrigerate leftovers in an airtight container for 3–5 days.
- Freeze leftovers in a freezer-safe bag for up to 3 months.
