Grape Jelly Meatballs
These 3-Ingredient Grape Jelly Meatballs are the easiest, most popular party appetizer. Perfect for a quick ‘n scrumptious appetizer or make it an easy weeknight meal.
Servings: 50 meatballs
Ingredients
- 50 frozen meatballs, good quality, fully cooked
- 18 ounces grape jelly
- 18 ounces Honey BBQ Sauce
- green onions, optional, thinly sliced for garnish
Instructions
- In the slow cooker, combine the grape jelly and honey BBQ sauce. Stir until well combined. Add frozen meatballs. Stir to fully coat meatballs with sauce. Cook on high for 3 hours or on low for 5 hours, occasionally stirring midway.
- Serve warm. Sprinkle with thinly sliced green onions, if desired.
Notes
- I use Sweet Baby Ray's Honey BBQ Sauce; feel free to use your favorite brand.
- Use fully cooked frozen meatballs to save time and keep the texture firm while they simmer in the sauce.
- Stir the grape jelly and BBQ sauce together before adding the meatballs so the flavors blend evenly.
- If the sauce feels too thick, add a tablespoon or two of water to thin it slightly as it cooks.
- For a touch of heat, mix in a few dashes of hot sauce or a pinch of chili flakes.
- Stir once or twice during cooking to coat the meatballs evenly and prevent sticking.
- Keep the slow cooker on the warm setting when serving at parties so the meatballs stay hot and saucy.
- Repurpose leftovers by serving them over rice, mashed potatoes, or tucked into slider buns.
- This recipe is part of our New Year's Recipes Collection.
- We love serving these meatballs as part of a party spread alongside other favorites like our Ham and Cheese Sliders or Homemade Mozzarella Sticks.
Nutrition (per serving)
Serving: 1serving | Calories: 83kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 116mg | Potassium: 72mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg