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Homemade grape jelly BBQ meatballs in ceramic bowl

Meatballs with grape jelly and bbq sauce

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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Appetizer
Cuisine American
Servings 10 Servings
Calories 320 kcal

Ingredients
  

  • 2 Pounds Frozen fully-cooked meatballs (beef, turkey, or plant-based)
  • 1 Cup Grape jelly (regular or low-sugar variety)
  • 1 Cup Barbecue sauce (sweet or spicy, depending on preference)
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon Minced garlic
  • 1 Small Onion, finely diced (optional)
  • 1 Tablespoon Soy sauce
  • ½ Teaspoon Frushed red pepper flakes (optional for heat)
  • 2 Tablespoons Fresh chopped parsley for garnish

Instructions
 

Step 1: Prepare Your Slow Cooker

  • Place your slow cooker on a heat-safe surface and set it to low. This recipe works best when cooked slowly, allowing the grape jelly and BBQ sauce to create that signature sticky glaze that coats each meatball perfectly.

Step 2: Mix The Sauce Base

  • In your slow cooker, combine the grape jelly and BBQ sauce. The jelly might look somewhat solid at first—don't worry! As it heats, it will melt into a smooth, glossy sauce. Stir in the Worcestershire sauce, minced garlic, soy sauce, and red pepper flakes if using. This combination creates a depth of flavor that elevates these meatballs from good to unforgettable.

Step 3: Add The Meatballs

  • Gently add the frozen meatballs to the sauce mixture, stirring carefully to ensure each meatball is coated. If you're using homemade meatballs, make sure they're fully cooked before adding them to the slow cooker. The sauce will initially look thin, but as it cooks, it will thicken into a beautiful glaze.

Step 4: Cook To Perfection

  • Cover and cook on low for 3-4 hours or on high for 2 hours. For the best results, stir gently every hour to ensure even coating. The magic happens during this slow cooking process—the meatballs absorb the sweet and tangy flavors while remaining tender and juicy.

Step 5: Final Touches

  • About 15 minutes before serving, stir the meatballs one last time and adjust the seasonings if needed. If you prefer a thicker sauce, leave the lid off for the last 30 minutes of cooking to allow some liquid to evaporate. Sprinkle with fresh chopped parsley just before serving for a pop of color and freshness.

Notes

Nutritional Information

Based on a serving size of 5 meatballs with sauce (approximately 10 servings per recipe):
  • Calories: 320 per serving
  • Protein: 15g
  • Carbohydrates: 28g
  • Sugar: 22g (varies based on BBQ sauce and jelly brands)
  • Fat: 18g
  • Sodium: 650mg
  • Fiber: 1g