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Grape Jelly BBQ Meatballs

Grape jelly BBQ meatballs simmered in a slow cooker until the sauce turns glossy and clings to every meatball. Frozen fully cooked meatballs are coated in a sweet-and-smoky glaze for an easy, stick-to-the-toothpick snack.
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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
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lb frozen fully cooked meatballs Frozen and fully cooked—no thawing required.
  • 18 oz BBQ sauce Use your favorite brand for the base flavor.
  • 1 cup grape jelly Provides the sweet component that helps make the sauce glossy.
  • 1 tbsp Worcestershire sauce Adds depth and savory balance.
  • 0.5 tsp garlic powder Seasoning for a mild, even garlic flavor.
  • chopped fresh parsley Fresh garnish for color and aroma.

Equipment

  • 1 slow cooker

Method
 

Make the sauce and cook
  1. Whisk BBQ sauce, grape jelly, Worcestershire sauce, and garlic powder in the slow cooker until smooth.
  2. Add frozen fully cooked meatballs and stir to coat them evenly in the sauce.
  3. Cover and cook on LOW for 3-4 hours or HIGH for 2 hours, stirring once halfway.
  4. Stir until the sauce is glossy and the meatballs are heated through.
  5. Garnish with chopped fresh parsley, keep on WARM, and serve with toothpicks.

Notes

For the glossiest sauce, stir once halfway so the glaze thickens and coats evenly. Refrigerate leftovers in a covered container for up to 3 days; reheat in the microwave or on the WARM setting in your slow cooker. Freezing is not recommended because the jelly-based sauce can change texture after thawing. For a lower-sugar option, use reduced-sugar grape jelly and BBQ sauce.