Sweet and Tangy Crockpot Meatballs
These slow cooker meatballs simmer in a glossy blend of barbecue sauce and grape jelly until the sauce turns thick and sticky. They work as an easy weeknight dinner or a party appetizer that stays warm right in the pot.
Ingredients
- 2 pounds frozen meatballs beef, turkey, or a mix
- 1 cup barbecue sauce
- 1 cup grape jelly
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- A pinch of red pepper flakes optional
Instructions
- Add the frozen meatballs straight into the slow cooker. Do not thaw them first.
- In a bowl, combine the barbecue sauce, grape jelly, Worcestershire sauce, garlic powder, onion powder, black pepper, and red pepper flakes.
- Whisk the sauce until it looks smooth and glossy.
- Pour the sauce over the meatballs in the slow cooker.
- Gently stir so each meatball gets coated with sauce.
- Cover and cook on low for 4 hours, or on high for 2 hours.
- Stir once around the halfway mark.
- During the last 30 minutes, remove the lid completely to let the sauce thicken and cling.
- Cook until the meatballs are hot through and the sauce coats the back of a spoon.
- Serve straight from the pot to keep everything warm.