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Grape Jelly BBQ Meatballs

Grape Jelly BBQ Meatballs are slow-cooked until the sauce turns glossy and sticky, coating frozen fully cooked meatballs evenly. This easy method uses grape jelly for a sweet-savory glaze that clings as the meatballs heat through.
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 320

Ingredients
  

Meatballs
  • 2 lb frozen fully cooked meatballs Frozen is fine—no thawing needed.
BBQ glaze
  • 18 oz BBQ sauce Use your favorite brand for the base flavor.
  • 1 cup grape jelly Stir until fully melted and incorporated.
  • 1 tbsp Worcestershire sauce Adds savory depth to the glaze.
  • 0.5 tsp garlic powder Seasoning for a gentle garlic aroma.
Garnish
  • 0.25 chopped fresh parsley Optional but recommended for a fresh finish.

Equipment

  • 1 slow cooker

Method
 

Make the grape jelly BBQ sauce
  1. Whisk BBQ sauce, grape jelly, Worcestershire sauce, and garlic powder in a slow cooker until the jelly starts to break up and blend with the sauce.
  2. Add frozen fully cooked meatballs to the slow cooker and stir to coat every meatball in the sauce mixture.
Slow cook
  1. Cover and cook on LOW for 3-4 hours, stirring once halfway through, until meatballs are heated through.
  2. If cooking on HIGH, cover and cook for about 2 hours, stirring once halfway through, until meatballs are heated through.
  3. Stir the mixture until the sauce looks glossy and clings to the meatballs, adding a quick stir to help even heating.
Serve
  1. Garnish with chopped fresh parsley, then keep on WARM and serve with toothpicks.

Notes

For the best glossy finish, stir once halfway and again at the end so the sauce thickens and coats the meatballs. Store leftovers in a covered container in the refrigerator for up to 3 days; reheat on WARM in the slow cooker until hot. Freezing is yes—freeze up to 2 months and thaw in the refrigerator before reheating. For a gluten-free option, use a Worcestershire sauce brand labeled gluten-free.