Meatballs with Grape Jelly and BBQ Sauce in the Slow Cooker Recipe

A spoon scooping glossy, sauce-covered meatballs with grape jelly and BBQ sauce from a plate.

5 from 6 votes

Meatballs with Grape Jelly and BBQ Sauce in the Slow Cooker Recipe

These Meatballs with Grape Jelly and BBQ Sauce in the Slow Cooker are a perfect way to enjoy a flavorful, slow-cooked dish with minimal effort.

Prep Time30

Cook Time3 30

Total Time4

Course: Appetizer

Cuisine: American

Diet: Dairy Free

Servings:

Calories: 330kcal

Author: Andrea

Equipment

Slow Cooker

Ingredients

For the Meatballs

1/3 c. breadcrumbs (panko or regular)
1/4 c. milk or buttermilk
1 egg
3 tbsp. minced onion
1/2 tsp. dried parsley
1 tsp. garlic powder
1/4 tsp. coarse kosher sea salt
1/4 tsp. ground black pepper
1-1 1/4 lb. ground beef
1 tbsp. olive oil

For the Sauce

5 oz. grape jelly
1/3 c. Heinz Chili Sauce
1/3 c. BBQ sauce
2 tbsp. water or apple juice

Instructions

In a medium mixing bowl, combine breadcrumbs, milk, and egg. Let the mixture stand for 3 minutes or until the crumbs soften. Add minced onion, parsley, garlic powder, salt, and pepper, then mix. Using your hands, gently mix in ground beef until well combined.
For dinner-sized meatballs, use a standard-sized cookie scoop to form the meatballs. For appetizer-sized meatballs, use two teaspoons.
If the slow cooker does not have a sauté function, heat olive oil in a large nonstick skillet set over medium heat. Once hot, add the meatballs and brown them on all sides for about 10 minutes. Transfer the meatballs to the slow cooker.
Whisk together all ingredients for the sauce in a small mixing bowl, then pour over the meatballs.
Turn the slow cooker to low and cook for 3–4 hours. Serve the meatballs warm.

Notes

STORE leftover Grap Jelly BBQ Meatballs in an airtight container in the refrigerator for 3–4 days.

If you plan to keep them longer, FREEZE them. Let the meatballs cool completely before transferring them to a freezer-safe bag or container. They can be frozen for up to 3 months for the best quality.

When ready to eat, thaw frozen meatballs overnight in the fridge for the best texture. To REHEAT, the oven is the best option for maintaining flavor and texture. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 8–10 minutes. You can also warm them in the microwave or on the stovetop over low heat, stirring occasionally.

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