Description
These Slow-Cooker Grape Jelly Meatballs offer a perfect blend of sweet, spicy, and savory flavors simmered to tender perfection. Combining frozen meatballs with barbecue sauce, grape jelly, and a kick of sriracha, this easy-to-make appetizer or meal is ideal for gatherings or casual dinners. Simply set it and forget it in your slow cooker for a deliciously saucy dish.
Ingredients
Scale
Meatballs
- 2 lb. frozen meatballs
Sauce
- 2 cups barbecue sauce
- 1 (12-oz.) jar grape jelly
- 1/4 cup sriracha
Instructions
- Combine Ingredients: Place the frozen meatballs in the bowl of your slow cooker. Pour in the barbecue sauce, grape jelly, and sriracha over the meatballs. Stir well until all the meatballs are evenly coated with the sauce mixture.
- Slow Cook: Cover the slow cooker and cook on low heat for 3 to 4 hours. This slow cooking allows the flavors to meld beautifully and the meatballs to become tender and juicy.
- Serve Warm: Before serving, give the meatballs a good stir to redistribute the sauce for an even coating. Serve warm as an appetizer or with your choice of sides for a delicious meal.
Notes
- For extra tenderness, use fresh meatballs instead of frozen, adjusting cook time as needed.
- Adjust sriracha amount to suit your preferred spice level.
- This recipe can be doubled for larger crowds, but ensure your slow cooker is large enough.
- Serve with toothpicks for easy party appetizer serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
