Crockpot grape jelly & BBQ meatballs
Remembering My First Go at These Meatballs
Let’s be honest — some recipes just sneak up and steal a spot in your regular rotation, don’t they? When my cousin Sheila first brought a slow cooker full of these weirdly addictive Crockpot grape jelly & BBQ meatballs to our family reunion (two folding tables, three powered extension cords, and way too many opinions), I was super skeptical. Grape jelly? In meatballs? It sounded like someone lost a bet. But I’ll be darned if there wasn’t a line ten deep, scooping them like gold. Long story short, people still talk about those meatballs more than my grandmother’s pecan pie… which honestly feels like a very specific kind of culinary betrayal.
Why I Keep Making These, Despite Myself
I make these whenever I want to guarantee no leftovers (though my husband swears he could eat fifty in one go). My family goes a little nuts for this recipe because it’s that sweet-savory comfort food mashup we never knew we needed; plus, you just toss everything in a slow cooker and call it day! Sometimes, I make them for game night and — sorry, side tangent — one time I used the wrong jelly (I swear the label looked purple in the pantry light) and almost started a riot, but even then, not a single one was left over. My point is: you really can’t mess these up (though, as I learned, pickled herring jelly is not… recommended).
What You’ll Need (but Don’t Get Precious About It)
- 1 bag (about 32 oz or a good, hefty couple of pounds) frozen meatballs – I usually grab beef, but turkey or even chicken works in a pinch; if you’re one of those folks who makes your own meatballs, two enthusiastic thumbs up from me, but I only do this form scratch maybe once a year
- 1 jar (about 18 oz) grape jelly – My gran always insisted on Smucker’s, but honestly, store brand works fine; you can swap in raspberry preserve if grocery stores are out (it’s happened!)
- 1 bottle (18-20 oz) BBQ sauce – A smoky kind is nice; once, I tried a chipotle-honey version and it was weirdly great
- Optional: a shake or three of hot sauce for kick, or a splash of Worcestershire for a bit of edge
How I Pull These Off (Imperfectly!)
- Toss the meatballs in your slow cooker – don’t worry if they’re clumped up. They’ll separate as they cook, promise.
- In a separate bowl (my favorite chipped Pyrex, but any bowl will do), mix together the grape jelly and BBQ sauce. This is the gloopy part, but stick with me. Add your hot sauce or Worcestershire if you feel fancy.
- Pour that mixture over the meatballs. Jiggle the pot a bit so it gets somewhat evenly distributed.
- Slap on the lid. Set to HIGH for 2-3 hours, or LOW for 4-6 hours. This is when I usually sneak a taste after an hour and pretend I’m testing for doneness (but really I’m just impatient).
- Stir about halfway through; don’t panic if the sauce looks thin at first — it thickens up eventually. On second thought, I actually like it when it stays a bit runny; more sauce to mop up, you know?
- Once they’re hot all the way through and the sauce is glossy, you’re good to go. Give ‘em another good stir — this is the part where someone always pokes their head in to ask when they’re ready.
Lil’ Notes from My Kitchen Experiments
- If your sauce seems super runny at the end, leave the lid off for 15 minutes — it’ll thicken up. (Learned this the hard way after one “soup-balls” incident.)
- I always think I need more sauce than I do. But actually, the ratio listed above is just right, unless you really love sopping up extra with bread.
- One time I tried doubling the jelly. Don’t. It was just weirdly sticky…
Variations I’ve Tried (Some Winners, Some Not So Much)
- Made them spicy by using sriracha BBQ and a little chopped jalapeño. Big hit, especially with the macho eaters at the table.
- Did a batch with apricot preserves instead of grape jelly — surprisingly nice for a summer potluck.
- Once(!) I tried adding diced pineapple for a “Hawaiian” vibe. It tasted… confused. Maybe skip that.
Do You Really Need a Crockpot? (And My Secret Lazy Fix)
I mean, yes — a crockpot, slow cooker, whatever you call it, is way easier for this. But you can totally use a Dutch oven on the lowest stovetop setting if you stir every so often (learned this during a power outage — long story, but involved a questionable generator and a lot of yelling). If all else fails, even the oven at 250°F-ish will work, but stir occasionally so nothing sticks. Need a new slow cooker? Serious Eats has a nifty guide to help you pick one.
Honestly, How Long Will These Keep?
All technical advice aside, in my house this never lasts more than a day. But technically, you can stash leftovers in an airtight container in the fridge for 3 days, maybe 4 if you hide them behind the mayo. They reheat beautifully, probably even tasting better the day after. You can freeze them, too! Just let them cool, toss them in freezer bags, and reheat gently in the crockpot or microwave. If you want expert freezing tips, the folks at The Kitchn do a great job explaining it all.
How I Like to Serve These (And You Might, Too)
Straight up with toothpicks? Classic. Over a pile of fluffy white rice? Even better. My family sometimes insists on slider rolls — it’s basically the classiest dinner you can make form a slow cooker, in my humble opinion. For fancier occasions, sprinkle a few chives or cilantro on top. Or skip it if, like me, you forget to buy them half the time.
Real-Life Pro Tips Learned the Hard Way
- I once tried to rush the cooking time on HIGH for just an hour. The meatballs were hot on the outside, still fridge-cold in the middle. Don’t do this, friends. Low and slow wins here.
- If you’re making a double batch, don’t just dump it all in at once; stir the sauce and meatballs together first, or you’ll get jelly pockets that never blend in. Trust me, it’s not fun biting down on a grape-jelly bomb.
- If you’re using homemade meatballs that are super tender, freeze them first or they’ll basically give up and melt into the sauce. Found that out the, uh, messy way.
FAQ — Questions People Actually Ask Me
- Can I use homemade meatballs?
- Totally! Actually, I think homemade taste richer, but freeze ‘em first so they don’t break up in the sauce. And if they look a bit lumpy, that’s fine (mine always do).
- What if I don’t have grape jelly?
- I’ve used raspberry, apricot, even blueberry. All work, though grape is the classic for a reason. Just avoid anything with seeds — learned that one the crunchy way.
- Can I make these on the stovetop?
- Absolutely. Use a big pot or Dutch oven, low heat, stir a lot. It’s not as set-it-and-forget-it, but works if you’re in a hurry or just, y’know, don’t trust slow cookers (hi, Aunt Deb).
- Is this recipe gluten-free?
- Check your BBQ sauce and meatballs — some have surprise flour. But honestly, most store versions these days offer gluten-free options.
- Help, my sauce is runny — did I wreck it?
- Nope! Just cook with the lid off for a bit at the end, or, if you fancy, add a spoonful of cornstarch mixed with a little cold water.
If you made it this far, you probably either really love meatballs or are just as easily distracted as I am. Either way, thanks for reading, pal — hope your next party is as full of laughter (and meatballs) as ours usually is!
Ingredients
- 2 pounds frozen fully-cooked meatballs
- 1 1/2 cups grape jelly
- 1 1/2 cups barbecue sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
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1In a large slow cooker, add frozen meatballs.
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2In a medium bowl, whisk together grape jelly, barbecue sauce, Worcestershire sauce, Dijon mustard, garlic powder, and black pepper until well combined.
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3Pour the sauce mixture over the meatballs in the slow cooker, stirring gently to coat all meatballs.
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4Cover and cook on low for 3 hours, or until meatballs are heated through and the sauce is bubbly.
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5Stir gently before serving. Garnish with chopped fresh parsley, if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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