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–+ servings
A bowl of grape jelly and barbecue sauce meatballs.
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4 from 2 votes

Barbecue Meatballs with Grape Jelly

Whip up Barbecue Meatballs with Grape Jelly in no time with just three ingredients, Thye're perfect for any party or holiday get-together!
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Appetizer
Cuisine: American
Keyword: holiday
Servings: 24 servings
Calories: 110kcal

Ingredients
 

  • 2-2 1/2 pounds frozen meatballs beef, turkey, pork, chicken or plant-based
  • 1 cup grape jelly
  • 1 cup barbecue sauce

Instructions

  • Optional step: If you have extra time, bake or sear the meatballs first. If baking them, place the meatballs in a single layer on an aluminum foil or parchment paper lined baking sheet. Bake according to package directions. If searing them, place in a large skillet over medium heat. Cook, stirring occasionally, until the exterior is slightly browned. This should take about 4-6 minutes.
  • To a large crockpot, whisk together grape jelly and barbecue sauce. 
  • Add the meatballs to the mixture, and stir until coated well. 
  • Cover and cook on low heat for 4-5 hours or high heat for 2-3.
  • Once the cooking time has completed, uncover, stir well, then set the heat the warm for serving. 
  • You can serve them as an appetizer with toothpicks or over rice for a main dish.

Video

Notes

Pro Tips and Substitutions

  • Thawing Meatballs. If time allows, let the frozen meatballs thaw in the refrigerator before cooking for even better texture. However, you can cook them directly from frozen if you're pressed for time.
  • Make Homemade Meatballs. Want made-from-scratch, homestyle meatballs, follow this easy recipe. Roll the meat into 1-inch balls and bake at 350°F 20-25 minutes or until golden brown with an internal temperature of 165°F is reached.
  • Spice it Up. Add a splash of hot sauce, cayenne pepper, or chili flakes to the barbecue sauce for an extra kick if you enjoy a bit of heat.
  • Garnish Options. Add a pop of color and freshness with sliced green onion, cilantro, or chives.

Storage

Store any leftover meatballs in an airtight container in the refrigerator for up to 3-5 days. To freeze, place the cooled meatballs in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. Reheat in the oven or microwave when ready to serve.

Nutrition

Calories: 110kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 138mg | Potassium: 93mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.3mg
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