Frozen meatballs, BBQ sauce, and grape jelly make these easy crockpot meatballs the ultimate no-fuss appetizer or weeknight lifesaver.
So, here’s the truth: these Easy Crockpot Meatballs weren’t born from some genius kitchen moment or a passed-down family recipe. They came from straight-up desperation. I was hosting a last-minute thing—kind of a “yeah, come by if you’re free” situation that turned into “oops, 17 people are coming and I have one bag of tortilla chips.”
I had a few things in the freezer. One of them was a giant bag of frozen meatballs I’d bought on sale like… three months before and never touched. I remembered hearing somewhere (Pinterest? My mom? No idea honestly) that you could toss meatballs into a slow cooker with BBQ sauce and grape jelly and it would work. I thought it sounded completely weird. And yes, I had doubts. Like, real ones.
But I did it anyway.
Six hours later? Those meatballs were the first thing gone. Gone. Not a single one left. Someone even scraped the sauce from the bottom of the crockpot with a tortilla chip. I should’ve been horrified, but honestly? I was kinda proud.
And ever since that chaotic, snack-filled night, these meatballs have been the thing. I bring them to potlucks. I make them when I forget to defrost anything for dinner. They show up at holidays, birthdays, random football Sundays when I couldn’t care less about the game but will never turn down snacks.
Why You’ll Love This Easy Crockpot Meatballs Recipe?
First off, these crockpot meatballs are painfully easy. I mean… dump-three-things-into-a-slow-cooker-and-walk-away kind of easy. If you can open a jar and stir a spoon, you’re in. And yet somehow, the flavor feels like it came from a secret sauce that’s been simmering for hours (which… I guess it kind of has?).
The BBQ sauce gives it that smoky tang, the grape jelly melts down into this sticky, sweet glaze, and the meatballs soak it all up like little flavor-packed sponges. There’s something oddly nostalgic about them too. I don’t know if it’s the grape jelly or the fact they remind me of those retro cocktail party appetizers people used to stick toothpicks in and pretend were elegant. But whatever it is, it works.
And here’s the thing: these easy slow cooker meatballs aren’t trying to be fancy. They’re here to make your life easier. To save you on the nights when cooking feels like a personal attack. And they always show up. Always.
Ingredient Notes:
If you’re already panicking about whether this recipe calls for breadcrumbs or finely diced onions or some obscure spice blend—take a breath. This is not that kind of recipe.
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2 lbs frozen meatballs – Yep, just a bag from the freezer section. Beef, turkey, plant-based—totally your call. I usually go with classic beef because it’s what my kids will actually eat without a debate.
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15 oz BBQ sauce – Go with your favorite. I like mine a little smoky with a hint of sweetness. Sometimes I mix two if I’m feeling wild (or just indecisive at the grocery store).
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32 oz grape jelly – The most eyebrow-raising part. But don’t knock it ’til you try it. It melts into the BBQ sauce and turns into something sticky and wonderful. It’s the weird glue that holds it all together.
How To Make Easy Crockpot Meatballs?
Step 1: Sauce base.
Grab your slow cooker. Dump in the BBQ sauce and the jelly. Stir them together until you’ve got this shiny, weird-looking sauce that kinda smells like a cookout and a PB&J had a baby. (I know, I’m not selling it well—but stick with me.)
Step 2: Toss in the meatballs.
Straight from the freezer. No thawing. No preheating. Nothing. Just chuck ’em in and stir until they’re at least vaguely coated in the sauce. Some will still be frozen clumps—that’s fine. They’ll separate as they cook.
Step 3: Cook low and slow.
Cover the crockpot. Set it on low. Now go do literally anything else for the next six hours. I’ve gone to Target. Taken naps. Forgot I was even cooking. The smell eventually reminds me, and it’s always a good surprise.
Step 4: Stir + serve.
Once they’re bubbling and soft, give them one last stir. Then serve however you want: right out of the crockpot with toothpicks, piled into buns, or over mashed potatoes if you’re fancy like that.
Storage Options:
I’m not gonna lie—these BBQ grape jelly meatballs disappear fast. But if you manage to stash a few away, they’re great the next day.
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Fridge: Store in a sealed container for up to 4 days. Reheat in the microwave or toss them back in the slow cooker if you’re feeding a crowd again.
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Freezer: They freeze beautifully. Let them cool, then store in a freezer-safe container or bag. Thaw overnight and reheat on the stove or in the crockpot. I’ve done this for holidays. It’s a game changer.
Variations and Substitutions:
Once you’ve made them once, you’ll probably start experimenting. I mean, how could you not?
Want To Save This Recipe?
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Try cranberry jelly instead of grape. Adds a little tang and feels weirdly festive.
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Make it spicy. Add a splash of hot sauce or red pepper flakes if you like heat.
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Use chili sauce instead of BBQ. That’s the original 1970s cocktail meatball thing. Totally retro and still delicious.
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Add a splash of Worcestershire or soy sauce. Gives it depth, makes people think you did more than you did.
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Use turkey or chicken meatballs. Or plant-based if you’re going meatless. The sauce doesn’t care.
What to Serve with Easy Crockpot Meatballs?
These meatballs play well with just about anything. Serve ’em as…
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An appetizer. Just stick some toothpicks in and call it done.
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Dinner. Spoon them over mashed potatoes, rice, or buttered noodles.
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Game day snacks. People will be dipping chips in the sauce. It’s inevitable.
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Sliders. On tiny buns with melty cheese. Trust me on this.
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With a side salad. To pretend we’re making healthy choices.
Frequently Asked Questions:
Do I really have to use grape jelly?
Technically no, but it’s kinda the star of the show. Other jellies work, but grape gives that signature sweet-tangy thing.
Can I cook on high instead?
Yep. 2–3 hours on high works if you’re in a rush. Just stir once halfway through so it doesn’t stick.
Can I use homemade meatballs?
Absolutely. Just make sure they’re fully cooked before they go into the crockpot. This recipe isn’t meant to cook raw meat.
So… what do you think? You in? These Easy Crockpot Meatballs might sound too simple to be impressive, but don’t let that fool you. They’ve saved my hide more times than I can count. And every time, someone asks for the recipe and gives me that look when I say, “Oh, just jelly and BBQ sauce.”
Try ’em. Keep it chill. And if you end up eating six straight from the crockpot with a fork? Yeah… same.
Let me know how yours turn out—I wanna hear if they disappeared before dinner even started.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Crockpot Meatballs
Ingredients
- 2 pounds frozen pre-cooked meatballs
- 15 ounces barbecue sauce any preferred variety
- 32 ounces grape jelly
Instructions
Prepare the sauce:
- In the base of a large slow cooker, add the barbecue sauce and grape jelly. Stir thoroughly until the ingredients are well combined and smooth.
Add the meatballs:
- Place the frozen meatballs into the slow cooker. Gently toss or stir to ensure all meatballs are evenly coated with the sauce mixture.
Cook:
- Cover the slow cooker with the lid and cook on the low setting for approximately 6 hours, or until the meatballs are fully heated through and the sauce has thickened slightly.
Stir and serve:
- Before serving, stir once more to ensure the meatballs are evenly coated. Serve warm, either directly from the slow cooker or transferred to a serving dish as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
