These Grape Jelly Meatballs are frozen meatballs slow cooked in grape jelly and BBQ sauce. Three ingredients and about 3 minutes of prep, and then the crockpot does the rest.
The grape jelly melts into the BBQ sauce and cooks down into a sweet, tangy, sticky glaze that coats every meatball.
I'm into meatballs (can you tell?). I love how much flavor they carry, and these double as a party snack or a main dish with pasta or Mini Roast Potatoes. Kids love them just as much as grown-ups do!
The jelly's sweetness balances the smoky, tangy BBQ sauce, so you get a sauce that tastes like more than two ingredients.
If you love these, you should try my Cranberry Slow Cooker Meatballs, Slow Cooker Asian Meatballs, and Greek Chicken Meatballs, too. The cranberry meatballs are the best match, and I make them the same way. Making a game day spread? Serve these next to a batch of Air Fryer Chicken Wings.
Ingredients for Grape Jelly Meatballs
- Grape jelly - Any good old grape jelly will do.
- BBQ sauce - I like Sweet Baby Ray's original, but a smoky or spicy one works too.
- Frozen meatballs - Any meatballs will do, and you can make your own if you prefer. Gluten free frozen meatballs are easy to find.
See recipe card for quantities.
Keeping Grape Jelly Meatballs Gluten Free
Most frozen meatballs use breadcrumbs, so the meatballs are the swap here. Gluten free frozen meatballs are easy to find, so look for gluten free on the bag. If you make your own, use gluten free breadcrumbs.
Check the label on your BBQ sauce too. Many are gluten free, but some use malt vinegar or wheat based thickeners, and recipes change.
How to Make Grape Jelly Meatballs
Add everything to the crockpot
Put the grape jelly, BBQ sauce, and frozen meatballs in the crockpot and stir until every meatball is coated.
Cook low and slow
Cook on high for 3 hours or on low for 4 to 5 hours, stirring once or twice if you're home.
Check the temperature
Once the meatballs reach 165°F inside, turn the crockpot to keep warm and serve.
Or make them on the stovetop
Add the grape jelly, BBQ sauce, and frozen meatballs to a large pot over medium-low heat. Simmer for about 30 minutes, stirring often so the jelly doesn't scorch, until the meatballs reach 165°F inside.
Pro Tips
Use a thermometer. Cooking times vary with your crockpot and the size of the meatballs, so 165°F in the center tells you they're ready.
Save time by heating the meatballs first. If you're in a hurry, bake the meatballs according to the bag directions, then add everything to the crockpot on high. This should cut your time in half.
Keep the heat low on the stove. The sugar in the jelly can burn on the bottom of the pot, so keep the heat medium-low and stir often.
Keep them warm for a party. Once they're hot, switch the crockpot to keep warm and set out toothpicks.
Garnish for color. Chopped green onion or parsley on top makes them look a lot less brown on the table. They're cute threaded on a skewer, too.
Variations
Want to experiment? Try one of these.
- Coca-Cola BBQ meatballs - Add ½ cup of Coca-Cola or Dr Pepper to the sauce.
- Buffalo ranch meatballs - Replace the grape jelly with ranch dressing and mix in a few tablespoons of buffalo sauce.
- Peach BBQ meatballs - Use peach preserves instead of grape jelly. Also really good!
- Vegan meatballs - Use plant-based meatballs and a vegan BBQ sauce.
Equipment
All you need is your trusty crockpot, or a large pot for the stovetop.
Storage
Store leftover meatballs with their sauce in a sealed container in the fridge for up to 4 days. They also keep in the freezer for up to 3 months.
Reheat them in the microwave, on the stovetop, or back in the crockpot until they reach 165°F.
Frequently Asked Questions
About 3 hours on high or 4-5 hours on low. Check that the center of a meatball reads 165°F before serving.
Two cups of grape jelly and two cups of BBQ sauce for a 32-ounce bag of frozen meatballs.
It sweetens the BBQ sauce and thickens it into a sticky glaze. Nobody ever guesses there's jelly in it.
Any flavor of jelly works, but it will change the taste a bit. Orange marmalade adds a citrus tang, and peach preserves work really well too.
Absolutely! Brown them in a skillet or bake them in the oven first, so they hold their shape in the sauce.
Serve them with toothpicks as an appetizer, or over pasta or with Mini Roast Potatoes for dinner.
Related
Looking for other recipes like this? Try these.
Grape Jelly Meatballs
Ingredients
- 2 cups grape jelly
- 2 cups BBQ sauce - original flavor
- 32 ounces frozen meatballs
Instructions
- Combine everything in a crockpot and mix until all of the meatballs are well coated with both the jelly and the BBQ sauce.
- Set the crockpot on high for 3 hours, or on low for 4-5 hours.
- After the meatballs have all reached an internal temperature of 165°F, turn the crockpot to "keep warm" and serve.
Equipment
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
personal recipe book says
These grape jelly meatballs look absolutely delicious! I love how simple and easy this recipe is—just three ingredients and a crockpot. Perfect for a hassle-free appetizer or main dish. The substitution ideas and variations are great too, especially the peach BBQ twist! Can't wait to try this.
Ed Janssen says
used cranberry sauce ---thumbs up flavor
Toots says
I've been making grape jelly meatballs since the mid 60's..I alway's add chopped (real finely chopped ) onion and Green Hot Sauce , since panko came out I switched from my breadcrumbs to the panko < be careful too much will dry out and of course one whipped egg and seasoning.../ I bown the meatballs AFTER I mix all the ingredients together...then transfer to
slow cooker for couple hours..........yummy