Yield: 8 Servings
Easy Grape Jelly Meatballs
Sweet, sticky, and simple, these Grape Jelly Meatballs are made with just three ingredients, and are the ultimate meatball appetizer! Everyone will fight over the last sweet-and-savory bite.
Ingredients
- 32 ounces frozen, fully-cooked meatballs (or **cooked homemade meatballs)
- 12 ounces barbecue sauce, I use Sweet Baby Ray’s Original
- 10 ounces grape jelly or cranberry jelly
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Instructions
Crockpot Directions:
- In a small bowl, whisk together the barbecue sauce and jelly until well combined.
- Add the jelly mixture to the crockpot, and stir in the meatballs.
- Cover and cook for 2 - 3 hours on HIGH, or 4 - 6 hours on LOW, until the meatballs and sauce are hot.
- Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish.
Stovetop Directions:
- In a large, deep skillet over medium-high heat, add the barbecue sauce and jelly. Stir to combine, and then add the meatballs.
- Cover pan and simmer until the meatballs are warmed through, about 10 minutes. Serve immediately.
Notes
**HOMEMADE MEATBALLS: If you are using homemade meatballs, make sure you cook them first before adding them to the sauce. This recipe for homemade meatballs is perfect for using with Grape Jelly Meatballs.
BBQ SAUCE ALTERNATIVES: Another common way to make grape jelly meatballs is to swap the barbecue sauce for Thai sweet chili sauce.
GRAPLE JELLY ALTERNATIVES: Grape jelly is classic, but cranberry jelly is also delicious. Another popular substitute is orange marmalade.
Nutrition
Serving: 1, Calories: 547kcal, Carbohydrates: 65g, Protein: 17g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 1204mg, Fiber: 4g, Sugar: 47g