- 32 oz bag frozen meatballs (I like the Italian Style Beef)
- 18 oz BBQ sauce
- 18 oz grape jelly
- Combine an 18oz bottle of your favorite BBQ sauce with approximately 18oz of grape jelly into your crockpot, and then stir until well combined.
- Add about 50 frozen, fully cooked meatballs to the mixture, and then stir them in until they are well coated.
- Cook on high in your slow cooker for about 3 hours.
Replace the BBQ sauce for Chili Sauce (next to the ketchup in the grocery stores) for a less sweet and more tangy flavor, or consider using a combination of both. A little bit of mustard is also good in the mix to tame the sweetness a bit.
Add Cayenne pepper or hot sauce to kick up the heat factor.
You can use plain or Italian style frozen meatballs for this recipe.
I’ve found that a thicker BBQ sauce works best (like Sweet Baby Ray’s), otherwise the sauce may turn out a bit runnier than desired.
Although I’ve never tried it, I’ve read that other flavors of jelly like strawberry or apricot also work well for this recipe.
Try using a liner in your crockpot for easier cleanup.