Description
Sweet, tangy, and incredibly easy to make, these grape jelly meatballs combine pantry staples like grape jelly and barbecue sauce for a bold, flavorful glaze. Perfect as a party appetizer or a cozy dinner, this recipe is customizable and crowd-pleasing.
Ingredients
1 (32 oz) bag frozen meatballs (beef, turkey, or plant-based)
1 cup grape jelly
1 cup barbecue sauce (your favorite brand or homemade)
1 tablespoon Worcestershire sauce (optional)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Instructions
- In a slow cooker or large saucepan, combine grape jelly, barbecue sauce, Worcestershire sauce (if using), garlic powder, and black pepper. Stir to blend.
- Add frozen meatballs to the sauce and stir until fully coated.
- For slow cooker: cover and cook on high for 2–3 hours or low for 4–5 hours. For stovetop: cover and simmer on low for 20–25 minutes, stirring occasionally.
- Once meatballs are heated through and the sauce is bubbling, stir again and serve warm. Garnish with chopped parsley or green onions if desired.
Notes
Add hot sauce or red pepper flakes for a spicy version.
Cranberry sauce can be used instead of grape jelly.
Use turkey or plant-based meatballs for a lighter or vegetarian option.
Homemade meatballs can be used; just ensure they are fully cooked first.
Try different barbecue sauces like honey BBQ or Korean BBQ for variety.
Store leftovers in the fridge for up to 4 days. Reheat on stovetop or microwave with a splash of water or sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Slow Cooker or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 310
- Sugar: 18g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg
