Description
These Crockpot Meatballs are an easy three-ingredient appetizer made with fully cooked frozen meatballs, grape jelly, and chili sauce. The slow cooker creates a sweet, tangy, and savory glaze while keeping the meatballs tender and warm for parties, potlucks, holidays, or casual family meals.
Ingredients
40 fully cooked frozen meatballs
1 1/2 cups grape jelly
12 ounces chili sauce
Cooking spray, for the slow cooker
Instructions
1. Lightly coat the inside of the slow cooker with cooking spray.
2. Place the frozen meatballs into the slow cooker.
3. Pour the grape jelly over the meatballs.
4. Add the chili sauce.
5. Stir gently so the meatballs are lightly coated.
6. Cover the slow cooker with the lid.
7. Cook on low for 4 to 6 hours or on high for 2 to 3 hours.
8. Stir once or twice during cooking if desired.
9. Check that the meatballs are heated through before serving.
10. Serve warm directly from the slow cooker or spoon over rice for a more filling meal.
Notes
Use fully cooked frozen meatballs for the easiest preparation.
Keep the slow cooker covered as much as possible to help the meatballs stay moist.
Use the warm setting during parties to keep the meatballs ready for serving.
Stir gently so the meatballs do not break apart.
For extra flavor, add barbecue sauce, pineapple, or crushed red pepper flakes.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze the cooked meatballs and sauce in freezer-safe containers for up to 3 months.
Thaw frozen meatballs overnight in the refrigerator before reheating.
Reheat gently in the microwave, on the stovetop, or in the slow cooker until thoroughly hot.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 meatball
- Calories: 81
- Sugar: 7 g
- Sodium: 126 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg