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BBQ Meatballs Crockpot

BBQ Meatballs Crockpot

Discover the simplest way to achieve delicious results with this BBQ Meatballs Crockpot recipe, a versatile dish perfect for busy weeknights or crowd-pleasing appetizers. This slow cooker marvel transforms basic ingredients into a flavor-packed, comforting meal with minimal effort, making it an indispensable addition to your recipe repertoire.
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Prep Time 10 minutes
Cook Time 3 hours
Cooking Time (High) 1 hour
Total Time 3 hours 10 minutes
Servings: 1 batch
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound frozen pre-cooked meatballs (beef, turkey, or a mix)
  • 1 (18 ounce) bottle your favorite BBQ sauce
  • 1/2 cup grape jelly or apricot preserves
  • 1/4 cup finely chopped onion (optional, for added flavor)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, for deeper flavor)
  • Salt and freshly ground black pepper to taste

Equipment

  • Slow Cooker
  • Saucepan for reheating on stovetop
  • Microwave-safe dish for reheating
  • Airtight container for storing leftovers
  • Freezer-safe bags or containers for freezing

Method
 

  1. Place the frozen pre-cooked meatballs directly into your slow cooker. There's no need to thaw them beforehand, making this recipe exceptionally convenient.
    1 pound frozen pre-cooked meatballs
  2. Pour the entire bottle of BBQ sauce over the meatballs. Next, add the grape jelly (or apricot preserves) – this is the secret ingredient that balances the tanginess of the BBQ sauce with a touch of sweetness. Stir in the finely chopped onion (if using), Worcestershire sauce, garlic powder, and smoked paprika (if using). Gently toss everything together to ensure the meatballs are evenly coated.
    1 (18 ounce) bottle your favorite BBQ sauce, 1/2 cup grape jelly or apricot preserves, 1/4 cup finely chopped onion, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika
  3. Season the mixture with salt and freshly ground black pepper, starting with a small amount as the BBQ sauce and jelly may already contain salt. Stir again to distribute the seasonings.
    Salt and freshly ground black pepper
  4. Cover the slow cooker and set it to the "low" setting. Allow the meatballs to cook for 2 to 3 hours, or until they are heated through and the sauce has thickened and melded together beautifully. Alternatively, you can cook on the "high" setting for 1 to 1.5 hours. Stir occasionally if possible, especially towards the end of the cooking time, to ensure even heating and prevent sticking.

Notes

Allow to cool completely before storing. Refrigerate for up to 3-4 days. To freeze, cool completely, portion into freezer-safe bags or containers, and store for up to 2-3 months. Thaw overnight in the refrigerator before reheating.