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BBQ Meatballs Crockpot

BBQ Meatballs Crockpot

This BBQ Meatballs Crockpot recipe offers a wonderfully simple and incredibly delicious way to prepare a crowd-pleasing appetizer or main course. This versatile dish utilizes your slow cooker to effortlessly transform humble ingredients into a flavorful, savory delight that's perfect for any occasion.
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Prep Time 5 minutes
Cook Time 3 hours
Low Cook Time 4 hours
Total Time 3 hours 5 minutes
Servings: 1 batch
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound frozen fully cooked meatballs
  • 1 18 ounce bottle barbecue sauce
  • 1 cup grape jelly
  • 1/2 cup packed brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
Optional Garnish
  • chopped fresh parsley
  • green onions

Equipment

  • Slow Cooker
  • Spoon
  • Spatula
  • Saucepan
  • Microwave-safe dish
  • Freezer-safe bags
  • Airtight container

Method
 

  1. In your slow cooker, add the frozen fully cooked meatballs. Pour the entire bottle of barbecue sauce over the meatballs.
    1 pound frozen fully cooked meatballs, 1 18 ounce bottle barbecue sauce
  2. Spoon the grape jelly and brown sugar over the meatballs and sauce. Add the Worcestershire sauce, garlic powder, and onion powder.
    1 cup grape jelly, 1/2 cup packed brown sugar, 1 tablespoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder
  3. Using a spoon or spatula, gently stir all the ingredients together until the meatballs are evenly coated with the sauce mixture. Be careful not to break up the meatballs too much.
  4. Cover the slow cooker and cook on high for 2-3 hours, or on low for 4-5 hours. The meatballs should be heated through and the sauce should be bubbly and slightly thickened.
  5. Once cooked, stir the meatballs again. Serve hot, garnished with fresh parsley or green onions if desired.
    chopped fresh parsley, green onions

Notes

Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat on stovetop, microwave, or slow cooker. Can be frozen for up to 2-3 months.