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Deliciously cooked crockpot meatballs in a savory sauce.
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Best Crockpot Meatballs

Creamy, tangy, and melt-in-your-mouth juicy, these Best Crockpot Meatballs are a comfort food favorite that fills the house with warm aromas.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Appetizer, Main
Cuisine: American
Keyword: Easy, Slow Cooker
Servings: 6 servings

Equipment

  • Crockpot
  • Mixing Bowl

Ingredients

Ingredients

  • 1 jar (32 oz) Grape jelly room temperature
  • 1 bottle (12 oz) BBQ sauce or chili sauce your choice
  • 1 large package (2-3 lbs) Frozen meatballs straight from the freezer
  • 2 tablespoons Ketchup room temperature
  • 1 tablespoon Brown sugar lightly packed
  • 1/4 cup Water

Instructions

  • Add the grape jelly and BBQ or chili sauce to the Crockpot.
  • Stir in the ketchup, brown sugar, and water until the sauce is smooth and well combined.
  • Add the frozen meatballs to the sauce and gently stir to coat them on all sides.
  • Cover the Crockpot and cook on LOW for 4–6 hours or on HIGH for 2–3 hours, stirring once or twice during cooking.
  • Taste the sauce near the end and adjust sweetness or tang by adding more ketchup or brown sugar if desired.
  • Serve warm as an appetizer or over rice, mashed potatoes, or noodles.

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days. You can freeze the meatballs and sauce for up to 3 months.