Slow Cooker BBQ Meatballs

Description

Slow Cooker BBQ Meatballs

Ingredients

2 lbs frozen meatballs (store-bought or homemade)
1 1/2 cups BBQ sauce (your favorite brand)
1 cup grape jelly
1 tbsp Worcestershire sauce
1 tsp garlic powder
Fresh parsley (chopped, for garnish)
Directions

Combine the sauce: In a slow cooker, mix BBQ sauce, grape jelly, Worcestershire sauce, and garlic powder until smooth.
Add the meatballs: Place the frozen meatballs into the slow cooker and stir gently to coat them evenly with the sauce.
Cook: Cover and cook on low for 4-5 hours or on high for 2-3 hours, stirring occasionally.
Serve: Garnish with fresh parsley and serve warm as an appetizer or over rice for a hearty meal!

Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 8-10
Calories: 280 kcal per serving

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Step-by-Step Guide

Follow these detailed instructions for perfect slow cooker meatballs every time.

1. Prepare Your Slow Cooker: Lightly grease the insert of your 4-6 quart slow cooker with non-stick spray for easier cleanup.
2. Create the Sauce: In a medium bowl, whisk together the BBQ sauce, grape jelly, Worcestershire sauce, and garlic powder until the jelly is mostly incorporated and the mixture is smooth. Pour this into the bottom of the slow cooker.
3. Add the Meatballs: Place the frozen meatballs directly into the sauce. Using a large spoon or spatula, gently fold the meatballs into the sauce until they are evenly coated. Avoid over-stirring to prevent breaking.
4. Cook: Cover with the lid and set to your desired setting. For the best, most tender results, cook on LOW for 4-5 hours. If short on time, cook on HIGH for 2-3 hours. Stir gently once or twice during cooking if possible.
5. Final Touch: Once cooking is complete, give the meatballs a final gentle stir. The sauce will have thickened. Transfer to a serving dish and garnish with freshly chopped parsley.

Serving Suggestions

These versatile meatballs can be served in numerous ways to suit any occasion.

• Classic Appetizer: Serve straight from the slow cooker on the “warm” setting with toothpicks for easy grabbing.
• Hearty Main Dish: Spoon over a bed of steamed rice, mashed potatoes, or buttered egg noodles for a comforting dinner.
• Party Sub: Pile meatballs into split hoagie rolls and top with provolone cheese for a crowd-pleasing sandwich.
• Potluck Perfect: Bring them in the slow cooker to keep warm. They pair wonderfully with coleslaw, cornbread, or a simple green salad.

How-to Summary

In summary, combine BBQ sauce and grape jelly with seasonings in a slow cooker. Add frozen meatballs, stir to coat, and cook on low for 4-5 hours. Garnish and serve as an easy, crowd-favorite appetizer or main course.

Frequently Asked Questions

Can I use homemade meatballs? Absolutely. If using homemade, ensure they are fully cooked and browned before adding to the slow cooker. Reduce cooking time to 2-3 hours on low just to heat through and absorb the sauce.

Can I make this recipe ahead of time? Yes. You can combine the sauce and frozen meatballs in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the base and start cooking, adding 30 extra minutes to the time.

What can I substitute for grape jelly? Apple jelly, peach preserves, or red currant jelly are excellent substitutes. For a less sweet option, use 1/2 cup of pineapple juice mixed with 1/2 cup of brown sugar.

How do I store and reheat leftovers? Store cooled meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan on the stove or in the microwave, adding a splash of water if the sauce is too thick.

Can I double this recipe? Yes, but use a 6-quart or larger slow cooker to ensure even cooking. You may need to extend the cooking time by about 1 hour on the low setting.

Common Mistakes to Avoid

• Over-stirring: Stirring too frequently, especially with a utensil that can break the meatballs, can cause them to fall apart. Stir gently and only once or twice during cooking.
• Using Fresh Meatballs: Adding raw meatballs to the sauce will result in a greasy, unappealing dish. Always use pre-cooked (frozen or homemade) meatballs.
• High Heat for Too Long: Cooking on high for the full duration can sometimes cause the edges to burn or the meatballs to become tough. Low and slow is best for tender results.
• Not Adjusting Sauce Thickness: If your sauce is too thin at the end of cooking, remove the meatballs, set the slow cooker to high, and let the sauce reduce uncovered for 15-20 minutes.

Conclusion

These Slow Cooker BBQ Meatballs are the ultimate set-it-and-forget-it recipe, perfect for busy weeknights, game day gatherings, or potlucks. The magical combination of sweet grape jelly and tangy BBQ sauce creates an irresistibly sticky glaze that everyone loves. With minimal prep and maximum flavor, this dish is guaranteed to become a reliable favorite in your recipe collection. Enjoy the simplicity and the delicious results!