Description
This Slow-Cooker Grape Jelly Meatballs recipe combines the sweet and tangy flavors of grape jelly and barbecue sauce with a spicy kick from sriracha, creating an irresistible appetizer or main dish. The slow cooking process ensures the meatballs become tender and soak up the rich sauce, making it perfect for gatherings or easy weeknight dinners.
Ingredients
Scale
Meatballs
- 2 lb. frozen meatballs
Sauce
- 2 cups barbecue sauce
- 1 (12-oz.) jar grape jelly
- 1/4 cup sriracha
Instructions
- Combine ingredients: Place the frozen meatballs in the bowl of your slow cooker. Pour in the barbecue sauce, grape jelly, and sriracha over the meatballs. Stir well until all the meatballs are evenly coated with the sauce mixture.
- Cook meatballs: Cover the slow cooker and cook on low heat for 3 to 4 hours. This slow cooking allows the flavors to meld beautifully and the meatballs to become tender and juicy.
- Serve: Before serving, give the meatballs a good stir to redistribute the sauce for an even coating. Serve warm as an appetizer or with your choice of sides for a delicious meal.
Notes
- You can adjust the level of spiciness by varying the amount of sriracha.
- For a party-friendly version, keep the meatballs on the warm setting after cooking to maintain temperature.
- Frozen meatballs can be swapped for fresh homemade meatballs if preferred, though cooking time may vary.
- Serve with toothpicks for easy appetizer-style eating.
- Prep Time: 5 minutes
- Cook Time: 3 to 4 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
