Why You’ll Love This Recipe
These Crockpot Meatballs are an easy, set-it-and-forget-it meal or appetizer that requires minimal prep and yields maximum flavor. The chili sauce and grape jelly create an irresistible sauce that’s both sweet and tangy, perfectly complementing the savory meatballs. Plus, with only a few ingredients and a crockpot to do all the work, this recipe is a true time-saver for busy weeknights or gatherings.
Ingredients
For the Meatball Base:
- 2 pounds frozen homestyle meatballs
- 1 (12 oz) bottle chili sauce
- 1 cup grape jelly
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Optional Garnishes:
- Chopped fresh parsley
- Sesame seeds
- Sliced green onions
Serving Options:
- Toothpicks (for appetizers)
- White rice
- Mashed potatoes
- Egg noodles
Directions
Step 1: Prepare the Crockpot
- Lightly spray the interior of your crockpot with cooking spray to ensure easy cleanup and prevent sticking.
Step 2: Add the Meatballs
- Open the bag of frozen homestyle meatballs and spread them evenly across the bottom of the crockpot. There’s no need to thaw them—just place them in the pot as is.
Step 3: Make the Sauce
- In a medium mixing bowl, combine the chili sauce, grape jelly, Worcestershire sauce, garlic powder, onion powder, and black pepper. Whisk together until smooth and glossy.
Step 4: Coat the Meatballs
- Pour the sauce mixture over the frozen meatballs, using a large spoon to make sure each meatball is generously coated.
Step 5: Slow Cook the Meatballs
- Cover the crockpot and set it to cook:
- For the most tender results, cook on low for 5 to 6 hours.
- If you’re short on time, cook on high for 2.5 to 3 hours.
- Halfway through cooking, stir the meatballs gently to redistribute the sauce, ensuring even coating and flavor absorption.
Step 6: Serve
- Once the meatballs are fully cooked and tender, serve them directly from the crockpot.
- For appetizers, use toothpicks for easy serving.
- Serve them over white rice, mashed potatoes, or egg noodles for a complete meal.
- Optionally, garnish with chopped fresh parsley, sesame seeds, or sliced green onions for extra flavor and a pop of color.
Servings and Timing
- Yield: 6-8 servings
- Prep time: 5 minutes
- Cook time: 5 to 6 hours on low (or 2.5 to 3 hours on high)
- Total time: 25 minutes (active prep time) + slow cook time
Variations
- Spicy Meatballs: Add a little hot sauce or red pepper flakes to the sauce for a spicy kick.
- Meatball Sub: Serve the meatballs on a sub roll with melted cheese for a quick and delicious sandwich.
- Vegetarian Option: Swap in vegetarian meatballs to make this dish suitable for those on a plant-based diet.
Storage/Reheating
- Storage: Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the crockpot on low or in the microwave until heated through. Add a bit of water or broth if the sauce has thickened too much.
FAQs
Can I use homemade meatballs?
Yes! You can use homemade meatballs instead of frozen ones. Just make sure they are cooked before adding them to the crockpot.
Can I make these meatballs ahead of time?
Yes! You can prepare the meatballs and sauce in advance and store them in the fridge until you’re ready to cook them. Simply add them to the crockpot and cook as directed.
Can I freeze the meatballs?
Yes, you can freeze the cooked meatballs and sauce for up to 3 months. When you’re ready to serve, thaw them in the fridge overnight and reheat them in the crockpot.
Conclusion
These Crockpot Meatballs are a versatile, easy-to-make dish that’s perfect for both quick weeknight dinners and special gatherings. The combination of sweet grape jelly and tangy chili sauce creates a flavor-packed glaze that perfectly complements the tender, savory meatballs. Whether you serve them as an appetizer, over rice, or alongside mashed potatoes, they’re sure to be a crowd-pleaser!
Crockpot Meatballs Recipe
- Prep Time: 5 minutes
- Cook Time: 5 to 6 hours on low (or 2.5 to 3 hours on high)
- Total Time: 25 minutes (active prep time) + slow cook time
- Yield: 6-8 servings
- Category: Appetizer, Main Course
- Method: Slow Cooker
- Cuisine: American
Description
These Crockpot Meatballs are a delicious combination of savory meatballs slow-cooked in a sweet and tangy glaze made with chili sauce and grape jelly. Perfect for appetizers or a full meal, this easy recipe requires minimal prep and is full of flavor.
Ingredients
2 pounds frozen homestyle meatballs
1 (12 oz) bottle chili sauce
1 cup grape jelly
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
Optional Garnishes:
Chopped fresh parsley
Sesame seeds
Sliced green onions
Serving Options:
Toothpicks (for appetizers)
White rice
Mashed potatoes
Egg noodles
Instructions
- Lightly spray the interior of your crockpot with cooking spray.
- Place the frozen meatballs evenly across the bottom of the crockpot (no need to thaw).
- In a medium bowl, combine chili sauce, grape jelly, Worcestershire sauce, garlic powder, onion powder, and black pepper. Whisk together until smooth.
- Pour the sauce mixture over the meatballs and stir to coat.
- Cover and cook on low for 5-6 hours or on high for 2.5-3 hours. Stir halfway through for even flavor absorption.
- Once cooked, serve directly from the crockpot. For appetizers, use toothpicks; for a full meal, serve over rice, mashed potatoes, or egg noodles.
- Optionally, garnish with chopped parsley, sesame seeds, or sliced green onions.
Notes
For spicy meatballs, add hot sauce or red pepper flakes to the sauce mixture.
To make meatball subs, serve on sub rolls with melted cheese.
For a vegetarian option, swap in vegetarian meatballs.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
