Whether it’s a holiday bash, a Sunday kickoff, or a casual get-together, these meatballs are consistently the first thing to disappear. The secret is the magical glaze created by the jelly and sauce!

What You’ll Need

1 Bag (approx. 2 lbs) Frozen Meatballs: Standard beef, turkey, or plant-based all work great.
1 Jar (12 oz) Grape Jelly: This provides the iconic sticky sweetness.
1 Bottle (12-18 oz) BBQ Sauce: Use a smoky BBQ for a classic taste, or swap for Chili Sauce (like Heinz) if you want a zesty kick.

Simple Prep Steps

Load the Pot: Dump the frozen meatballs directly into your slow cooker. No need to thaw them first!
Make the Glaze: Pour the BBQ sauce and grape jelly over the meatballs.
Pro-Tip: If you prefer a smoother sauce, whisk the jelly and BBQ sauce together in a small bowl before pouring, but it will melt down perfectly either way.
Slow Cook: * Low Heat: 3 to 4 hours (Best for deep flavor absorption).
- High Heat: 1.5 to 2 hours (If you’re in a pinch for time).
Finish & Serve: Give them a good stir to ensure every meatball is glossy and coated. Keep the slow cooker on the “Warm” setting for serving.

Why This Works

The acidity of the BBQ sauce balances the sugar in the grape jelly, creating a complex, savory-sweet glaze that tastes like you spent hours on it.

Want to level it up?

Add Heat: Throw in a pinch of red pepper flakes or a teaspoon of Sriracha.
Add Garnish: Sprinkle with sliced green onions or sesame seeds before serving.