These BBQ meatballs are one of those recipes I rely on when I need something easy, comforting, and guaranteed to please a crowd. The sauce is sweet, tangy, and rich, coating every meatball perfectly. I like serving these for parties, potlucks, or even as a simple dinner when I want something hands-off and satisfying.
Why You’ll Love This Recipe
I love this recipe because it uses just a few simple ingredients and takes almost no prep time. The slow cooker does all the work for me, and the flavor only gets better as it cooks. I also like how versatile these meatballs are since I can serve them as an appetizer or turn them into a full meal with rice or mashed potatoes.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
32 ounces frozen fully cooked meatballs
1 cup BBQ sauce
¾ cup grape jelly
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
Directions
I start by adding the BBQ sauce and grape jelly directly into the slow cooker and stirring them together until mostly combined.
I add the frozen meatballs to the sauce and gently stir so they are evenly coated.
I sprinkle in the Worcestershire sauce, garlic powder, and onion powder, then give everything another gentle stir.
I cover the slow cooker and cook on high for 2 to 3 hours or on low for 3 to 4 hours, stirring once halfway through if possible.
Once the meatballs are hot and the sauce is smooth and glossy, I serve them warm.
Servings And Timing
Servings: about 8 to 10 servings
Prep time: 5 minutes
Cook time: 2 to 4 hours depending on heat setting
Total time: up to 4 hours
Variations
I sometimes add a little heat by stirring in a tablespoon of hot sauce or a pinch of red pepper flakes. When I want a tangier flavor, I replace half of the BBQ sauce with chili sauce. I also like adding a splash of apple cider vinegar if I want to balance out the sweetness.
Storage/Reheating
I store leftover meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in the microwave in short intervals or place them back in the slow cooker on the warm setting until heated through.
FAQs
Can I use homemade meatballs?
Yes, I use homemade meatballs often. I just make sure they are fully cooked before adding them to the slow cooker.
Can I make this recipe on the stovetop?
Yes, I combine everything in a large saucepan and simmer on medium-low heat, stirring occasionally, until the meatballs are heated through.
How do I keep the sauce from getting too thick?
If the sauce thickens too much, I stir in a few tablespoons of water until it reaches the consistency I like.
Can I prepare this ahead of time?
Yes, I often assemble everything in the slow cooker insert, cover it, and refrigerate it overnight. I just place it in the slow cooker base and cook the next day.
What should I serve with BBQ meatballs?
I like serving them with rice, mashed potatoes, or even slider buns for an easy meal.
Conclusion
This BBQ meatballs recipe is one I keep coming back to because it is simple, reliable, and full of flavor. I love how effortlessly it comes together and how well it works for both casual dinners and special gatherings. Whenever I need a stress-free dish that everyone enjoys, this is the one I make.
These BBQ Meatballs are tender, saucy, and crowd‑pleasing, cooked low and slow in a sweet and tangy sauce made with barbecue sauce and grape jelly. They’re perfect as an appetizer or served as a comforting main with rice or mashed potatoes.
Total Time:Up to 4 hours
Yield:8–10 servings
Ingredients
32 ounces frozen fully cooked meatballs
1 cup BBQ sauce
3/4 cup grape jelly
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Instructions
Add the BBQ sauce and grape jelly to the slow cooker and stir until mostly combined.
Add the frozen meatballs to the sauce, gently stirring to coat them evenly.
Sprinkle in Worcestershire sauce, garlic powder, and onion powder. Stir gently to combine.
Cover the slow cooker and cook on high for 2–3 hours or on low for 3–4 hours, stirring once halfway through if possible.
Once the meatballs are hot and the sauce is smooth and glossy, serve warm.
Notes
Add a tablespoon of hot sauce or a pinch of red pepper flakes for heat.
Replace half the BBQ sauce with chili sauce for a tangier flavor.
Stir in a splash of apple cider vinegar to balance sweetness.
If the sauce gets too thick, add a few tablespoons of water to reach your desired consistency.
These can also be made on the stovetop by simmering in a large saucepan until heated through.
