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.
- Prep Time: 5 minutes
- Cook Time: 2–4 hours
- Category: Appetizer / Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: About 4 meatballs
- Calories: 240
- Sugar: 18g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 45mg
