Description
These Slow-Cooker Grape Jelly Meatballs are a perfect balance of sweet, tangy, and spicy flavors, combining classic grape jelly and barbecue sauce with a kick of sriracha. Easy to prepare and cook slowly to tender perfection, they make a delicious appetizer or main dish ideal for parties, gatherings, or cozy dinners.
Ingredients
Units
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.
- Slow Cook: 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.
- Stir and 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 use pre-cooked frozen meatballs to save time.
- Adjust the amount of sriracha based on your preferred spice level.
- If you want thicker sauce, cook uncovered for additional 15-20 minutes at the end to reduce the sauce.
- These meatballs can be kept warm on the slow cooker for up to 2 hours before serving.
- For a milder version, substitute sriracha with a mild chili sauce or omit it entirely.
Nutrition
- Serving Size: 1 serving (about 4 meatballs with sauce)
- Calories: 320
- Sugar: 18g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 40mg
