Crockpot Grape Jelly BBQ Meatballs
Lusciously tender crockpot BBQ meatballs with grape jelly, BBQ sauce, and honey! How to make grape jelly BBQ meatballs in a slow cooker.
Ingredients
Crockpot Meatballs
- 16 oz ground beef
- 16 oz ground pork
- 1 large egg beaten
- 1 cup breadcrumbs
- ⅓ cup onion finely chopped
- 1 clove garlic minced
- 1 tsp salt
- ½ tsp pepper
Grape Jelly BBQ Sauce
- 1 cup barbecue sauce
- ⅓ cup ketchup
- ⅓ cup honey
- ⅓ cup grape jelly
Instructions
- Whisk together sauce ingredients. Set aside.
- In a large bowl, combine meatball ingredients, mixing well to integrate.
- Form mixture into meatballs. I used a 4-tsp cookie scoop to yield 36 meatballs, 1-oz each. (You can freeze the uncooked meatballs if youwant at this point.)
- To cook, heat oil in a skillet over medium high heat. Add meatballs, leaving space in between so you can turn them over. Use tongs to turn meatballs to brown all sides. (They don’t need to be cooked through—just seared on the outside so they won’t fall apart in the slow cooker.)
- Sear in batches until all meatballs are ready.
- Add half of jelly BBQ sauce to crockpot. Place seared meatballs on top of sauce. Spoon remaining sauce on top of meatballs.
- Cook fresh meatballs on low heat for 6 hours. (If frozen, cook 8-10 hours.)
- Serve on skewers for BBQ meatball appetizers, or however you like!
Video
Nutrition
Serving: 3meatballs | Calories: 268kcal | Carbohydrates: 23g | Protein: 14g | Fat: 13g | Sugar: 18g