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Crockpot grape jelly & BBQ meatballs – only 3 ingredients!

These Grape Jelly BBQ Meatballs are easy to make in the crock pot. This recipe only takes 3 ingredients and 5 minutes to prep! Doesn’t get better than that.

These meatballs are a tried and true appetizer recipe of mine. They literally couldn’t be easier to make and everyone always loves them. Other easy go-to’s are little smokies, meatball sliders and pigs in a blanket.

bbq meatballs with sliced green onions
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The Perfect Appetizer

These crockpot BBQ grape jelly meatballs are one of my family’s favorite meatball recipes. They are seriously so good and the perfect appetizer for game day! They almost remind me of sweet and sour meatballs but taste better.

My Grandpa has been making these crockpot meatballs for years and we always loved them growing up. My sister even talked him into making them as an appetizer at her wedding. Everyone loved them! Now of course my family has their actual “homemade meatballs recipe,” which are just as amazing.

The best part about BBQ meatballs is that no one would ever know how simple they are to make. Turn them into a main dish and serve them over sticky rice like I do with honey garlic meatballs. YUM!

3 simple ingredients!

Grape jelly and bbq sauce ingredients.

These slow cooker grape jelly meatballs are so easy to make. You just need the 3 ingredients below to get started:

How to Make Crockpot BBQ Meatballs

Meatballs cooking in the crockpot.
  1. Add ingredients to crockpot. Pour grape jelly and BBQ sauce in the bottom of your crockpot. Add in the meatballs and stir until fully coated.
  2. Cook meatballs in crockpot. Cook frozen meatballs in crockpot for 2 to 3 hours on high, or until warm. Make sure to stir a few times throughout.
  3. Serve and enjoy! Garnish with sliced green onions if desired and serve as an appetizer or main dish.


There are plenty of ways to easily mix up the flavors in this recipe. Check out some other yummy variations below:

  • Sub Heinz chili sauce for BBQ sauce for an extra kick, like I did with these chili sauce meatballs.
  • Replace grape jelly with 16 ounces sliced or diced pineapple for Hawaiian meatballs.
  • Use 1/4 cup honey instead of jelly for a a little healthier alternative (add more or less to to taste).
  • Make cranberry meatballs with leftover cranberry sauce from Thanksgiving. Sub an equal amount of cranberry sauce for grape jelly.
  • Use 2 packages of little smokies instead of meatballs.


What should I serve with meatballs?

We love to serve them with coconut rice, green beans and fresh cut pineapple.

How do you thicken sauce for BBQ meatballs?

If you’d like to thicken your sauce, you can mix together a cornstarch slurry (about 1 Tablespoon of cornstarch and 1 Tablespoon of water) and stir it into the sauce and allow it to simmer.

Why is grape jelly used in meatballs?

This is the base of the sauce (which helps thicken it) and brings the best flavor. I promise you won’t taste the grape flavor.

crockpot bbq meatballs with sliced green onions

More Easy Appetizers:

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Crockpot grape jelly bbq meatballs.

Crockpot Bbq Meatballs

4.99 from 826 votes
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Author: Jamielyn Nye
Grape Jelly BBQ Meatballs are easy to make in the crock pot with only 3 ingredients and 5 minutes to prep! Doesn't get better than that.
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 10



  • 1 (18-ounce) jar jar grape jelly
  • 1 (18-ounce) jar BBQ sauce
  • 1 (32-ounce) bag frozen fully cooked meatballs (about 50)

Optional: Cooked rice, Sliced green onions


    • In a medium bowl or the base of a slow cooker, combine the grape jelly and BBQ sauce. Add meatballs and stir until coated in sauce.
    • Cook on high 2 to 3 hours or low 3 to 4 hours. Turn the slow cooker to warm until ready to serve.
    • Enjoy as an appetizer or serve over rice and top with green onions for a main dish.


    Half the recipe: Use 25 meatballs, 1 cup grape jelly, and 1 cup BBQ sauce.
    Stove top instructions: Combine the jelly and bbq sauce in a large pot over medium-low heat. Once combined stir in the meatballs. Bring to a light simmer and cook for 10-15 minutes, or until heated. 
    Storage: Store in a covered container in the refrigerator for up to 4 days.


    Calories: 382kcal | Carbohydrates: 35g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 355mg | Potassium: 352mg | Sugar: 25g | Vitamin A: 70IU | Vitamin C: 3.8mg | Calcium: 29mg | Iron: 1.2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Appetizer
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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