Description
This effortless slow cooker recipe combines frozen meatballs with a sweet and tangy sauce made from grape jelly, chili sauce, Worcestershire sauce, and garlic powder. Simply set it and forget it to enjoy juicy, saucy meatballs perfect for a quick dinner or party appetizer.
Ingredients
Scale
Meatballs
- 32 oz frozen meatballs
Sauce
- 1 cup grape jelly
- 1 cup chili sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
Garnish (optional)
- 2 tablespoons chopped parsley or chives
Instructions
- Prepare slow cooker: Lightly spray your slow cooker with nonstick spray to make cleanup easier after cooking.
- Add meatballs: Place the frozen meatballs directly into the slow cooker without thawing them first.
- Mix sauce: In a medium bowl, whisk together grape jelly, chili sauce, Worcestershire sauce, and garlic powder until the mixture is smooth and well combined.
- Combine: Pour the sauce evenly over the meatballs and gently stir to coat every meatball with the sauce.
- Cook: Cover the slow cooker and cook on low heat for 4 to 5 hours or on high heat for 2 to 3 hours, stirring occasionally to prevent sticking and ensure even cooking.
- Garnish and serve: Once cooked, garnish with freshly chopped parsley or chives if desired. Serve the meatballs warm, either on their own with toothpicks or over your favorite base such as rice or mashed potatoes.
Notes
- You can keep the meatballs warm in the slow cooker on the ‘warm’ setting until ready to serve.
- For a spicier twist, add a dash of hot sauce or cayenne pepper to the sauce mixture.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow it to reduce slightly.
- These meatballs can also be made ahead and refrigerated; reheat in the slow cooker before serving.
- This recipe is perfect for parties or easy weeknight meals with minimal prep.
