Ingredients
- 1 bag (28–32 oz) frozen fully cooked meatballs
- 1 cup BBQ sauce
- ½ cup grape jelly
That’s it. No seasoning packets, no extra steps.
How to Make Crockpot BBQ Meatballs
- Add the Meatballs
Place the frozen meatballs directly into the slow cooker. No need to thaw. - Make the BBQ Glaze
In a bowl, stir together the BBQ sauce and grape jelly until smooth and glossy. - Pour and Coat
Pour the glaze over the meatballs and gently stir to coat them evenly. - Slow Cook
Cover and cook:- Low: 4–5 hours
- High: 2–3 hours
- Serve
Serve warm with extra glaze drizzled over the top.
Tips for the Best Results
- Use a smoky or honey BBQ sauce for deeper flavor
- Stir gently to keep meatballs intact
- Switch to “Warm” mode when serving for parties
- Double the recipe easily for larger crowds
Easy Variations to Try
Want to change it up without complicating things?
- Swap grape jelly for apricot preserves
- Add a splash of hot sauce for heat
- Use homemade meatballs if you prefer
- Try cranberry sauce instead of jelly for a holiday version
How to Serve Them
These meatballs are incredibly versatile:
- As an appetizer with toothpicks
- Over rice or mashed potatoes
- In slider buns for easy sandwiches
- Alongside coleslaw or roasted vegetables
Storage & Reheating
- Refrigerator: Store leftovers up to 4 days
- Reheat: Microwave or warm gently on the stovetop
- Make ahead: Tastes even better the next day
Final Thoughts
These 3-Ingredient Crockpot Meatballs with BBQ Glaze Drizzle are more than just an easy recipe — they’re a dependable go-to that fits almost any occasion. When time is short and expectations are high, this is the kind of dish that delivers every time.