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BBQ Meatballs

BBQ meatballs simmered in a slow cooker until coated in a tangy-sweet glaze. Frozen meatballs are coated in a sauce mix of BBQ sauce, grape jelly, chili sauce, and Worcestershire for an easy party appetizer.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 2 lb frozen meatballs
BBQ glaze sauce
  • 1 cup BBQ sauce
  • 1 cup grape jelly
  • 0.25 cup chili sauce
  • 1 tbsp Worcestershire sauce

Equipment

  • 1 slow cooker

Method
 

Add meatballs to the slow cooker
  1. Place frozen meatballs in the slow cooker, spreading them out so they can heat evenly. Make sure they’re in a single layer as much as possible (visual cue: no big clumps on the bottom).
  2. Mix BBQ sauce, grape jelly, chili sauce, and Worcestershire sauce until smooth and uniform. Look for a consistent tangy-sweet color with no jelly streaks.
  3. Pour the sauce over the meatballs and stir to coat thoroughly. Visual cue: most surfaces should be glazed and shiny.
Slow-cook and serve
  1. Cook on low for 2-3 hours, stirring occasionally. Visual cue: the sauce should thicken and cling to the meatballs; check at about 2 hours if your slow cooker runs hot.
  2. Serve warm with toothpicks. Visual cue: keep the meatballs sauced in the slow cooker so the glaze stays glossy.

Notes

Pro tip: If your sauce looks thin at the start, that’s normal—stir occasionally and let the grape jelly melt and concentrate as the meatballs cook on low. Store leftovers in the refrigerator up to 4 days; reheat gently on low until hot throughout. Freezing: yes—freeze in an airtight container up to 2 months and thaw overnight in the fridge before reheating. For a gluten-free swap, use a Worcestershire sauce labeled gluten-free.