Description
A flavorful and easy Slow-Cooker Grape Jelly Meatballs recipe combining tangy barbecue sauce, sweet grape jelly, and spicy sriracha for a perfect appetizer or meal accompaniment. These meatballs slow cook to tender, juicy perfection with a rich, sticky glaze.
Ingredients
Scale
Meatballs
- 2 lb. frozen meatballs
Sauce
- 2 cups barbecue sauce
- 1 (12-oz.) jar grape jelly
- 1/4 cup sriracha sauce
Instructions
- Combine Ingredients: Place the frozen meatballs into the bowl of your slow cooker. Pour the barbecue sauce, grape jelly, and sriracha evenly over the meatballs. Stir well to coat all the meatballs thoroughly with the sauce mixture.
- Slow Cook: Cover the slow cooker with its lid and cook on low heat for 3 to 4 hours. This slow cooking process ensures the meatballs become tender and juicy while allowing the flavors to meld perfectly.
- Stir and Serve: Before serving, stir the meatballs well to redistribute the sauce evenly. Serve warm as a savory appetizer or alongside your favorite sides for a hearty meal experience.
Notes
- You can use homemade or store-bought frozen meatballs for convenience.
- Adjust the amount of sriracha to control the heat level according to your preference.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to reduce.
- These meatballs are perfect for parties, game day snacks, or casual dinner sides.
- Keep leftover meatballs refrigerated in an airtight container for up to 3 days.
