Ingredients
Scale
- 2 pounds frozen meatballs
- 1 cup grape jelly
- 1 cup barbecue sauce
- 1 tablespoon soy sauce
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Optional: 1/4 teaspoon red pepper flakes for a hint of heat
Feel free to substitute the frozen meatballs with homemade ones if you have the time. And if grape jelly isn’t your thing, you can experiment with other fruit jellies or preserves—apricot or cranberry work beautifully too!
Instructions
- In the crockpot, combine the grape jelly, barbecue sauce, soy sauce, garlic powder, onion powder, and black pepper. Stir until well mixed.
- Add the frozen meatballs to the crockpot, ensuring they are well-coated in the sauce mixture.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours. Stir occasionally to ensure even cooking and coating.
- About 30 minutes before serving, taste the sauce and adjust seasoning if necessary. Add red pepper flakes if you prefer a bit of spice.
- Once cooked, serve hot. Enjoy the sweet and savory goodness!
From experience, I’ve learned that stirring the meatballs gently ensures they stay intact and are evenly coated with the sauce. The aroma that fills the house during cooking is simply irresistible, a reminder of how food can transform a space into a home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International