3-Ingredient Crockpot BBQ Meatballs
Just 3 ingredients and less than 5 minutes prep for the ultimate party appetizer or ultra-easy dinner served over egg noodles or mashed potatoes. A few short hours in the slow cooker delivers tender, juicy meatballs coated in a sticky, sweet BBQ glaze.
Equipment
Ingredients
- 20 ounces frozen fully-cooked mini meatballs about 30
- 1 cup BBQ sauce
- 1 cup grape jelly or jam
Instructions
- Place meatballs in the bottom of your slow cooker. Pour BBQ sauce and jam on top. Stir well to combine and coat the meatballs well.1 cup grape jelly or jam, 1 cup BBQ sauce, 20 ounces frozen fully-cooked mini meatballs
- Cook on high for 2-3 hours or on low for 3-4 hours. Once the meatballs are fully warmed through, turn the slow cooker to the “keep warm” setting until and while serving. Enjoy!
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Notes
- Slow Cooker Size: A single batch of these meatballs will fit in a 3- or 4-quart slow cooker; a 6-quart model is well-sized for either a regular or a double batch.
- Double Batch: It's easy to double this recipe with no changes, even to the cooking time. Just be sure you are using a large enough slow cooker to hold all of your meatballs at once with some room to stir at the end.
- Serving Suggestions: We enjoy these equally frequently as an always crowd-pleasing appetizer for groups and as a deliciously fun & casual family dinner. In the dinner department, my kids’ favorite combination is BBQ meatballs served over egg noodles with green beans on the side!
Nutrition Estimate
Calories: 98 kcal, Carbohydrates: 12 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 1 g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 2 g, Cholesterol: 14 mg, Sodium: 112 mg, Potassium: 85 mg, Fiber: 0.2 g, Sugar: 9 g, Vitamin A: 23 IU, Vitamin C: 1 mg, Calcium: 8 mg, Iron: 0.3 mg