Description
These sweet and tangy meatballs are a delicious blend of grape jelly and barbecue sauce, making them a perfect appetizer for any gathering. Easy to prepare in a slow cooker or on the stovetop, they are sure to be a hit at parties or family dinners. Serve warm with toothpicks for a delightful treat!
Ingredients
Scale
- 2 pounds of frozen meatballs (homemade or store-bought)
- 1 cup grape jelly
- 1 cup barbecue sauce (your favorite brand)
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (optional, depending on your taste)
- Fresh parsley for garnish (optional)
Instructions
- In a medium-sized mixing bowl, combine the grape jelly and barbecue sauce. Whisk until smooth.
- Add the soy sauce, garlic powder, onion powder, black pepper, and salt (if using). Whisk until well combined.
- In a large slow cooker or skillet, place the frozen meatballs in a single layer.
- Pour the prepared sauce over the meatballs, ensuring they are all coated. Gently stir to cover the meatballs in the sauce.
- Set the slow cooker to low heat and cover. Cook for 4 to 6 hours, or on high for 2 to 3 hours.
- Stir gently every hour to ensure even coating and heating.
- Once heated through and bubbly, they are ready to serve.
- Place the skillet over medium heat and bring the sauce to a gentle simmer, stirring occasionally.
- Reduce heat to low, cover, and cook for 20 to 30 minutes, stirring occasionally.
- Check for doneness and thickness; simmer uncovered for an additional 5 to 10 minutes if a thicker sauce is desired.
- Using a slotted spoon, transfer the meatballs to a serving platter to drain excess sauce.
- Drizzle remaining sauce over the meatballs.
- Garnish with freshly chopped parsley if desired.
- Serve warm as an appetizer or main dish, with toothpicks for easy serving.
Notes
- For a spicier kick, consider adding a dash of hot sauce to the sauce mixture.
- You can substitute the grape jelly with other fruit preserves for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 240 minutes