Description
Hey, kitchen pals! Harper here, stirring up retro magic with this legendary dish. Just three simple ingredients—frozen meatballs, BBQ sauce, and grape jelly—transform in your Crockpot into irresistible, glossy flavor bombs that disappear fast. No stress, no fuss, just pure tastebud joy. Ready to make a crowd-pleaser? Let’s go!
Ingredients
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1 (32 oz) bag frozen homestyle meatballs
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1 cup barbecue sauce (go for smoky or bold—avoid ultra-vinegary styles)
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1 cup grape jelly (feel free to swap raspberry, cherry, or even pineapple preserves)
Optional Flavor Boosters:
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1 tbsp soy sauce (for umami depth)
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1 tsp garlic powder
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½ tsp chili flakes (if you’re feeling spicy)
Instructions
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Prep the Crockpot
Spray the inside with cooking oil (cleanup made easy!). Add frozen meatballs in an even layer. -
Make the Sauce
In a bowl, whisk together barbecue sauce and grape jelly (plus any optional add-ins) until velvety smooth. -
Coat the Meatballs
Pour the sauce over the meatballs, gently turning to make sure each one gets saucy. -
Slow & Steady Cooking
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Low for 4–5 hours or High for 2–3 hours.
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Avoid lifting the lid; you want that heat to stay cozy.
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If the sauce is too thin toward the end, remove the lid and cook on HIGH for another 20 minutes.
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Notes
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Delayed dinner prep? No worries—prep and freeze for up to 3 months.
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Use a bold, smoky BBQ sauce to balance the jam’s sweetness.
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A splash of apple cider vinegar or chili flakes helps cut through the sugar if desired.
Nutrition
- Calories: 300 kcal per serving
- Sugar: 17 g
- Fat: 18 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 14 g