Print

An easy and crowd-pleasing party appetizer made with just three ingredients: fully-cooked frozen meatballs, Sweet Baby Ray’s Barbecue Sauce, and Welch’s Concord Grape Jam. Slow cooked to deliver sweet and savory meatballs perfect for serving straight, on hoagies, or as sliders.

Ingredients

Scale
  • 26 oz. fully-cooked frozen meatballs (no need to thaw)
  • 1 cup Sweet Baby Ray’s Barbecue Sauce
  • 1 cup Welch’s Concord Grape Jam

Instructions

  1. Combine 1 cup barbecue sauce and 1 cup grape jam in a medium bowl until smooth.
  2. Place 26 oz frozen fully-cooked meatballs into a 5–6 quart slow cooker.
  3. Pour the sauce mixture over the meatballs, coating them evenly.
  4. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring occasionally to coat.
  5. If the sauce is too thin, remove the lid and cook on HIGH 15–30 minutes to thicken, or stir in 1 tsp cornstarch mixed with 1 tbsp cold water and heat until thickened.
  6. When cooked, set the slow cooker to WARM to keep the meatballs hot.

Notes

No need to thaw the meatballs before cooking., Avoid overcooking to prevent dryness or mushiness., Use the WARM setting on slow cooker to keep meatballs hot during serving., Variety in jams or BBQ sauce can be used for flavor tweaks., Meatball type can vary (beef, turkey, pork), adjust cooking times if using raw meatballs., Leftovers store in fridge for 3-4 days or freeze 2-3 months; reheat thoroughly to 165°F (74°C).

Nutrition