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A toothpick is shown picking up a grape jelly meatball.
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5 from 20 votes

Crockpot Grape Jelly Meatballs Recipe

This Crockpot Grape Jelly Meatballs recipe has been a family favorite of ours for DECADES! It makes the perfect appetizer for game day or holiday parties with only 3 ingredients and 5 minutes of prep time!
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Appetizer
Cuisine: American
Servings: 12 servings


  • 1 ½ cups ketchup or barbecue sauce
  • ¾ cup grape jelly or other fruit jam or preserves
  • 1 Tbsp. Worcestershire sauce optional
  • 36 oz. meatballs cooked
  • Parsley for garnish, optional


  • Combine Ingredients: Whisk ketchup, jelly, and Worcestershire in either the bottom of a 6-quart Crockpot or in a large pot on the stovetop until smooth.
    1 ½ cups ketchup, ¾ cup grape jelly, 1 Tbsp. Worcestershire sauce
  • Add Meatballs: Toss meatballs until they are all well coated. For both the slow cooker and the stovetop cooking methods you can either add frozen meatballs directly to the pot or thaw before adding them in. Frozen meatballs will take longer to cook all the way through so you'll need to add an extra hour for the Crockpot and 5-10 minutes on the stovetop.
    36 oz. meatballs
  • Cook Meatballs in Crockpot: Cook on low for 3-4 hours, or on high for 1-2 hours. Stir the meatballs in the sauce during the last 30 minutes of cooking to ensure they do not burn.
    -OR- Stovetop Instructions: Cover the pot with a lid and cook over medium-low heat for 15-20 minutes, or until heated through. Give the meatballs a good stir a few times throughout cooking to ensure they do not burn.
  • Serve meatballs with a sprinkle of finely chopped parsley and enjoy!



Prep-Ahead Instructions:
Mix up the sauce and refrigerate until you are ready to use.
Storage Directions:
 Mix up the sauce and refrigerate until you are ready to use. Keep leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. To freeze, seal the meatballs in a freezer-safe container for up to 3 months. Make a big batch to have ready for a holiday party. To reheat, return to a slow cooker, warm in a pot in the stove, or pop them in the microwave. 
Recipe Tips
  • Whisk it good. Make sure the sauce ingredients are thoroughly combined for the right flavor.
  • Skip a step. Buy pre-made meatballs instead of making your own to save time.
  • Get creative. Try different jelly and sauce combinations to mix it up.
  • Add a kick. Mix in some cayenne pepper to make this recipe spicy.
  • Keep them hot. If you are serving at a potluck you can set the Crockpot to the "warm" setting once they are heated through.


Calories: 317kcal | Carbohydrates: 23g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 339mg | Potassium: 365mg | Fiber: 1g | Sugar: 17g | Vitamin A: 161IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg