Ingredients
Scale
- 56 oz. frozen homestyle meatballs (two 28-oz. bags)
- 14 oz. grape jelly (I use Welch's grape jelly in a squeeze bottle)
- 16 oz. sweet baby ray's barbecue sauce
- 2 tbsp. Worcestershire sauce
- 1 tbsp. dry jerk seasoning (I use Lawry's)
Instructions
- Place the frozen meatballs into the slow cooker.
- Pour in the grape jelly, barbecue sauce, Worcestershire sauce, and jerk seasoning. Stir until evenly combined.
- Cook on LOW for 5 hours or on HIGH for 3 hours. The longer they cook, the more flavorful they become, so stir occasionally if you like.
Notes
For a spicier version, add more jerk seasoning.
These can be made ahead of time and kept warm in the slow cooker until serving.
Feel free to substitute the grape jelly with another type of jelly for different flavor variations.
- Prep Time: 5 minutes
- Cook Time: 305 minutes
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 meatball
- Calories: 204
- Sugar: 19g
- Sodium: 309mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 28mg