It's a beloved secret of slow-cooker cuisine that low-and-slow heat, grape jelly, BBQ sauce, and meat together equals big flavor. Humble ingredients, including frozen meatballs, and your favorite plug-in, set-it-and-forget-it cooker team up in this recipe to create juicy mouthfuls that will remind you of home. Serve with toothpicks, and throw on some chopped parsley if you feel like fancying them up.
Southern favorites, kitchen tips, and glimpses of real life as a wife and mother are just a few of the things you will find at The Speedy Spatula. When Amy is not in the kitchen creating a new recipe you can find her in the outdoors enjoying nature with her husband and son. Inspired by a long line of family cooks, Amy takes Southern favorites and makes them fast, healthier, and easy for the modern cook. Follow The Speedy Spatula on Instagram where a new recipe is posted daily!
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1 lb. bag frozen meatballs
1 1/2 C. Head Country Original Bar-B-Q Sauce
3 Tbsp. grape jelly
2 caps full apple cider vinegar
1/4 C. water
Place the frozen meatballs in a slow cooker 2 quarts or larger.
In a small mixing bowl, combine the Bar-B-Q sauce with the grape jelly, vinegar, and water. Whisk all ingredients together until smooth. Pour over the meatballs in the slow cooker.
Place the lid on the slow cooker and set the cook time to high for 4 hours or low for 6 hours.
Once cooked, turn the heat off and remove the lid. Stir the meatballs and then place in a serving bowl or on a platter to serve.
TIPS:
Have some toothpicks handy for guests to easily serve this slow cooker meatball recipe for themselves.
These slow cooker frozen meatballs taste great dipped in their cooking sauce, or in Ranch or Blue Cheese dressing.
