Crockpot Jelly meatballs are a cinch to make and so very tasty as a main dish, or an appetizer!
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I'll be completely honest with you; when I first heard about jelly meatballs, I was a little disgusted. Why on Earth would anyone add jelly to meatballs??
Last Christmas at Olivia's Girl Scout holiday party, one of the leaders made these totally AMAZING meatballs. When I asked her for the recipe I was shocked to find out they were jelly meatballs.
True story! These are SO good. For real. No lie. Totally serious.
What I'm trying to say is they're really, really good and I stand corrected because Crockpot Jelly Meatballs rock!
Homemade Meatballs vs Frozen
For this recipe, we're starting with a variation of my husband's famous Homemade Italian Meatballs. I've tweaked the seasonings some and we're omitting the cheese for this version.
Shortcut Recipe Variation
However, if you are short on time, you can definitely use frozen store-bought meatballs instead of making them from scratch!
Ingredients
- jelly - I used blackberry, but grape is called for in the classic recipe.
- BBQ sauce
- ground beef and ground pork
- eggs
- breadcrumbs
- granulated garlic, dried parsley, salt and pepper
Note: If you are using frozen meatballs, all you need in addition is the jelly and BBQ sauce.
You will need a slow cooker or Crockpot, large mixing bowl, liquid measuring cup, and baking sheets, as well as a whisk for this recipe.
How to Make Crockpot Jelly Meatballs
- If you are using frozen meatballs, skip to step #6.
- Combine all ingredients in a bowl and mix really well. Mr. Juggling Act uses his hands to mix. If the mixture feels very dense, you can add a splash of water.
- Roll the meat mixture into 2" balls. The mixture will feel a little like dough that needs more flour, but more dense.
- Arrange the meatballs on a large baking tray. Add about ½-inch of water to the tray to prevent the meatballs from sticking or burning.
- Bake in a 350-degree F oven for about 35-40 minutes, or until meatballs are browned.
- In a large liquid measuring cup, add the jelly and BBQ sauce and whisk the mixture to combine.
- Add the meatballs to the slow cooker and pour the sauce over them.
- Gently mix them around to coat in the sauce.
- Place the cover on the meatballs and cook on low for 4 hours.
Jam has pulp or bits of fruit in it, while jelly is made with fruit juice; therefore, jelly has a smoother consistency.
The classic recipe calls for grape jelly. I chose to make these with blackberry jelly, which is very good also.
How do I serve Crockpot Jelly Meatballs as a main dish?
It is simple to make these meatballs into a main meal. I like to serve them with rice and broccoli, but they would also work with egg noodles.
Similar Recipes
If you love these Crockpot Jelly Meatballs, here are more meatball recipes we think you'll enjoy:
- Italian Chicken Meatballs - delicious chicken meatballs that are perfect as a main dish, in sandwiches, or served as an appetizer. Kids love them.
- Keto Chicken Meatballs - a keto-friendly option for game day that everyone will enjoy whether they're watching their carbs or not!
- Instant Pot Korean Meatballs - sweet and spicy with just the right amount of heat. Delicious over rice or noodles or all by themselves.
- Mini Meatballs & Basil Tomato Sauce - these meatballs are the perfect size for kids and freeze beautifully to help you whip up dinner in a flash later on.
What else can I serve as an appetizer?
My Sour Cream Bacon Cheddar Dip is always a big hit at parties.
For a healthy bite, whip up some these Easy Cucumber Appetizers.
Need something a little sweet? This Easy Cherry Chocolate Chip Cheeseball recipe is super simple.
Here are a couple of other appetizers you might enjoy:
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Crockpot Jelly Meatballs Recipe
You're going to love the great flavor you get from combining jelly and BBQ sauce for these yummy meatballs!
Homemade Crockpot Jelly Meatballs
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Ingredients
Homemade Meatballs
- 1 lb ground beef
- 1 lb ground pork
- ¾ cup dry breadcrumbs
- 3 eggs
- 1 tablespoon dried parsley
- 1 teaspoon granulated garlic
- ¾ teaspoon salt
- ½ teaspoon pepper
Jelly BBQ Sauce
- 18 oz Grape or Blackberry Jelly
- 18 oz BBQ Sauce
Instructions
- Combine the ground beef and pork with the eggs, breadcrumbs and seasonings in a bowl and mix really well. Mr. Juggling Act uses his hands to mix. If the mixture feels very dense, you can add a splash of water.
- Roll the meat mixture into 2" balls. The mixture will feel a little like dough that needs more flour, but more dense.
- TIP: Do not overwork the meatballs. Roll them gently between your palms until they just come together.
- Arrange the meatballs on a large baking tray. Add about ½-inch of water to the tray to prevent the meatballs from sticking or burning.
- Bake in a 350-degree F oven for about 35-40 minutes, or until meatballs are browned.
- Cooked Meatballs can be stored in an airtight container in the refrigerator for up to 1 week.
Crockpot Jelly Meatballs
- Into a large liquid measuring cup, add the jelly and BBQ sauce.
- Whisk the mixture to combine.
- Add the meatballs to the slow cooker, then pour in the sauce.
- Gently mix them around to coat in the sauce.
- Place the cover on the meatballs and cook on low for 4 hours.
- Serve as an appetizer or with rice and veggies for a main meal.
Notes
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Jenny says
These look REALLY good! I think I am going to make them for a potluck I have next week.
Thank you for the great recipe 🙂
Lilly says
Me too
Karen Howard says
Yes- I would have to agree w/ the Blackberry on the jelly meatballs. Better than grape. I use a lot of berry jams for myself, but never thought to add to this recipe. Just might now. Thanks.
Marg H says
So, so good! And easy too. Thank you
Samantha Murch says
I made these for a company pot luck on Thursday and everyone LOVED them. SO easy and so yummy!
Ang Paris says
I am so glad! Thank you so much for leaving a comment - totally makes my day 🙂