Looking for a crowd-pleasing appetizer that’s both simple and delicious? These BBQ grape jelly meatballs are a fun twist on the classic recipe that substitutes chili sauce with your favorite barbecue sauce. With just three ingredients and minimal prep time, you’ll have an appetizer that’s perfect for any occasion.
Why This is the Perfect Appetizer
- Simplicity: Only three ingredients—frozen turkey meatballs, grape jelly, and barbecue sauce combine to create the perfect appetizer.
- Quick Preparation: Ready in 25 to 30 minutes on the stovetop.
- Make-Ahead Friendly: Prepare in advance and reheat when needed.
- Versatile: Perfect for holiday get-togethers, parties, game days, or family dinners.
Simple Step-by-Step Preparation for the Sweet and Tangy BBQ Meatballs
- Melt the Jelly: Stir the jelly and barbecue sauce in a large saucepan over medium heat until the jelly has melted, about five minutes.
- Add the Meatballs: Stir in a 32-ounce bag of frozen, fully cooked meatballs, ensuring they are well coated with the sauce.
- Simmer: Reduce heat to low, cover, and let the meatballs simmer for 25-30 minutes, stirring occasionally, until heated through.
- Serve: Once warmed, transfer to a serving dish and enjoy!
These sweet and tangy BBQ grape jelly meatballs are a perfect example of how a few simple ingredients can create a flavorful and memorable dish. Whether you’re hosting a party or looking for a quick family snack, this recipe is certain to become a favorite. Yum!
Frequently Asked Questions
Absolutely! Homemade meatballs work well; just make they’re fully cooked before adding to the sauce.
A tangy, smoky barbecue sauce complements the sweetness of the grape jelly perfectly. I used Sweet Baby Ray Original Barbecue sauce.
Yes, combine all ingredients in a slow cooker and cook on low for 3-4 hours or high for 2 hours.
Recipe Tips and Tricks
- Store-bought frozen meatballs come in various sizes and tastes. I used turkey meatballs, but beef meatballs also work well. For a 1 ½-pound package of frozen meatballs, use the same amount of grape jelly and barbecue sauce as called for in this recipe. For a three-pound package of frozen meatballs, use an 18-ounce jar of grape jelly and an 18-ounce bottle of barbecue sauce.
- When serving these meatballs at a party, I like to use a small crock pot, which is perfect for keeping them warm.
- I generally make these meatballs in advance and store them covered in the refrigerator for up to two days. This is both convenient and allows the flavors to blend together. When I’m ready to serve the meatballs, I reheat them in a saucepan on the stovetop over medium heat. I think that
Other Quick and Easy Appetizers
Quick and easy doesn’t have to compromise on taste. Here are some of my favorite quick and easy appetizers.
Did you make this recipe? We’d love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don’t forget to follow us on Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you’ll come back!
Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Quick and Easy Sweet & Tangy BBQ Meatballs
Equipment
- Large covered saucepan
Ingredients
- 1 cup (12 ounces) grape jelly
- 1 cup (about 12 ounces) barbecue sauce (See Tips 1 and 2)
- 2 pounds (32 ounces) frozen store-bought fully cooked meatballs (See Tip 3)
Instructions
- Stir grape jelly and barbecue sauce together in a large saucepan over medium heat until the grape jelly has melted, about 5 minutes.
- Add the frozen meatballs; stir to coat thoroughly. Reduce the heat to medium-low and cover the saucepan. Simmer until the meatballs are fully heated, about 25 minutes.
- Serve warm.
- Yield: 12 servings. (See Tips 4 and 5)
Video
Tips/Notes
- I used Sweet Baby Ray Original barbecue sauce, but feel free to use your favorite barbecue sauce.
- Use chili sauce instead of the barbecue sauce for a more traditional recipe.
- I used turkey meatballs, but you can also use beef meatballs. You can also use homemade meatballs.
- This recipe can also be made in a crock pot. It’ll take 3 to 4 hours on low, or 2 hours on high. In addition, a crock pot is a convenient way to serve these meatballs.
- This recipe can be made in advance and refrigerated in a covered container for up to two days. I like to reheat the meatballs in a saucepan on the stovetop.
Leave a Reply