32ounces(907g) frozen cooked meatballshomemade or store-bought
20ounces(550ml) grape jelly
1 ½cups(375ml) barbecue sauce
½teaspoononion powder optional
Instructions
To make in the slow cooker:
Add the frozen meatballs to the crockpot.
Pour in grape jelly, bbq sauce, and onion powder (if using), stirring to combine.
Place lid on and cook for 2-3 hours on high (mine were ready in 2 ¼ hours).
To make on the stovetop:
Add the frozen meatballs to a saucepan.
Pour in grape jelly, bbq sauce, and onion powder (if using) and mix.
Cover the saucepan and simmer over medium-low until the meatballs are defrosted and warmed through and the grape jelly sauce is nice and hot.
To make in the oven:
Mix together all the ingredients with the frozen meatballs and barbecue sauce in an oven-safe dish.
Bake at 350 degrees F / 180 degrees C for 50-60 minutes.
Remove from the oven and serve garnished with green onions.
Notes
You can easily double this for a crowd. Just make sure your crockpot is big enough to fit everything in.
You can also cut the recipe in half to serve a smaller group.
Choose your favorite BBQ sauce flavor profile that suits your taste, whether you prefer it smokier, sharper, sweeter, spicer, etc. We like using Rays BBQ sauce.
You can replace a little bit of the grape jelly with some honey.
Toasted sesame seeds make a great garnish for meatballs.
To thicken sauce, you can create a cornstarch slurry mixture. However, it's worth noting that the sauce thickens naturally in the recipe, so the cornstarch slurry is optional.
Storage - store any cooked leftovers in the refrigerator for up to 3 days.