Crockpot Meatballs are one of those set-it-and-forget-it party appetizers that everyone loves. They’re simple, delicious and made with minimal prep!
Toss frozen meatballs into a sweet and tangy slow cooker sauce, and a few hours later you have the easiest appetizer that disappears fast.
The sauce is the real magic here, ketchup, chili sauce, brown sugar, jelly, and fresh lemon juice simmer into a sticky, glossy glaze that clings to every meatball. They are perfect for game day, holidays, potlucks, or an easy dinner over rice.
If you like these Crockpot Meatballs, you’ll love these other flavors: Grape Jelly Meatballs, Sweet and Sour Meatballs, and Buffalo Chicken Meatballs.
Why we think you’ll love it:
- So simple. It uses frozen meatballs, so prep is basically done for you.
- Party Perfect. It is perfect for hosting because the slow cooker keeps everything warm for serving.
- Feeds a crowd. It makes a big batch on a budget and feeds a crowd easily.
- Versatile. You can serve it as an appetizer or turn it into an easy dinner with rice, mashed potatoes, or rolls.
Crock Pot Meatball Ingredients
- Ketchup (1 (14-ounce) bottle): Creates the tomato-y base of the sauce and adds sweetness and tang that cooks down into a glaze.
- Cold water (1½ cups): Thins the sauce so it can simmer smoothly and coat the meatballs evenly as they heat.
- Packed brown sugar (1 cup): Adds deep sweetness and helps the sauce turn thick and sticky.
- Chili sauce (1 cup): Brings a little spice and vinegar tang that balances the sweetness and makes the flavor pop.
- Red currant jelly, or grape or huckleberry jelly (1 cup): Adds sweetness and a glossy texture, and it helps the sauce thicken into that classic meatball glaze. Use grape jelly or apple jelly instead. The red currant jelly isn’t always available at the stores, but if you can find it, it’s the one we like most for this recipe.
- Juice of 2 lemons (juice of 2 lemons): Brightens the sauce and keeps it from tasting too heavy or overly sweet.
- Ground ginger (½ teaspoon): Adds a warm, subtle spice that makes the sauce taste more layered and interesting.
- Frozen meatballs (1 (32-ounce) bag): Keeps this recipe incredibly easy, and the meatballs soak up the sauce as they cook.
How to Make Crockpot Meatballs
COMBINE. Place brown sugar, chili sauce, jelly, ketchup, ginger, cold water and lemon juice in your crock pot. Add frozen meatballs and stir so meatballs are coated in sauce.
HEAT + ENJOY! Cook on HIGH for 4 hours or LOW for 6-8 hours.
How to Make with Raw Meatballs
Want to use raw meatballs instead of frozen? You can, you just need to cook them through before serving. I recommend browning the meatballs in a skillet first to lock in flavor and help them hold their shape. Then add the browned meatballs to the slow cooker sauce and cook on LOW for 4 to 6 hours (or HIGH for 2 to 3 hours), until the meatballs reach 165°F in the center.
If you don’t already have a favorite recipe we have an Easy Meatball Recipe and a Turkey Meatball Recipe you can use.
Kristyn’s Recipe Tips
- Whisk the sauce ingredients together well before adding the meatballs so the jelly melts in evenly.
- Stir once or twice during cooking if you can, it helps every meatball get coated in that thick glaze.
- If you like a thicker sauce, crack the lid for the last 30 minutes on high so it reduces a bit more.
- Flavor Variations:
- Add a dab of mustard and a dash of liquid smokeReplace meatballs with little smokies
- Use pork, chicken or turkey meatballs
- Add cayenne or red pepper flakes for a little heat.
Crock Pot Meatballs Recipe
Equipment
Video
Ingredients
- 1 (14-ounce) bottle ketchup
- 1½ cups cold water
- 1 cup packed brown sugar
- 1 cup chili sauce
- 1 cup red currant jelly, or grape or huckleberry jelly
- juice of 2 lemons
- ½ teaspoon ground ginger
- 1 (32-ounce) bag frozen meatballs
Instructions
- Combine ketchup, cold water, brown sugar, chili sauce, jelly, lemon juice, and ginger in your slow cooker. Add frozen meatballs and stir so meatballs are coated in sauce.
- Cook on high for 4 hours or low for 6–8 hours.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
If you happen to leftovers, allow the meatballs to cool and store in an airtight container. They’ll keep in the fridge for 3-4 days or in the freezer for 2-3 months.
The easiest way is in the microwave. However, the oven works well and keeps the flavor and texture. Bake at 350 degree F for 8-10 min.
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This recipe was first shared May, 2017.
Hello Krysten, I have been following you for a while now, I am Canadian but living in Dubai. Many of the American products are not available here. As for the chili sauce (that would be Heinz for me), I just can’t find the equivalent. There is a spicy ketchup or garlic ketchup. Do you have any suggestions for replacement options?
If you can’t find the exact chili sauce the recipe calls for, here is a good substitution options you can try in Dubai:
Mix 1 cup ketchup + 1 tbsp vinegar + 1 tbsp brown sugar + ½ tsp chili powder. This mimics the sweet-tangy flavor of chili sauce.
This recipe is a repeatable show stopper. Making homemade meatballs using gluten free panko is a thoughtful touch when serving guests with dietary restrictions. Sugar free substitutions for the liquid ingredients are available in the markets. So far, I haven’t found a good substitute for brown sugar. Thanks again for this great appetizer recipe.
I’m so glad you enjoyed the recipe! Using gluten free panko is such a thoughtful idea, and thank you for sharing your tips about substitutions. I love hearing how you’ve adapted it for your guests!