Crockpot Meatballs
Our favorite sweet and savory crockpot meatballs are prepped in only 5 minutes for the perfect no-fuss party appetizer!
Servings: 50 meatballs
Equipment
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.
Video
Notes
Easy Homemade Meatballs. Lightly brown homemade meatballs before adding to the crock pot.
Make Ahead. These will keep in the slow cooker on the warm setting for several hours or can be made ahead and stored in the refrigerator. To store, allow meatballs to cool, then transfer to an airtight container. They'll keep in the refrigerator for 3-4 days. Reheat in the microwave or in a medium pot over low heat.
How many to make? When serving as an appetizer or hors d'oeuvre plan to make 3 per guest. If serving as part of the main entree then plan for 6-8 per guest.
Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
Nutrition
Serving: 1meatball | Calories: 41kcal | Carbohydrates: 10g | Protein: 0.2g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 0.01mg | Sodium: 77mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg