Crockpot Meatballs Recipe

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5 from 213 votes

Crockpot Meatballs Recipe

Sweet + savory crockpot meatballs are packed with flavor, and perfect for parties. They are SO easy, yet SO tasty!

Prep Time5

Cook Time4

Total Time4 5

Course: Appetizer

Cuisine: American

Servings: meatballs

Author: Lil' Luna

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 on low for 6–8 hours.

Video

Notes

Make ahead of time. 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 fridge for 3–4 days. Reheat in the microwave or in a medium pot over low heat.

HOMEMADE MEATBALLS: Our homemade meatballs work great for this recipe! To make them, preheat the oven to 450°F. Line a large, rimmed baking sheet with foil and spray with nonstick cooking spray. In a large bowl, combine 2 pounds ground beef (I use 80% lean), 2 eggs, 1 cup milk, ½ cup plain breadcrumbs (or Italian style breadcrumbs), 2 tablespoons grated Parmesan cheese, 2–3 teaspoons salt, 2 teaspoons garlic powder, 1 teaspoon onion powder –and ½ teaspoon black pepper. Mix with your hands until just combined (do not overmix). Using a cookie scoop or your hands, divide meat mixture into 1½- inch meatballs. Bake for 10–14 minutes, or until the internal temperature is 160°F. These meatballs can be used fresh, or frozen for up to 3 months for the recipe above.

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