Crockpot Grape Jelly Meatballs
A delightful treat that combines sweetness with savory richness, perfect for parties or family dinners.
Equipment
- Crockpot
- Mixing Bowl
- Skillet
Ingredients
Meatball Ingredients
- 2 pounds Ground beef Opt for a blend that contains around 80% lean meat.
- 1 cup Breadcrumbs Use plain or seasoned breadcrumbs.
- 1 large Egg Acts as a binding agent.
- 1 tablespoon Garlic powder For savory depth of flavor.
- 1 tablespoon Onion powder Adds subtle sweetness and aroma.
- 1 teaspoon Salt Essential for enhancing flavors.
- 1 teaspoon Black pepper Adds a hint of spice.
Sauce Ingredients
- 2 cups Grape jelly Provides sweetness and glaze.
- 1 cup Barbecue sauce Choose your favorite brand.
- to taste Fresh parsley Optional garnish.
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix until well incorporated.
- Shape the mixture into small meatballs, approximately 1 to 1.5 inches in diameter. You should have about 30-36 meatballs.
- Optional: Brown the meatballs in a skillet over medium heat for a few minutes until they develop a golden crust.
- In a separate bowl, combine the grape jelly and barbecue sauce. Stir until well blended.
- Place the meatballs into the crockpot and pour the sauce mixture over the top. Toss gently to coat.
- Cover the crockpot and set it to low heat for 4-6 hours or high heat for 2-3 hours.
- Check the meatballs for doneness; the internal temperature should reach 165°F (74°C).
- Carefully remove the meatballs from the crockpot and transfer them to a serving dish. Garnish with fresh parsley if desired.
Notes
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days.