Easy Crockpot Meatballs and Little Smokies (Print version)
Frozen meatballs and little smokies slow-cooked in a glossy grape jelly barbecue sauce for an easy party appetizer.
# Ingredients:
For the meatballs and smokies
01 -
2 lb (900 g) fully cooked frozen meatballs
02 -
2 packages, 14 oz each (790 g total), little smokies cocktail sausages
For the sauce
03 -
1 jar, 18 oz (510 g), grape jelly
04 -
1 1/2 cups (360 ml) thick barbecue sauce
05 -
1 tablespoon Worcestershire sauce
06 -
1 teaspoon garlic powder
07 -
1 small jalapeno, seeded and finely diced, or 1/4 teaspoon chili flakes, optional
08 -
Nonstick cooking spray
# Instructions:
01 -
Lightly coat a 6-quart slow cooker with nonstick cooking spray.
02 -
Add grape jelly, barbecue sauce, Worcestershire sauce, garlic powder, and optional jalapeno or chili flakes to the slow cooker. Stir to start breaking up the jelly.
03 -
Add the fully cooked frozen meatballs and little smokies. Stir until they are coated in sauce.
04 -
Cover and cook on low for 3-4 hours or on high for 1 1/2-2 hours, stirring once if possible, until the sauce is bubbling and the meatballs are hot in the center.
05 -
Stir well, then switch the slow cooker to warm. Serve with toothpicks, slider rolls, rice, or mashed potatoes.
# Good to know:
01 -
Use fully cooked frozen meatballs for this recipe.
02 -
The sauce thickens more as it sits on the warm setting.
03 -
Best for parties, potlucks, holidays, and game day.