14 oz. bottle Ketchup
- 10 oz. jar red currant jelly
- 2-3 tbsp. lemon juice
- 1 cup chili sauce
- 1 cup brown sugar
- ½ tsp. ginger
- 1 ½ cup water
- 28-32 oz. bag frozen meatballs
JELLY is a key ingredient in these slow cooker meatballs. Although it seems weird to pair jelly with meatballs, the flavor profile is savory rather than sweet, and the meatballs are quite delicious!
How To Make the Best Crockpot Meatballs?
One of the best things about this recipe is how simple it is to prepare: just toss everything into a crockpot and let it cook. It takes only five minutes of work! I’m a sucker for dump-and-go recipes. The following steps will guide you through the process of making delicious crockpot meatballs.
• Add brown sugar, jelly, chili sauce, ketchup, cold water, ginger, and lemon juice in a crockpot.
water, ginger, and lemon juice in a crockpot.
- Stir in frozen meatballs until well coated in sauce.
- Cook on high for four hours or low for six-eight hours.
That is all! AMAZING, isn’t it?!
Flavor Variations
There are countless ways to tweak the flavor of these meatballs, but here are a few of my favorite:
- A dab of liquid smoke and a smidgeon of mustard
- Cayenne pepper for a kick of heat.
- Substitute little smokies for meatballs.
Recipe Tips
- I used red currant jelly, but you can use grape jelly or apple jelly. They will work well too.
- If you have any leftover meatballs, allow them to cool before storing them in an airtight container.
They can be saved in the refrigerator for 3 to 4 days and in the freezer for a month. Reheat in the microwave and enjoy!