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Grape Jelly BBQ Meatballs

Grape jelly BBQ meatballs simmer in a 5- to 6-quart Dutch oven until hot throughout and coated in a smooth, sweet-and-tangy sauce. They’re made with frozen fully cooked meatballs for an easy appetizer with minimal prep.
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Cook Time 39 minutes
Total Time 39 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

For the sauce
  • 1.5 cup grape jelly
  • 1.5 cup barbecue sauce
For the meatballs
  • 2 lb meatballs frozen, fully cooked

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

Make the sauce
  1. In a 5- to 6-quart Dutch oven, stir the grape jelly and barbecue sauce over medium-low heat for 3 to 5 minutes, until the jelly melts and the sauce is smooth.
Cook the meatballs
  1. Add the frozen meatballs and stir to coat.
  2. Cover and simmer over low heat for 30 to 40 minutes, stirring every 10 minutes, until the meatballs are hot throughout and reach 165°F in the center.

Notes

For the smoothest sauce, stir the jelly and barbecue sauce until the jelly has fully melted. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a lower-sugar option, use reduced-sugar grape jelly and barbecue sauce.