Description
These Crock Pot Apple Jelly Meatballs are a sweet and tangy appetizer perfect for parties or easy weeknight dinners. Tender frozen meatballs are simmered slowly in a flavorful sauce made from apple jelly, chili sauce, and Worcestershire sauce, creating a deliciously sticky glaze. Garnished with fresh parsley, this recipe offers a delightful balance of sweet and savory flavors with minimal effort.
Ingredients
Scale
Meatballs
- 1 (32-ounce) bag frozen meatballs (about 50 meatballs)
Sauce
- 1 cup apple jelly
- 1 cup chili sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Prepare the sauce: In a crockpot, combine apple jelly, chili sauce, Worcestershire sauce, garlic powder, salt, and pepper. Stir the mixture well until all ingredients are fully blended and smooth.
- Add meatballs: Place the frozen meatballs into the crockpot with the sauce. Stir carefully to coat each meatball evenly with the sauce.
- Cook: Cover the crockpot and cook on low heat for 4-5 hours or on high heat for 2-3 hours. Cook until meatballs are heated through and the sauce is thick and bubbly.
- Garnish: Before serving, optionally sprinkle chopped fresh parsley over the meatballs for a touch of color and freshness.
- Serve: Serve the meatballs warm as a delicious appetizer or main dish. Enjoy their sweet and tangy flavor!
Notes
- Using frozen meatballs saves prep time and works perfectly with this slow cooker recipe.
- If you prefer a spicier kick, add a pinch of cayenne pepper or hot sauce to the sauce mixture.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to let some liquid evaporate.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- This recipe can be doubled easily for larger gatherings.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: American
