Baby Shower Meatballs
4 Comments Mar 18, 2025
Updated Mar 31, 2025
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Baby Shower Meatballs are sweet, tangy, and packed with flavor, slow-cooked in a rich barbecue and grape jelly sauce with a hint of jerk seasoning for a delicious baby shower appetizer. The slow cooking process allows the meatballs to soak up all the savory-sweet goodness.
Table of Contents
This recipe is a fun twist on my slow cooker Grape Jelly Meatballs, but these Baby Shower Meatballs take things up a notch with a few extra ingredients for even more flavor.
Perfect for more than just baby showers, these tangy, saucy meatballs are a hit at bridal showers, gender reveal, birthday parties, game day, and any gathering where you need an easy, crowd-pleasing dish!
Key Ingredients
Here are the very simple ingredients to make this easy appetizer. Find the full recipe in the recipe card below the images.
- Meatballs: Two bags of frozen homestyle meatballs work best for this recipe.
- Sauce: A simple yet classic mix of barbecue sauce and grape jelly creates a sweet and tangy glaze.
- The Flavor Boost: Jerk seasoning and Worcestershire sauce take these meatballs to the next level! I use Lawry’s dry jerk seasoning, found in the spice aisle, for the perfect balance of heat and spice.
Variations
Here are ways to change up this meatball recipe:
- If you’re using jerk sauce instead of the dry mix, swap in one to two tablespoons for a bold, flavorful kick.
- No barbecue sauce? Try ketchup or Heinz chili sauce for a slightly different but equally delicious twist.
- Switch up the jelly by using apricot, strawberry, or peach for a unique sweet-savory balance.
- Out of Worcestershire sauce? Substitute one tablespoon of soy sauce to add depth and umami to the sauce.
How to make Baby Shower Meatballs
Step One: Add the meatballs to the slow cooker.
Step Two: Pour over the grape jelly, barbecue sauce, jerk seasoning and Worcestershire sauce.
Step Three: Cook on LOW for 5 hours. The longer these cook, the better they get, they start to get darker and soak up the sauce.
Serving Suggestions
My serving tips for a great party!
- Keep the meatballs warm throughout the party by leaving them in the slow cooker on the warm setting, stirring occasionally to keep them coated in sauce.
- Set out toothpicks for easy serving, making them perfect for snacking.
- If you’d like to turn this into a main meal, serve the meatballs over mashed potatoes or rice for a hearty and delicious dish.
Let the meatballs cool, place in containers and refrigerate for up to four days or freeze for up to three months. Reheat by microwaving.
This is not necessary, for the meatballs will thaw quickly in the slow cooker.
Because they are an easy appetizer and can be kept warm in a slow cooker, a perfect party food.
More appetizers:
Our Easy Grape Jelly Meatballs and Grape Jelly Little Smokies are sweet, tangy, and perfect for parties or potlucks.
A mix of Meatballs and Little Smokies slow-cooked in a rich barbecue sauce makes an easy and crowd-pleasing appetizer.
Barbecue Meatballs are coated in a smoky, flavorful sauce, while Apple Butter Little Smokies add a sweet and savory twist to classic cocktail sausages.
Recipe Reviews:
“My mom has made these for years and I absolutely love them. I will eat the leftovers for days.” – Jennifer
“I make my own meatballs. I make them about 1/2 oz. each for this recipe. I haven’t found a brand of frozen I nor my family likes. I made the sauce according to the recipe and it was very good!” – Sla
Baby Shower Meatballs Recipe
How to Video
Ingredients
- 56 oz. frozen homestyle meatballs, (two 28-oz. bags) – can use 32 oz bags in this recipe no problem
- 14 oz. grape jelly, I use welch's grape jelly in a squeeze bottle
- 16 oz. Sweet Baby Ray's Barbecue sauce
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. dry jerk seasoning, (I use Lawry's)
Instructions
- Add the meatballs to the slow cooker.
- Add the grape jelly, barbecue sauce, Worcestershire sauce, and jerk seasoning. Stir.
- Cook on LOW for 5 hours or HIGH For 3. The longer these cook, the more they absorb the sauce. You can stir occasionally if desired.
Sarah’s Notes
- Let the meatballs cool, place in containers and refrigerate for up to four days or freeze for up to three months. Reheat by microwaving.
- No need to thaw the meatballs before using this recipe.
- The longer the meatballs cook, the more they will soak up the sauce and become flavorful.
- Turn the slow cooker to warm for the party, stirring occasionally.
- Serve with toothpicks.
- If wanting to make this a main meal, serve over rice or mashed potatoes.
- If you’re using jerk sauce instead of the dry mix, swap in one to two tablespoons for a bold, flavorful kick.
- No barbecue sauce? Try ketchup or Heinz chili sauce for a slightly different but equally delicious twist.
- Switch up the jelly by using apricot, strawberry, or peach for a unique sweet-savory balance.
- Out of Worcestershire sauce? Substitute one tablespoon of soy sauce to add depth and umami to the sauce.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I’m wondering if, since jerk seasoning is a Caribbean thing, if you could use a can of crushed pineapple instead of jelly to deepen the Caribbean flair on this dish. I’m making it the default way today but I might try that in the future 🙂
I make my own meatballs. I make them about 1/2 oz. each for this recipe. I haven’t found a brand of frozen I nor my family likes. I made the sauce according to the recipe and it was very good!
That is so great to hear!
My mom has made these for years and I absolutely love them. I will eat the leftovers for days.