Slow Cooker Meatballs and Little Smokies
Four ingredients come together to make the tastiest appetizer ever.
Servings: 12
Ingredients
- 28 oz. beef lil' smokies (two 14-oz. packages)
- 26 oz. frozen meatballs I use homestyle
- 20 oz. grape jelly I use Welch's squeeze bottle type
- 18 oz. Sweet Baby Ray's BBQ sauce original
Instructions
- Add the meatballs and little smokies to the slow cooker.
- Squeeze over the barbecue sauce and grape jelly.
- Stir. Don't worry about mixing in the grape jelly completely, it will melt when it heats up.
- Cook on LOW for 5 hours or HIGH for 3.5.
- This may seem like a long cooking time, but these only improve with time. They will start absorbing the sauce later in the cooking time.
Video
Notes
- Store any remaining meatballs and smokies in an airtight container. Keep them in the fridge for up to 4 days. Reheat them on the stovetop over medium heat.
- For this appetizer recipe, you can always use beef meatballs, pork meatballs, turkey meatballs, chicken meatballs, or a combination.
- When it comes to flavor, you can play around with adding Heinz chili sauce, pineapple chunks, and chopped onion.
Nutrition
Calories: 565kcal | Carbohydrates: 51g | Protein: 19g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 87mg | Sodium: 1164mg | Potassium: 426mg | Fiber: 1g | Sugar: 38g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg
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