Scale

Here’s what you’ll need for this simple yet scrumptious dish:

2 lbs frozen meatballs (fully cooked): A lifesaver for busy days. Use halal meatballs or homemade ones if preferred.
1 cup grape jelly: The sweet base of the sauce that gives it a nostalgic twist.
1 ½ cups barbecue sauce: Adds smokiness and tang. Choose your favorite brand or go for a homemade version!
1 tbsp soy sauce (optional): Balances the sweetness with a hint of umami.
1 tsp garlic powder: Enhances the savory flavor.
½ tsp red chili flakes (optional): For a touch of heat, if you like spice.

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Start by assembling all the ingredients. This recipe is all about ease, so having everything ready will make the process even smoother.

In a medium-sized mixing bowl, combine the grape jelly, barbecue sauce, soy sauce, garlic powder, and red chili flakes (if using).
Whisk until the sauce is smooth and well blended. The grape jelly might look lumpy at first, but it will melt beautifully as it cooks.

Place the frozen meatballs into the bottom of your crockpot. Make sure they’re spread out evenly for consistent cooking.

Pour the prepared sauce over the meatballs, ensuring every meatball is coated. Use a spoon to gently mix them if needed, but don’t worry if they’re not completely covered. The sauce will spread as it heats.

Cover the crockpot with its lid and set it to low heat for 4 hours or high heat for 2 hours.
About halfway through cooking, give the meatballs a gentle stir to ensure the sauce evenly coats them.

After cooking, switch the crockpot to the warm setting to keep the meatballs hot for serving.
If the sauce looks too thin, remove the lid and let it cook for an additional 15-20 minutes to thicken up.

Sprinkle fresh parsley or sesame seeds over the meatballs before serving for a pop of color and added texture.