Slow Cooker Strawberry Jalapeno BBQ Meatballs cooked in the crock pot with jelly and BBQ sauce to create a rich and tasty appetizer perfect for any party!
A few simple ingredients that are literally thrown in the slow cooker given a stir and let magic happen.
These are always a hit and a little spin off of the tradition grape jelly and BBQ or chili sauce recipe. I love the sweetness of the strawberry jam and a little heat of the Jalapeno Pepper Jelly combined with your favorite BBQ Sauce!
They are perfect for any party and are always a hit! They get gobbled up in a hurry!
- Frozen Meatballs
- Strawberry Jam
- Jalapeno Pepper Jelly
- BBQ Sauce
Simply throw these in the crock pot dump on your ingredients and stir.
Cover and cook on high 2 to 3 hours or low for 4 to 6 hours.
They can be served right out of the slow cooker with tooth pics or I love to serve them on top of garlic knots with a little sauce drizzled on top and a sprinkle of parsley.
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Slow Cooker Strawberry Jalapeno BBQ Meatballs
- 32 ounce bag Meatballs, frozen (about 50 meatballs)
- 12 ounces Strawberry Jam
- 6 ounces Jalapeno Pepper Jelly
- 18 ounces BBQ Sauce
Combine meatballs, strawberry jam, jalapeno pepper jelly, and BBQ Sauce into slow cooker. Stir.
Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours.