Description
These Crockpot Strawberry Jalapeno Meatballs are a deliciously sweet and spicy appetizer or main dish, combining the fruity flavors of strawberry jam with the heat of jalapeno pepper jelly, all slow-cooked together with barbecue sauce for tender, flavorful meatballs.
Ingredients
Scale
Meatballs
- 32 ounces frozen meatballs (about 50 meatballs)
Sauce
- 12 ounces strawberry jam
- 6 ounces jalapeno pepper jelly
- 18 ounces barbecue sauce
- 2 tablespoons brown sugar
Instructions
- Combine Ingredients: In a slow cooker, add the frozen meatballs along with the strawberry jam, jalapeno pepper jelly, barbecue sauce, and brown sugar. Stir well to ensure the meatballs are evenly coated with the sauce mixture.
- Cook: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours, allowing the meatballs to become tender and the flavors to meld beautifully.
Notes
- Using frozen meatballs saves time and works perfectly for this recipe.
- Adjust the amount of jalapeno pepper jelly based on your desired heat level.
- Serve these meatballs as appetizers at parties or as a main dish with rice or mashed potatoes.
- If you prefer thicker sauce, you can remove the lid for the last 30 minutes of cooking to reduce the sauce.
