1. Pour the frozen fully cooked pork meatballs into the slow cooker insert.
2. Spoon the barbecue sauce and grape jelly over the meatballs.
3. Stir well so the meatballs are evenly coated, then cover with the lid.
4. Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, stirring once or twice if convenient, until the meatballs are hot throughout and the sauce is smooth and glossy.
5. Serve warm straight from the slow cooker or spooned over rice, noodles, or potatoes.
Variations & Tips
Little Smokier: Use a hickory-style barbecue sauce if you like a deeper backyard flavor. It gives these meatballs a richer taste without adding any extra work.
Sweeter Supper: If your family enjoys a sweeter sauce, add an extra 2 to 3 tablespoons of grape jelly. That old church-supper style sweetness goes especially well when serving the meatballs as an appetizer.
Keep-Warm Tip: Once cooked, switch the slow cooker to WARM for serving. Give the meatballs a stir now and then so every one stays nicely coated in sauce.
Make It a Meal: To stretch dinner further, serve the meatballs over rice or egg noodles and add a green side dish. It turns three simple ingredients into a full, satisfying evening meal without heating up the kitchen much at all.
