Baby Shower Meatballs are juicy, sweet, and savory, simmered in a rich blend of grape jelly and barbecue sauce. Make this perfect party appetizer in the slow cooker or oven for an easy crowd-pleaser.
For convenience, this recipe uses frozen meatballs, but you can try my Homemade Meatball Sandwich next if you want to go from scratch.
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Grape Jelly Meatballs
Baby shower meatballs always seem to be the first thing gone at any gathering. Unlike traditional meatballs made on the stovetop, these cook low and slow in the crockpot, soaking up all that rich sauce made with grape jelly and barbecue.
They only take 5 minutes to prep, which makes them perfect when you’re hosting or bringing a dish to share. The flavor is bold, tangy, a little nostalgic, and totally worth trying if you haven’t already.
Why are meatballs served at baby showers?
Meatballs are easy to make in large batches, stay warm in a slow cooker, and don’t require much cleanup. Their bite-size makes them perfect for casual snacking, and the flavorful sauce keeps guests coming back for more.
What Ingredients Do I Need?
These ingredients come together to create a sauce that tastes way more complex than it actually is. The crushed pineapples add a fresh pop that keeps the sauce from feeling too heavy, and the Dijon brings just enough tang to balance out the richness. Here is what you will need:
Ingredients for this Baby Shower Meatballs Recipe
- Meatballs. You can use beef, pork, or turkey meatballs depending on your preference. No need to thaw them before cooking.
- Grape jelly. Adds a rich sweetness that balances the tanginess of the other ingredients and helps thicken the sauce.
- Barbecue sauce. Brings smoky depth and tangy flavor that pairs perfectly with the jelly.
- Soy sauce. Adds salt and umami, giving the sauce more body and richness.
- Dijon mustard. Gives the sauce a subtle tang and sharpness that cuts through the sweetness.
- Worcestershire sauce. A savory boost that deepens the overall flavor of the dish.
- Garlic powder. Adds a mild, familiar kick without overpowering the other ingredients.
- Cayenne pepper. A small amount gives the sauce a gentle heat and keeps it from tasting too sweet.
- Crushed pineapples. Adds a fruity brightness and slight acidity that enhances the overall flavor. Be sure to drain them before adding.
How to Make Baby Shower Meatballs
Cook the Meatballs
If I'm using the oven, I like to preheat it to 375°F and spread the meatballs out on a large baking sheet so they heat evenly. I bake them for about 20 to 25 minutes, just until they’re warmed through and have a bit of browning on the outside. If I’m short on time or want to keep it easy, I’ll skip the oven and toss the frozen meatballs straight into the slow cooker instead.
Make the Grape Jelly Sauce
While the meatballs are cooking (or already in the crockpot), I get started on the sauce. I add the grape jelly, barbecue sauce, soy sauce, Dijon mustard, Worcestershire, garlic powder, cayenne, and crushed pineapple (with juice) to a large bowl. Then I let everything mix together well, it smells amazing.
If you are preparing the meatballs in the crockpot, simply pour the sauce over the meatballs at this instance and let them cook low and slow.
Combine and Serve Your Grape Jelly Meatballs
I pour the sauce over the meatballs and let them cook either way. If I’m using the oven method, I like to toss everything in the baking dish. If I’m using the slow cooker, I just stir everything gently, cover it up, and let it cook on low for 2 to 3 hours or high for 1 to 2, then they’re ready to serve straight from the pot or on a platter with toothpicks.
Depending on my desired thickness (for the sauce), I will make a small slurry of cornstarch and water, normally around one tablespoon of cooked sauce and one tablespoon of water. You can absolutely keep the recipe as is but there are occasions when I prefer a thicker sauce.
Tips for Making Meatballs with Grape Jelly
- Don’t worry about thawing the meatballs. You can use them straight from the freezer whether you're baking or using a slow cooker.
- Let the sauce simmer long enough to combine. Heating it gently helps everything melt together and gives it a richer texture.
- Use the oven for extra caramelization. Baking the meatballs first or giving them a few extra minutes at the end helps the sauce cling better and adds a little browning.
- Keep the slow cooker on warm during the party. This keeps the meatballs hot and saucy without overcooking them.
- Stir gently to avoid breaking the meatballs. Whether you're tossing them in the sauce or stirring in the slow cooker, use a light hand to keep them intact.
Storage
Store leftover meatballs in an airtight container in the fridge for up to 4 days. If you want to freeze them, let the meatballs and sauce cool completely first. Then transfer everything to a freezer-safe container or zip-top bag and freeze for up to 2 months.
To reheat from the fridge, warm them in a saucepan over medium-low heat or in the slow cooker on low until heated through. If reheating from frozen, let them thaw in the fridge overnight, then reheat the same way. You can also reheat straight from frozen in the crockpot — just set it to low and give them a few extra hours to warm up evenly.
FAQ's
Can I use homemade meatballs instead of store-bought?
Yes, just make sure they’re fully cooked before adding them to the sauce or slow cooker. This recipe is designed for convenience, but homemade meatballs work just as well.
What can I substitute for grape jelly meatballs?
If you don’t have grape jelly, you can use cranberry sauce, apricot preserves, or even chili sauce mixed with a bit of honey. Each option will slightly change the flavor, but they’ll still give you that sticky, tangy coating that makes these meatballs so good.
Can I make these ahead of time?
Absolutely. You can fully cook and refrigerate them, then reheat in the slow cooker on warm before serving. They also freeze well after being cooked.
I hope you enjoy preparing this Baby Shower Meatball Recipe!
If you try this recipe, I'd love to see it! Share it with me on Facebook, Instagram, or Pinterest.
Grape Jelly Meatball Recipe
Equipment
- Large Baking Sheet
- Slow Cooker
- Medium Saucepan
- Wooden Spoon or Whisk
- Large Mixing Bowl (if using the oven)
- Slotted Spoon or Tongs
- Can Opener
- Measuring Cups and Spoons
- Serving Platter or Bowl
Ingredients
For the Meatballs:
- 2 lbs frozen meatballs beef, pork, or turkey depending on preference
For the Sauce:
- 1 cup grape jelly
- ½ cup barbecue sauce
- 2 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 8 oz crushed pineapples (or cut) with juice
Instructions
Cook the Meatballs:
- For Oven: Preheat your oven to 375°F. Arrange the frozen meatballs in a baking dish.
- Pour sauce mixture over meatballs and bake for 20-25 minutes, or until heated through and lightly browned.
- For Slow Cooker: Place the frozen meatballs directly into the slow cooker. You don’t need to thaw them, just spread them out evenly.
Make the Sauce:
- In a medium saucepan over low heat, combine the grape jelly, barbecue sauce, soy sauce, Dijon mustard, Worcestershire sauce, garlic powder, cayenne pepper, and crushed pineapples. Stir until the jelly has broken down and the sauce is smooth.
Combine Meatballs and Sauce:
- For Slow Cooker: Pour the sauce over the frozen meatballs in the slow cooker, then cover and cook on low for 2-3 hours or on high for 1-2 hours. Stir occasionally to coat the meatballs in the sauce.
Serve:
- Transfer the meatballs to a platter and serve with toothpicks or cocktail forks for easy snacking. You can also garnish with fresh or dried parsley to make the dish pretty. 🙂
Wilma Mathis says
I adore this recipe. Meatballs are one of my favorite apps! This recipe is easy to follow and it turns out just perfectly!! Thanks for posting again for me to make it again this weekend!!