This is the world's most delicious Crockpot BBQ Meatballs recipe! Featuring an elevated sweet and savory grape jelly-ketchup sauce and juicy, tender, full-flavored cocktail meatballs!
- 1/2 cup plain breadcrumbs
- 1/3 cup milk
- 1 large egg
- 2 1/2 teaspoon Kosher salt, separated
- 1 teaspoon black pepper
- 3 teaspoons chili powder, separated
- 2 1/2 teaspoons garlic powder, separated
- 1 teaspoon onion powder, separated
- 2 pounds lean ground beef
- 1 1/2 cup ketchup
- 1 cup grape jelly
- 2 tablespoons adobo sauce (from chipotles in adobo)
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
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Preheat the oven to 425°F and have ready a rimmed baking sheet lined with nonstick aluminum foil.
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Add the breadcrumbs, milk, egg, 1 1/2 teaspoon Kosher salt, black pepper, 2 teaspoons chili powder, 1 teaspoon garlic powder, and a 1/2 teaspoon onion powder. Mix with a fork until well combined.
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Add in the ground beef and mix to combine with your hands. Stop as soon as the crumb mixture is evenly distributed throughout the beef.
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Scoop out generous, tablespoon-sized portions of the mixture and roll into a ball with damp hands. You should have about 45 meatballs.
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Place the meatballs on the baking sheet, leaving a 1" gap between them. Use two baking sheets if necessary not to overcrowd the meatballs. Bake for 20 minutes, until the meatballs have browned and fully cooked through. Set aside while you make the sauce.
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Add the ketchup, grape jelly, adobo sauce, apple cider vinegar, 1 1/2 teaspoon garlic powder, 1 teaspoon Kosher salt, 1/2 teaspoon onion powder, 1 teaspoon chili powder, and the paprika to the crockpot and stir.
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Add the meatballs and gently stir until they are evenly coated in the sauce. Cover and cook on high for 1 1/2 to 2 hours, or on low for 3 to 4 hours.
If you'd like to thin out the Jelly BBQ Sauce, gradually splash in up to a 1/2 cup of hot water, stirring after each splash until you've reached the desired consistency.