Description
These Crockpot Strawberry Jalapeno Meatballs are a perfect blend of sweet and spicy, combining tender meatballs with a luscious sauce made from strawberry jam, jalapeno pepper jelly, and barbecue sauce. Slow-cooked to perfection, they make an effortless and flavorful appetizer or party dish.
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, strawberry jam, jalapeno pepper jelly, barbecue sauce, and brown sugar. Stir everything together until 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 to allow the flavors to meld and the meatballs to heat through thoroughly.
Notes
- For a spicier kick, add extra jalapeno pepper jelly or fresh chopped jalapenos.
- You can prepare this recipe in advance and refrigerate for up to 24 hours before cooking.
- Serve with toothpicks for easy appetizer-style eating.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
