Crockpot Smokies and Meatballs
Crockpot smokies and meatballs is the easiest party pot you can set on a counter and forget. Little smoked sausages and frozen meatballs soak up a sweet, tangy barbecue sauce while the slow cooker holds everything hot for hours.
16
servings10
minutes4
hoursLittle smokies and frozen meatballs simmer in a barbecue and grape jelly sauce until sticky and glossy. It is a no-fuss appetizer that holds well on the warm setting.
Ingredients
1 package (14 oz) little smoked sausages, drained
1 bag (28 oz) frozen fully cooked meatballs
1 cup barbecue sauce
1 cup grape jelly
1/2 cup chili sauce
2 tablespoons brown sugar, packed
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
2 tablespoons water, as needed to thin
Directions
- Spray a 6-quart slow cooker with nonstick spray. This keeps the sugary sauce from baking onto the sides.
- Whisk the barbecue sauce, grape jelly, chili sauce, brown sugar, Worcestershire, vinegar, garlic powder, pepper and paprika in a bowl. Break up the jelly lumps as best you can.
- Pour half the sauce into the slow cooker. Add the smokies and the still-frozen meatballs.
- Pour the rest of the sauce over the top. Do not stir yet, the meatballs need a little time to thaw.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The meatballs should reach 165°F in the center.
- Stir gently at the halfway point so the sauce coats everything.
- Check the sauce at the end. If it is thick as syrup, stir in the water a tablespoon at a time.
- Leave the lid off for the last 20 minutes on HIGH if the sauce looks thin and you want it sticky.
- Turn the cooker to WARM and set out toothpicks and a small bowl for the used ones.
- Stir every 45 minutes while serving so the bottom does not scorch.
Notes
- Use a flavored barbecue sauce you already like, since it is the main taste here. Swap the grape jelly for cranberry sauce for a holiday version. You can mix the sauce a day ahead and keep it in the fridge. Leftovers keep 4 days in the fridge and reheat well in the microwave or back in the slow cooker.
Why this party pot works
Smokies and meatballs are already fully cooked, so the slow cooker is only there to heat them and let the sauce soak in. That makes this nearly impossible to ruin. You do not brown anything, you do not watch a pan, and the sauce thickens gently as it cooks.
The other win is the warm setting. A sheet pan of appetizers goes cold in 20 minutes. A slow cooker keeps the sausages hot and juicy through a whole game or a long holiday afternoon, and nobody has to stand by the oven.
Timing is forgiving too. If guests run late, the pot just sits on WARM and the sauce keeps getting better. That is why this dish shows up at every potluck, and why it disappears first.
What to buy for the best sauce
Little smokies: Choose the beef or the pork and beef kind in a 14 ounce package. Drain them well, since the packing liquid waters down the sauce.
Frozen meatballs: Pick fully cooked ones, either beef or Italian style. Homestyle meatballs hold their shape better than the tiny cocktail ones over four hours.
Grape jelly: Plain grape jelly gives the sweet gloss. Jam has seeds and chunks, so skip it.
Barbecue sauce: Go for a smoky, medium-sweet kind. A very sweet sauce plus jelly can taste like candy.
Chili sauce: The ketchup-like bottle in the condiment aisle adds tang. Do not use Asian sweet chili sauce, it is a different thing.
Small moves that keep it from scorching
Grease the insert first: Sugar sticks to a dry crock. A quick coat of spray means easy cleanup and no burned ring.
Start with frozen meatballs, not thawed: They release a bit of moisture as they warm, which loosens the sauce naturally. Thawed ones tend to turn mushy by hour four.
Do not walk away on HIGH all day: The most common mistake is leaving it on HIGH for six hours. The sauce reduces and caramelizes at the edges. Cook to hot, then switch to WARM.
Thin it if you need to: The sauce thickens as it sits. A splash of water or a spoonful of pineapple juice loosens it without watering down the flavor.
Easy swaps and spicy twists
For heat, stir in a tablespoon of hot sauce or a diced jalapeno. For a lighter plate, use turkey meatballs and turkey smokies. A tablespoon of bourbon in the sauce adds depth if the crowd is adults only.
One swap that does not work is sugar-free jelly. It breaks down oddly over heat and the sauce turns thin and sour.
If you cannot find little smokies, cut regular cocktail franks or cooked kielbasa into bite-size pieces. They need the same four hours and give a meatier bite.
What to put next to the toothpicks
Set the slow cooker on a sideboard with a stack of small plates and cocktail napkins. Pair it with cheese cubes, crackers, a veggie tray and a bowl of pickles. The sharp pickles cut the sweet sauce nicely.
Keeping leftovers and reheating
Cool the leftovers within two hours and store them in a covered container in the fridge for up to 4 days. For longer storage, freeze the meatballs and sausages with the sauce for up to 3 months.
Reheat in a saucepan or the microwave with a splash of water, stirring often. Add a spoonful of barbecue sauce if the glaze has gone dull.
Crockpot Smokies and Meatballs at a glance
- Prep time: 10 minutes
- Cooking time: 4 hours
- Servings: 16 servings
- Ingredients: 12, led by package (14 oz) little smoked sausages, bag (28 oz) frozen fully cooked meatballs, barbecue sauce, grape jelly
Tips for Crockpot Smokies and Meatballs
Use a flavored barbecue sauce you already like, since it is the main taste here. Swap the grape jelly for cranberry sauce for a holiday version. You can mix the sauce a day ahead and keep it in the fridge. Leftovers keep 4 days in the fridge and reheat well in the microwave or back in the slow cooker.
Crockpot Smokies and Meatballs FAQ
How long does Crockpot Smokies and Meatballs take?
Crockpot Smokies and Meatballs takes 4 hours of cooking after 10 minutes of prep.
How many people does Crockpot Smokies and Meatballs serve?
This recipe makes 16 servings.
What do I need to make Crockpot Smokies and Meatballs?
12 ingredients, led by package (14 oz) little smoked sausages, bag (28 oz) frozen fully cooked meatballs, barbecue sauce, grape jelly. Amounts are in the recipe card above.
