Tiny Crockpot Cocktail Meatballs
Tiny crockpot recipes are made for a mini 1.5 to 2-quart slow cooker, and these cocktail meatballs are a perfect fit. A small batch of frozen meatballs simmers in a sweet and tangy sauce, ready for a party table or a small family dinner.
6
servings5
minutes4
hoursFrozen cocktail meatballs warm in a sweet and tangy sauce of chili sauce, grape jelly and a little mustard. A mini slow cooker makes a small batch.
Ingredients
1 lb frozen fully cooked cocktail meatballs
1/2 cup grape jelly
1/2 cup chili sauce
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp black pepper
1 tbsp brown sugar
1 tbsp chopped fresh parsley
toothpicks, for serving
Directions
- Lightly spray a 1.5 to 2-quart mini slow cooker with nonstick spray.
- Whisk the grape jelly, chili sauce, mustard, vinegar, Worcestershire, garlic powder, paprika, pepper and brown sugar in the cooker until mostly smooth.
- Add the frozen meatballs and stir to coat.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours.
- Stir gently once halfway through to coat the meatballs again.
- Check that the meatballs reach 165°F in the center and the sauce is glossy and slightly thick.
- If the sauce is thin, remove the lid and cook on HIGH for 15 minutes.
- Turn the cooker to WARM for serving.
- Sprinkle with parsley.
- Serve with toothpicks.
Notes
- A mini cooker holds about 1 pound of meatballs comfortably. In a larger 6-quart cooker, double the sauce and meatballs. Use turkey meatballs for a lighter version. Leftovers keep 4 days.
Why tiny slow cooker recipes work for small batches
A mini slow cooker is made for small crowds. It heats a little pot of food quickly and holds it warm on a side table, so it works for a small party, a dorm room or a dinner for two. Cooking small amounts in a big 6-quart cooker often scorches the edges and boils the sauce away.
Meatballs suit the format because they are small, fully cooked and sit in a thick sauce. The mini cooker keeps the sauce at just the right depth, and the meatballs warm through in a few hours without drying. A tiny slow cooker is also easy to transport. Plug it in at a potluck, a tailgate or an office party and the meatballs stay warm without taking over the kitchen.
Ingredient notes for sweet and tangy meatballs
Frozen cocktail meatballs: Choose fully cooked ones, either beef or a beef and pork mix. They go in frozen, which saves thawing time.
Grape jelly: It gives the sauce a glossy sweetness. Melt it into the sauce with a whisk, since lumps of jelly take a while to dissolve.
Chili sauce: This sweet and tangy tomato sauce, sold near the ketchup, is the traditional partner for grape jelly. Cocktail sauce is not the same, so check the label.
Dijon mustard and vinegar: A spoonful of each cuts the sugar and makes the sauce more balanced and less like candy.
Worcestershire sauce: It adds a salty, savory depth that makes the sauce taste more complete. Brown sugar: A tablespoon deepens the sweetness and helps the sauce cling. Smoked paprika adds a hint of barbecue flavor. Parsley: A pinch on top brightens the dark sauce.
Tips for a small slow cooker
Fill it about halfway: A mini cooker works best when it is between half and two thirds full. Too little food scorches, and too much stays undercooked.
Stir gently: Meatballs can break if you stir them hard. Turn them with a spoon once or twice to keep the sauce even.
Watch the heat: The most common mistake is cooking a tiny cooker on HIGH for hours. Mini cookers run hotter than large ones, and the sugar in the sauce can burn. Use LOW or check often. Taste the sauce early: Sweet and tangy sauces vary by brand. Taste after mixing and add more vinegar or mustard if it is too sweet.
Swaps and variations
Replace the grape jelly with cranberry sauce for a holiday version, or use barbecue sauce and a little brown sugar for a smoky meatball. Use turkey meatballs or plant-based ones for a lighter option. A spoonful of hot sauce adds heat. For a sweet-and-sour version, add a few pineapple tidbits.
Do not use raw meatballs in a mini cooker. They release fat and do not cook through evenly. If you have only a larger cooker, use a small oven-safe dish placed inside it, or simply double the batch and serve leftovers over rice.
What to serve with it
Serve the meatballs with toothpicks on a small plate, or spoon them over rice for a quick dinner. A bowl of pickles, some cheese cubes and crackers round out a small party tray. Dinner rolls turn them into sliders. Mini buns, toothpicks and a small dish of shredded cheese let guests build their own meatball sliders at a party.
Storing, freezing and reheating
Refrigerate leftovers in an airtight container for up to 4 days. Freeze the meatballs in the sauce for up to 2 months.
Reheat in the mini slow cooker on LOW for an hour or in the microwave. Add a splash of water if the sauce has thickened.
Tiny Crockpot Cocktail Meatballs at a glance
- Prep time: 5 minutes
- Cooking time: 4 hours
- Servings: 6 servings
- Ingredients: 12, led by frozen fully cooked cocktail meatballs, grape jelly, chili sauce, Dijon mustard
Tips for Tiny Crockpot Cocktail Meatballs
A mini cooker holds about 1 pound of meatballs comfortably. In a larger 6-quart cooker, double the sauce and meatballs. Use turkey meatballs for a lighter version. Leftovers keep 4 days.
Tiny Crockpot Cocktail Meatballs FAQ
How long does Tiny Crockpot Cocktail Meatballs take?
Tiny Crockpot Cocktail Meatballs takes 4 hours of cooking after 5 minutes of prep.
How many people does Tiny Crockpot Cocktail Meatballs serve?
This recipe makes 6 servings.
What do I need to make Tiny Crockpot Cocktail Meatballs?
12 ingredients, led by frozen fully cooked cocktail meatballs, grape jelly, chili sauce, Dijon mustard. Amounts are in the recipe card above.
