Appetizer Meatballs With Only 4 Ingredients

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 04/25/21
Appetizer meatballs

The Spruce

Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins
Servings: 24 servings

These sweet, sticky meatballs make a delicious appetizer for a party or game day gathering. Or take them along to the game if you're tailgating. Use good quality frozen meatballs in this recipe.

Slice some green onion tops or cilantro to give the meatballs a little color, or leave them in the slow cooker to keep them warm for leisurely serving.

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Ingredients

  • 4 dozen frozen meatballs

  • 1 tablespoon dried minced onion

  • 1 cup currant jelly

  • 1 1/2 cups barbecue sauce

  • 1/2 cup thinly sliced green onion, optional

  • 1/4 cup chopped cilantro, optional

Steps to Make It

  1. Gather the ingredients.

    Appetizer meatballs recipe ingredients
    The Spruce

  2. Put the frozen meatballs in the slow cooker.

    Frozen meatballs arranged in slow cooker
    The Spruce

  3. In a bowl, combine the minced onion, currant jelly, and barbecue sauce. Whisk to blend thoroughly. 

    Whisk mixing currant jelly, barbecue sauce, and minced onion
    The Spruce

  4. Pour the sauce mixture into the slow cooker and mix to coat the meatballs.

    Pouring sauce into slow cooker atop meatballs
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  5. Cover and cook on LOW for 3 to 4 hours or on HIGH for about 1 1/2 to 2 hours. 

  6. Serve hot from the slow cooker set on LOW or transfer to a chafing dish. Garnish with thinly sliced green onion tops or chopped cilantro, if desired.

    Meatballs on a dish topped with chopped green onion
    The Spruce

These meatballs can also be served as a main dish. Serve them with rice or noodles and a side vegetable, such as carrots, green beans, or steamed broccoli. 

Tips

  • Frozen meatballs can be spongy and tasteless. If you don't like the frozen meatballs you have locally, you can easily make your own. You can make them ahead of time and freeze them, or refrigerate them for a day or two.
  • Use a cookie scoop or tablespoon to keep the meatballs uniform in size, or weigh them as you shape them.
  • Bake the meatballs on a rack in a baking pan to keep them from sitting in the drippings.
  • Freeze them on a baking sheet in a single layer, then put them in a zip-close freezer bag labeled with the name and date. Frozen at 0 F, food can last indefinitely, but for best quality, use your frozen meatballs within 2 to 3 months.
  • Use a homemade barbecue sauce or chili sauce in place of the purchased barbecue sauce.

Variations

  • Grape Jelly Meatballs: Use grape jelly in place of the currant jelly.
  • Cranberry Meatballs: Replace the currant jelly with sweet cranberry relish or whole berry cranberry sauce.
  • Add pineapple chunks to the meatballs.
Nutrition Facts (per serving)
83 Calories
2g Fat
15g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 83
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 4%
Cholesterol 6mg 2%
Sodium 247mg 11%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 2%
Total Sugars 11g
Protein 2g
Vitamin C 1mg 3%
Calcium 16mg 1%
Iron 0mg 2%
Potassium 80mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)