These Slow Cooker Red Pepper Jelly Cocktail Meatballs are not your standard cocktail meatballs. Red pepper jelly, chili sauce, BBQ sauce and peppadew peppers jazz ’em up making them a party for your taste buds! They’re incredibly easy to make and hard to resist!
Where are all my meatball lovers??
These Slow Cooker Red Pepper Jelly Cocktail Meatballs are just PERFECT for your next cocktail party! They’re made in your slow cooker and they’re absolutely delicious!
I’ve made these a few times this summer because frankly some days it’s just been too hot to turn on the oven, so the slow cooker it is!
And since it’s summer and I don’t know about you folks, but for me it’s all about easy recipes so I can minimize my time in the kitchen and maximize my time outside enjoying the beach and the beautiful weather I even went ahead and used store-bought ready made cocktail meatballs.
If you’d rather go the homemade route feel free to use the recipe for my mini meatballs from my Italian Wedding Soup, but if you’re willing to cut a step and make things easy use your favorite store-bought.
Why You’ll Love this Recipe
I don’t know if you guys notice, but put out cocktail meatballs at a party and they’re always a hit. I mean who can pass up meatballs?
And this sauce. OMG. You’re going to love it! I know the classic cocktail meatball recipe with grape jelly and ketchup is good, but these are a total step up in flavor and they’re just as easy.
The combination of the red pepper jelly, smidge of cayenne and chopped peppadew peppers give the meatballs a deliciously spicy flavor.
Ingredients You’ll Need
- frozen store-bought cocktail meatballs
- red pepper jelly
- bottled chili sauce (I use Heinz)
- BBQ sauce (I use Sweet Baby Ray’s)
- Dijon mustard
- salt and pepper
- cayenne pepper
- peppadew peppers
- fresh parsley
Step-By-Step Instructions
The first step will be to grab a bowl and add your red pepper jelly, chili sauce, BBQ sauce, Dijon mustard and cayenne pepper and whisk until well combined.
The second step is to add your frozen meatballs to your slow cooker and pour the jelly mixture over the meatballs and toss to coat. You will cover and cook on low for 3-4 hours, making sure to stir until the sauce thickens.
The last step is to transfer the meatballs to a platter and top with your chopped peppadew peppers and chopped fresh parsley and some of the sauce.
I’ve also been known to make a dinner out of these meatballs. I cook up some jasmine rice, add to a bowl and top with some of the meatballs and smother in the sauce! Such an easy dinner.
You NEED to try this recipe for your next cocktail or game day party folks. I know you’re going to love them as much as I do.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Slow Cooker Red Pepper Jelly Cocktail Meatballs
I grabbed my red pepper jelly from my local ShopRite. It’s their bowl & basket brand and it’s delicious. You could also use Stonewall Kitchen’s.
I also used a 28-ounce bag of frozen cocktail meatballs from my local store.
I grabbed my peppadew peppers from my local store too. You can usually find them at the salad bar.
Slow Cooker Red Pepper Jelly Cocktail Meatballs
Print Recipe Pin RecipeIngredients
- 1 28-oz. bag frozen cocktail meatballs
- 2 11.6-oz. jars red pepper jelly, you can also use up to 13-oz. jars if you opt for Stonewall Kitchen's brand
- 1/2 cup botted chili sauce, I use Heinz
- 1/2 cup bottled BBQ sauce. I use Sweet Baby Ray's
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1/3 cup chopped peppadew peppers
- 3 Tbsp. fresh flat-leaf parsley, finely chopped
Instructions
- Add your frozen meatballs to your slow cooker.
- In a medium bowl, whisk together your red pepper jelly, chili sauce, BBQ sauce, Dijon mustard, salt and pepper and cayenne until well combined. Pour the mixture over the meatballs and toss to coat. Cover and cook on low until the sauce thickens, about 3-4 hours. Stir halfway through cooking time.
- Transfer the meatballs to a platter. Top with chopped peppadew peppers, parsley and remaining sauce.
Notes
Recipe adapted from my favorite Southern Living Magazine
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