Slow Cooker Red Pepper Jelly Cocktail Meatballs

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!

Prep Time10

Cook Time4

Total Time4 10

Course: Appetizer

Cuisine: American

Keyword: cocktail meatballs, Comfort Food, holiday, red pepper jelly, Slow Cooker

Servings: servings

Calories: 43kcal

Author: MaryAnn Dwyer

Ingredients

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

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.

Nutrition