If you’ve ever found yourself staring into the fridge at 4:37 p.m., wondering how dinner (or that last-minute party dish) is magically going to happen—hi, friend, you’re in the right place. Crockpot Meatballs and Little Smokies are one of those comforting, no-stress recipes that feel like a small miracle on busy days. You dump everything in, walk away, and a few hours later your house smells like a cozy celebration.
This recipe has saved me more times than I can count. Game day? Covered. Potluck you forgot about until the night before? Done. Family movie night when everyone’s hungry now? Lifesaver. It’s sweet, savory, just a tiny bit spicy, and completely forgiving—which is exactly what we all need in a recipe.
Let’s talk about why this one deserves a permanent spot in your slow cooker rotation.
Table of Contents
Why You’ll Love This Crockpot Meatballs and Little Smokies Recipe
There’s a reason Crockpot Meatballs and Little Smokies show up at practically every gathering—they check all the boxes:
- Set-it-and-forget-it easy. No browning, no babysitting, no complicated steps.
- Crowd-pleasing flavors. Sweet grape jelly + tangy barbecue sauce = magic.
- Budget-friendly. Simple ingredients you can grab at any grocery store.
- Perfect for parties and dinners. Serve them with toothpicks or over rice.
- Flexible heat level. The jalapeño adds a gentle kick, but you’re in control.
This is the kind of recipe that lets you focus on living your life while your slow cooker does the heavy lifting. That’s my favorite kind of cooking.
Ingredients You’ll Need (Nothing Fancy Here)
Here’s the beauty of this dish—you probably recognize every ingredient already:
- 14 ounces frozen meatballs
Fully cooked meatballs are the ultimate shortcut. Beef, turkey, or chicken all work. - 14 ounces little smokies
These bite-sized sausages bring that smoky, savory goodness. - 18 ounces grape jelly
Trust me on this. It melts down into the most irresistible sauce. - 1 cup barbecue sauce
Use your favorite—sweet, smoky, or even honey BBQ. - 1 jalapeño, stem and seeds removed, diced
Adds just enough warmth without overwhelming the dish.
That’s it. Five ingredients. Zero stress.
How to Make Crockpot Meatballs and Little Smokies (Step-by-Step)
This recipe is so simple it almost feels like cheating—but the results say otherwise.
Step 1: Prep the Crockpot
Spray a 6-quart crock pot with non-stick cooking spray. This makes cleanup easier, and future-you will be grateful.
Step 2: Add Everything In
Yes, everything. Add the frozen meatballs, little smokies, grape jelly, barbecue sauce, and diced jalapeño straight into the crockpot.
Step 3: Stir to Combine
Give it a good stir so the meatballs and smokies are coated. Don’t worry if the jelly looks chunky—it melts beautifully as it cooks.
Step 4: Cover and Cook
Set your crockpot to low and cook for 4 hours. That’s it. No stirring required, though you can give it a quick mix halfway through if you’re nearby.
When it’s done, the sauce will be glossy, thick, and downright spoon-licking good.
The Sauce: Sweet, Savory, and Totally Addictive
Let’s pause for a moment to appreciate the sauce, because this is where the magic happens.
The grape jelly melts into the barbecue sauce, creating that signature sweet-and-savory balance that keeps people going back for “just one more.” The jalapeño sneaks in a gentle heat that cuts through the sweetness without stealing the spotlight.
If your sauce looks extra thick toward the end, don’t panic. That just means it’s rich and clingy—the good kind of problem to have.
Tips for Perfect Crockpot Meatballs and Little Smokies
A few small tweaks can help you make this recipe exactly how your family likes it:
- Want it spicier? Leave a few jalapeño seeds in, or add a pinch of red pepper flakes.
- Too sweet for your taste? Use a smoky or spicy barbecue sauce to balance things out.
- Sauce too thick? Stir in a splash of water or broth. Easy fix.
- Feeding a crowd? Double the recipe and use an 8-quart crockpot.
- Keeping it warm for a party? Switch to the “warm” setting once it’s done cooking.
Cooking should feel flexible, not fussy—and this recipe absolutely gets that.
How to Serve Crockpot Meatballs and Little Smokies
One of my favorite things about Crockpot Meatballs and Little Smokies is how versatile they are:
- Party-style: Toothpicks and a big smile. They disappear fast.
- Weeknight dinner: Serve over white rice, mashed potatoes, or buttered noodles.
- Game day spread: Pair with sliders, chips, and something bubbly.
- Potluck hero: Transport the crockpot and plug it in—done and done.
No matter how you serve them, expect empty plates and recipe requests.
A Little Personal Note from My Kitchen
This recipe came into my life during one of those weeks where everything felt like too much. Work was busy, my to-do list was never-ending, and the idea of cooking felt exhausting.
I tossed these ingredients into the slow cooker one morning, hoping for the best. By dinner, the house smelled warm and inviting—like someone else had cooked for me. That first bite was comforting in a way only simple food can be.
Since then, Crockpot Meatballs and Little Smokies have become my go-to whenever life feels a little loud and I need dinner to be easy.
FAQs About Crockpot Meatballs and Little Smokies
Can I make Crockpot Meatballs and Little Smokies ahead of time?
Absolutely. You can cook them fully, let them cool, and store them in the fridge for up to 3 days. Reheat in the crockpot on low or on the stovetop.
Can I freeze leftovers?
Yes! Store cooled leftovers in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently.
What if I don’t like jalapeños?
No problem at all. You can leave it out completely, or swap in a pinch of black pepper or smoked paprika for mild flavor.
Can I use homemade meatballs?
Definitely. Just make sure they’re fully cooked before adding them to the crockpot.
Is there a substitute for grape jelly?
Grape jelly is classic, but you can use apricot preserves or cranberry sauce for a slightly different twist.
Perfect for Busy Days, Parties, and Everything In Between
There’s something incredibly comforting about a recipe that asks so little of you and gives so much in return. Crockpot Meatballs and Little Smokies are sweet, savory, cozy, and wonderfully reliable—the kind of dish you can lean on when life gets busy.
Whether you’re hosting friends, feeding a hungry family, or just craving something warm and familiar, this recipe shows up for you. Toss it all in, let your slow cooker work its magic, and enjoy the kind of meal that feels like a cozy hug—no stress required.
If you make these, don’t be surprised when they become your most-requested recipe too.
Still Hungry? Let’s Build the Perfect Party Spread
If these Crockpot Meatballs and Little Smokies disappeared faster than you expected (they always do ), here are a few cozy, crowd-pleasing favorites to keep the good food—and the good vibes—going. Think of this as your stress-free menu inspiration, all in one place:
- Craving another saucy, slow-cooker appetizer? You’ll love these sweet and savory Slow Cooker Teriyaki Meatballs—they’re just as easy and always a hit at parties.
- Want something creamy and crunchy to balance all that saucy goodness? These bite-sized Spinach Artichoke Dip Wonton Cups are perfect for snacking and disappear in minutes.
- Feeding a hungrier crowd or turning appetizers into dinner? Add this cozy favorite: hearty Slow Cooker Kielbasa and Potatoes—comfort food at its best with almost no effort.
- And because every gathering needs something fun to sip, don’t miss this festive, make-ahead Easy Christmas Punch that pairs perfectly with all your favorite party bites.
Mix and match a few of these, and suddenly you’ve got a full spread that feels thoughtful, comforting, and totally doable—no kitchen chaos required.
Print
Crockpot Meatballs and Little Smokies
- Total Time: 4 hours 5 minutes
- Yield: 8 servings 1x
Description
Crockpot Meatballs and Little Smokies are the ultimate easy appetizer—sweet, savory, and slow-cooked to perfection in a rich barbecue sauce. Perfect for parties, game day, or stress-free entertaining.
Ingredients
14 ounces frozen meatballs
14 ounces little smokies
18 ounces grape jelly
1 cup barbecue sauce
1 jalapeño, stem and seeds removed, diced
Instructions
Spray a 6-quart crockpot with non-stick cooking spray.
Add the frozen meatballs, little smokies, grape jelly, barbecue sauce, and diced jalapeño to the crockpot.
Stir gently until everything is well coated.
Cover and cook on LOW for 4 hours, until hot and bubbly.
Stir once before serving and keep warm until ready to enjoy.
Notes
For extra heat, leave a few jalapeño seeds in or add red pepper flakes.
Too sweet? Use a smoky or spicy barbecue sauce to balance the flavors.
Keep on the “warm” setting for parties—these stay perfect for hours.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Appetizer
- Method: Crock pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 890 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 55 mg