This recipe takes me back to my childhood. Mini Meatballs – they don’t ask much of you, just throw everything in the crock pot while the house is already warm, the lights are low and there’s something festive playing in the background.
Watch the REEL associated with this recipe HERE!
Mini Meatballs in the Crockpot make a great snack for friends that stop by unexpectedly, when family drifts in and out of the kitchen when you want something cozy simmering without committing to a full spread. This recipe is sized for a 1.5- slow cooker which makes them ideal for small gatherings, appetizer tables, or keeping warm through a long afternoon.
This is one of our family recipes – passed down through generations – simple, nostalgic, and always the first thing to disappear.
How to serve
- With toothpicks on a festive platter
- Along side a bowl of spicy mustard, olives, or cornichons
- As an easy Christmas Eve appetizer or game day snack
Why I like this recipe
- Uses party staples
- Feeds a crowd without a fuss
- Keeps warm for hours
- Feels nostalgic and familiar – in the best way
Sometimes the best recipes aren’t the most complicated ones. They’re the ones that quietly do their job while you enjoy the moment.
Mini Meatballs in the Crockpot
Ingredients
- 1 pound frozen mini meatballs (fully cooked)
- 1/2 - 3/4 cup Fig Jam or Grape Jelly is also good
- 3/4 cup chili or cocktail sauce
- 1 tsp Worcestershire sauce
- pinch of red pepper flakes
Instructions
- Add frozen meatballs directly to your 1.5-quart crockpot.
- In a small bowl, stir together the chili sauce and jelly until smooth.
- Pour the sauce over he meatballs land gently stir to coat.
- Cover and cook: LOW for 3-4 hours or HIGH for 1 1/2 -2 hours
- Once heated switch to WARM and serve straight from the crockpot.
- Have spicy mustard, olives, and cornichons on the side.
