3-Ingredient BBQ Meatballs
- 18 ounces barbecue sauce
- 18 ounces grape jelly
- 32 ounces frozen, fully cooked meatballs
- Start the sauce—Add barbecue sauce and jelly to a Dutch oven over medium-low heat, stirring well to combine. Mix in meatballs, ensuring that they’re fully coated in sauce. Bring sauce to a boil.
- Simmer and serve—Reduce heat to low and simmer for about 45 minutes, until meatballs are heated through and sauce has thickened. Ladle onto appetizer plates and serve with toothpicks.
Swap meatballs for bite-size cocktail sausages or do half-and-half of each.
Our GreenPan Ceramic Nonstick Casseroles effortlessly release even the stickiest sauces, and the extra nonstick coating makes cleanup incredibly quick and simple.