When I need a dinner that feels cozy but takes almost no effort, these 3-Ingredient Slow Cooker Pork Meatballs are exactly the kind of recipe I reach for. Using raw pork meatballs right in the crock makes this a true dump-and-go meal, and the simple sauce turns into something rich, savory, and weeknight-friendly by dinnertime. It is the sort of practical recipe that works especially well on busy days when I want supper handled early and still want everyone to think I put in way more effort than I actually did.
These pork meatballs are especially good served over hot cooked rice, buttered noodles, or creamy mashed potatoes so you can catch all of the sauce. For something lighter, spoon them alongside roasted broccoli, green beans, or a crisp salad. If you are feeding a hungry family, a basket of warm rolls or garlic bread on the side makes it feel like a full comfort-food meal.
3-Ingredient Slow Cooker Pork Meatballs
Servings: 6
Ingredients
1 bag (about 24 to 26 ounces) raw pork meatballs
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray if desired, then place the raw pork meatballs in an even layer in the bottom of the crock.
2. In a small bowl, stir together the chili sauce and grape jelly until mostly smooth, then pour the mixture evenly over the meatballs.
3. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the meatballs are fully cooked through and tender.
4. Gently stir the meatballs to coat them well in the sauce, then serve hot over rice, noodles, or mashed potatoes.
Variations & Tips
Make it a freezer meal: Add the raw pork meatballs, chili sauce, and grape jelly to a freezer bag and freeze flat. Thaw in the refrigerator overnight before adding to the slow cooker, which makes busy workweeks much easier.
Serve for appetizers: If you want this recipe for a party instead of dinner, keep the cooked meatballs warm in the slow cooker and serve them with toothpicks. The sauce has that sweet-savory flavor that always disappears fast at potlucks.
Adjust the flavor: For a slightly tangier sauce, add a spoonful of apple cider vinegar or a little Dijon mustard. If you like a touch of heat, a pinch of red pepper flakes works well without changing the simplicity of the recipe too much.
Check doneness carefully: Because these start with raw pork meatballs, make sure they are cooked through before serving. If your meatballs are larger than average, they may need a little extra time, so it helps to cut one open or check with a thermometer.
