This 3-ingredient slow cooker meatball supper is exactly the kind of weeknight dinner that saves me when work runs long and I still want something hot and hearty on the table. Using a bag of frozen meatballs, pasta sauce, and grape jelly creates that sweet-and-savory combo people always go back for, and the slow cooker does all the heavy lifting. It is a practical pantry-style dinner with a potluck feel, and it is especially great for busy days when you need a meal that practically makes itself.
Serve these saucy meatballs over buttery egg noodles, mashed potatoes, rice, or even tucked into toasted hoagie rolls with a little melted mozzarella on top. For an easy side, add steamed green beans, a simple salad, or roasted broccoli to balance the richness. If you are setting this out for a casual family dinner, a basket of garlic bread is always a good idea for scooping up the extra sauce.
3-Ingredient Slow Cooker Easy Meatball Supper
Servings: 6
Ingredients
1 bag (24 to 32 ounces) frozen fully cooked meatballs
1 jar (24 ounces) pasta sauce
1 cup grape jelly
Directions
1. Add the frozen meatballs to the slow cooker insert in an even layer.
2. Spoon the pasta sauce and grape jelly over the meatballs.
3. Stir gently until the meatballs are coated as evenly as possible.
4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, stirring once if you are home, until the meatballs are hot throughout and the sauce is smooth.
5. Serve hot over noodles, rice, or mashed potatoes, with extra sauce spooned over the top.
Variations & Tips
Party Appetizer Style: Skip the noodles and serve the meatballs straight from the slow cooker with toothpicks for an easy game day or potluck option. They stay warm nicely and disappear fast.
Sweeter or Tangier Sauce: If you like a sweeter sauce, add an extra spoonful of grape jelly. If you prefer it tangier, use a robust tomato basil pasta sauce or stir in a small splash of vinegar right before serving.
Make It a Sandwich: Pile the meatballs and sauce into toasted sub rolls and top with shredded mozzarella or provolone. A quick minute under the broiler makes them feel like an easy meatball sub night.
Meal Prep Tip: Leftovers keep well in the fridge for up to 4 days and reheat beautifully for lunches. I like to make a batch at the start of a busy week and change up the base, serving them over rice one day and tucked into rolls the next.