To start, cut your grapes in half (lengthwise or horizontal, it doesn’t really matter for this part), and add them to a small saucepan over medium heat, and cover the pan with the lid.
As they warm up, the juices will release and you’ll hear them start to sizzle, let them simmer for about 15 minutes with the lid on, stirring occasionally being careful not to overheat them and burn them.
While the grapes are simmering, we will mix up our homemade barbecue sauce. In a medium size bowl, mix together the ketchup, brown sugar, molasses, Worcestershire sauce, vinegar, salt, and pepper.
Now back to the grapes: After 15 minutes, remove the pan from the heat and mash up the grapes in the pan with the back of a spoon as much as you can. Return the pan to the heat and let them simmer for about 10 minutes more with the lid off, again stirring occasionally. This is your grape jelly.
Pour all of your barbecue sauce and grape jelly into the bottom of your crockpot or slow cooker. Add all of the frozen meatballs on top and gently stir to coat all of the meatballs. You can also add in a few extra grapes at this point too.
Cook on low for four hours.
Serve and enjoy!
Notes
If you have a favorite meatball recipe, you can definitely use those as well. I just recommend they already be cooked and frozen when added to the crockpot.The nutrition facts presented here are estimates only. The type of meatballs you choose to use will greatly impact the nutrition facts for this recipe. The nutrition facts above reflect standard frozen meatballs available at the grocery store. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.You can use any color of California grapes- red, green, or black- for this recipe.