Easy Crock Pot Meatballs That Disappear at Every Party

These easy Crock Pot meatballs are the kind of party appetizer that disappears fast. They’re sweet, tangy, saucy, and almost embarrassingly simple to make with cooked meatballs, Russian dressing, apricot jam, and dry onion soup mix.

I love recipes like this when I’m hosting because the slow cooker does most of the work. You can make the sauce in minutes, pour it over the meatballs, and let everything warm together until the meatballs are coated in that sticky, sweet-and-savory sauce.

Serve them with toothpicks for a party, pile them over mashed potatoes for dinner, or keep them warm in the Crock Pot for game day, holidays, potlucks, and family get-togethers.

Why This Recipe for Crock Pot Meatballs?

I’ll be honest, I’ve never been too fussed about the type of jam or jelly that went into my Crock Pot Meatballs. Now that I’ve tried apricot jam, though, it’s hard to go back to grape jelly. It’s got a natural sort of sweetness that I think goes well with the Russian dressing.

And what makes Russian dressing so different that it works with meatballs? Well, unlike Italian dressing, Russian dressing has a creamy, savory, and mildly spicy flavor that comes from mayonnaise and chili sauce. That makes the chili flavor slightly less pronounced but perfectly complemented by the mayonnaise.

The number one reason to try this version of Crock Pot Meatballs? They disappeared super fast at my last holiday party – even faster than the bacon-wrapped buffalo chicken bites, and those used to be my most popular appetizer!

Equipment for Crock Pot Meatballs

You don’t need much to make this recipe, and that’s true for both the equipment and the ingredients. These are all the equipment you need:

• Crock Pot (or any brand slow cooker)
• Sturdy Mixing Spoon
• Small Mixing Bowl
• Optional Large Resealable Freezer Bag (You only need this if you’re making the meatballs ahead and want to keep them in the freezer until you need them.)

Just 4 Ingredients for This Crock Pot Meatballs Recipe

For these meatballs, getting the sauce right was the tricky part. Keeping it simple is really the best thing to do! So I narrowed it down to just four ingredients:

1. Cooked Meatballs
2. Russian Dressing
3. Apricot Jam
4. Dry Onion Soup Mix

About These Ingredients

Sounds a little different, doesn’t it? Here’s what each of these ingredients brings to the table:

Cooked Meatballs

800 grams cooked meatballs, about 5–6 cups or approximately 1 ¾ pounds

You have a few options here. I sometimes like to make my own meatballs with a mix of beef, breadcrumbs, and egg, plus a dash of oregano and garlic powder for extra flavor. I can just get away with browning them well in the skillet if I make them the right size. They really just need to be big enough to eat in a couple of bites.

(Don’t forget the egg if you make your own meatballs! It’s an important binder that will keep them from falling apart.)

You can also use frozen meatballs if you want. Something about the size of IKEA’s famous Swedish meatballs will usually work. If you can’t easily get your hands on IKEA meatballs, something similar, like Lars Swedish Meatballs, should work if you can find it in the frozen aisles at your local grocery store.

Russian Dressing

1 250-mL bottle of Russian dressing

Russian dressing has a creamy, tangy, and slightly spicy flavor that goes well in the sauce for these meatballs. It’s actually a mix of mayonnaise, chili sauce, horseradish, and spices.

You can actually make your own Russian dressing if you want! Mix 1 1/2 cups mayonnaise, 1 cup chili sauce, 1/2 teaspoon smoked paprika, 2 tablespoons horseradish, a dash of Worcestershire sauce, and a dash of Tabasco sauce in a mason jar. Seal the mason jar with its lid and keep it in the fridge until you’re ready to use it.

Apricot Jam

250 mL apricot jam

Apricot jam adds sweetness that perfectly complements the tangy, spicy flavor of the Russian dressing. I like to use apricot jam instead of the easier-to-find “apricot spread” because I think genuine apricot spread tastes better. (It’s hard to put my finger on, but it could just be that jam is less likely to contain “added sugar” than fruit spread is.)

Dry Onion Soup Mix

1 package (3 tablespoons) dry onion soup mix

Dry onion soup mix has a rich, savory flavor that usually comes from dried onions and beef bullion. I like to use it for enhancing the beef flavor in recipes like these meatballs.

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Printable Crock Pot Meatballs Recipe Card

Possibly the easiest appetizer you'll make for your holiday party! Feel free to print or save this recipe card for easy reference if you need to pick up a couple of ingredients at the grocery store.

Author: Heidi Hecht

Ingredients

• 800 g cooked meatballs about 5–6 cups or approximately 1 ¾ pounds
• 250 mL bottle of Russian dressing
• 250 mL of apricot jam
• 3 Tbsp. dry onion soup mix

Instructions

• Make or thaw out your meatballs.
• In a bowl, mix together the Russian dressing, apricot jam, and dry onion soup mix.
• Place the meatballs in the crockpot and pour the sauce over top. Stir to coat meatballs.
• Cook in the slow cooker on low for 2-3 hours. 
• Place the meatballs with your other appetizers with a serving spoon or toothpicks. I like to leave them in the Crock Pot to keep them warm.

Method for Easy Crock Pot Meatballs

 If I’m making these for a party, I prefer to get them started right away so they can warm up while I’m working on other appetizers. So let’s jump right into it.

Step One: Make or Thaw Out Meatballs

I’ll often have the meatballs made in advance and stored in a large freezer bag until I need them. I just mix a couple of pounds of ground beef (or a mix of ground beef and ground pork), a large egg, 1/2 cup of breadcrumbs, and optional spices like oregano and garlic powder. Then I form them into bite-sized meatballs and brown them in a skillet.

Alternatively, that bag of meatballs should work if you follow the thawing instructions on the package. The USDA recommends thawing meat in the refrigerator or cold water. Thawing it in the microwave is doable, but not my favorite method. So I’ll usually put them in the refrigerator the night before I need them.

Step Two: Make Sauce

While the meatballs are thawing, mix together the Russian dressing, apricot jam, and dry onion soup mix in a bowl.

Step Three: Put Meatballs in Crock Pot

Put the meatballs in the Crock Pot.

Step Four: Cover Meatballs with Sauce

Pour the sauce over the meatballs. Stir to coat the meatballs with the sauce.

Step Five: Heat Meatballs

Don’t forget to plug the Crock Pot in. Turn the heat setting to low. Heat the meatballs in the slow cooker for 2-3 hours.

Step Six: Add Crock Pot Meatballs to Your Appetizer Spread

Transfer the Crock Pot full of meatballs to your appetizer spread, preferably in a spot where you can keep it plugged in and on the “warm” setting. Serve with a serving spoon or toothpicks.

Substitutions for Crock Pot Meatballs

Nearly any ground meat will work for the meatballs if you’re making your own. I’ve gotten away with using ground turkey before. Because the turkey meat is lower in fat than beef, it does require adding a little olive oil to the bottom of the skillet to make sure the meatballs don’t stick while I’m browning them.

No Russian dressing? I’ve improvised by mixing a little mayonnaise and a little chili sauce before. Or I’d just pour a bottle of chili sauce in while making the sauce for the meatballs. It does turn out a little spicier than using Russian dressing!

If you have trouble finding apricot jam, peach jam with no sugar added does almost as well.

How to Serve Crock Pot Meatballs

These sweet and tangy meatballs work as an appetizer, party snack, or easy dinner.

For parties, serve them straight from the slow cooker with toothpicks or small appetizer forks. They’re great for game day, holidays, potlucks, birthday parties, and casual get-togethers.

To make them a meal, serve them over:

• Mashed potatoes
• Rice
• Buttered noodles
• Pasta
• Toasted rolls or slider buns
• Roasted vegetables

If you’re serving them as part of an appetizer spread, pair them with something creamy, crunchy, or fresh to balance the sweet and tangy sauce.

How to Keep Meatballs Warm for a Party

Once the meatballs are heated through, turn the slow cooker to the warm setting. Keep the lid on when guests are not serving themselves so the meatballs stay hot and the sauce does not thicken too quickly.

If the sauce gets too thick while sitting, stir in a small splash of water, broth, or extra dressing to loosen it back up. Stir the meatballs gently every so often so they stay coated in sauce.

For longer parties, check the slow cooker occasionally to make sure the sauce is not sticking to the edges.

Make-Ahead and Freezing Tips

These Crock Pot meatballs are easy to make ahead, which makes them perfect for parties, holidays, and busy nights.

To Make Ahead

Mix the sauce and store it in an airtight container in the refrigerator. When you’re ready to cook, add the meatballs to the slow cooker, pour the sauce over the top, stir, and heat as directed.

You can also combine the cooked meatballs and sauce in the slow cooker insert, cover, and refrigerate until you’re ready to start cooking.

To Freeze

Add the cooked meatballs to a large freezer-safe bag or container. Mix the Russian dressing, apricot jam, and dry onion soup mix together, then pour the sauce over the meatballs. Seal tightly and freeze.

When ready to use, thaw in the refrigerator, then pour everything into the slow cooker and cook on low until heated through.

To Reheat Leftovers

Reheat leftovers in the slow cooker on low, on the stovetop over medium-low heat, or in the microwave. Stir occasionally so the sauce warms evenly.

FAQ About These Crock Pot Meatballs

I think these meatballs are pretty easy to put together, especially since you don’t have to even make the meatballs if you don’t feel like it. Of course, we still get questions!

I did my best to answer the most commonly asked questions here. If you think of one I haven’t answered yet, feel free to ask in the comments section, and I’ll get you an answer as soon as I can.

What should I serve with meatballs?

I think these meatballs make a good appetizer on their own. If you want them as part of your meal, they also go well with pasta and mashed potatoes. You can also improvise a sub sandwich by putting these on a leftover hot dog bun that you haven’t used to make garlic cheesy bread with yet.

I forgot to put these in the Crock Pot earlier! Can I warm them up on the stove real quick?

Sure! Just put the meatballs in a pot, pour the sauce over them, and stir to coat them. Cover the meatballs with a lid. Simmer the meatballs at medium-high heat for 10 minutes. Then you can pour the meatballs into the Crock Pot to keep warm, and nobody will know the difference.

I remember always making these with grape jelly! Would that work too?

Grape jelly would work in a pinch if you have trouble finding apricot jam. A jar of chili sauce and a jar of grape jelly used to be my “easy way” to make Crock Pot meatballs. I mostly switched to apricot jam and Russian dressing because grape jelly made the meatballs a little too sweet for my taste, and I still wanted a good balance of flavors.

I need a lot of these! I think I’m going to need a bigger Crock Pot. Or two of them.

I will admit to having borrowed a Crock Pot from my church’s kitchen before! (Don’t worry, I returned it before they missed it.) This recipe is easy to double if you have access to enough slow-cooker space, though!

Did You Try These Crock Pot Meatballs?

They really do make a popular appetizer, don’t they? I like to have some meatballs in the freezer for whenever I feel like making them for a holiday party or whenever I just want some.

If you tried these meatballs, feel free to let us know what you think in the comments section. And don’t forget to rate this recipe!