Introduction

Oh, friends, do you ever have those days where you just need something delicious and comforting without a whole lot of fuss? I know I do! And today, I’m so excited to share a recipe that’s practically a hug in a bowl: Slow Cooker Apple Butter Meatballs. These little flavor bombs are perfect for game nights, holiday gatherings, or just a cozy evening in. You’ll be amazed at how simple they are to whip up, and trust me, everyone will be asking for the recipe!

Why You’ll Love This Recipe

Super Fast Prep: Seriously, you’ll spend more time gathering ingredients than actually making them!
Effortlessly Easy: It’s almost impossible to mess this one up. The slow cooker does all the work!
Perfectly Giftable: Imagine a jar of this delicious sauce with a bag of meatballs for a thoughtful neighbor gift!
Guaranteed Crowd-Pleaser: The sweet, tangy, and savory combination is irresistible to pretty much everyone.

Ingredients

Gathering your ingredients is the first step to kitchen success! Here’s what you’ll need:

12 oz. bottle chili sauce: This forms the savory base of our sauce. It’s tangy and just a little bit zesty.
1 ½ cups apple butter: This is where the magic happens! It brings a wonderful, deep sweetness and that cozy apple flavor we all love.
1 cup pure maple syrup: For a touch of natural sweetness and a hint of that lovely maple goodness.
1 Tbsp. molasses: Just a tablespoon adds a rich, dark depth to the sauce that’s truly special.
¼ tsp. ground cloves: These tiny spice powerhouses pack a punch and add a warm, aromatic note.
¼ tsp. ground cinnamon (or allspice): Cinnamon is a classic for a reason, but a touch of allspice can also be lovely here!
40 oz. frozen precooked meatballs: The easiest way to go! No need to thaw or cook them beforehand.

How to Make It

Alright, let’s get cooking! This is so straightforward, you might even want to get the kids involved.

Step 1: Sauce Symphony! Grab your slow cooker and combine the chili sauce, apple butter, maple syrup, molasses, ground cloves, and ground cinnamon (or allspice). Give it a good stir so everything is nicely mixed.
Step 2: Meatball Time! Now, toss in your frozen precooked meatballs. Make sure they’re all nestled in that yummy sauce.
Step 3: Coat Them Well! Gently stir everything together. You want each and every meatball to be coated in that glorious apple butter mixture. This is where all that flavor really starts to meld.
Step 4: Let the Magic Happen! Cover your slow cooker, set it to low, and let it cook for 3-4 hours. The meatballs will heat through beautifully, and the sauce will thicken into a rich, luscious coating. You’ll know it’s ready when everything is hot and bubbly.

Substitutions & Additions

Feeling a little adventurous in the kitchen? Here are some ways you can make this recipe your own:

Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the sauce.
A Touch of Tang: A tablespoon of Dijon mustard can add a subtle tang that cuts through the sweetness.
Herbal Notes: A sprig of fresh rosemary or thyme added during the cooking process can bring a lovely herbaceous note. Remove before serving, of course!
Gluten-Free Friendliness: Ensure your chili sauce and meatballs are gluten-free. Most are, but it’s always good to check!

Tips for Success

A few little tricks up my sleeve to make these meatballs absolutely perfect every time:

Don’t Overcrowd: Make sure your slow cooker isn’t completely packed. You want the sauce to circulate and coat everything evenly.
Stir Occasionally (If You Can!): While the slow cooker does most of the work, giving it a quick stir halfway through cooking can help ensure even heating and sauce distribution. But if you’re busy, don’t worry, it’s still going to be delicious!
Prep Ahead Perfection: You can easily mix the sauce ingredients together and store them in the fridge the day before. Then, just add the meatballs in the morning and turn on the slow cooker.
Thicker Sauce Woes? If after 4 hours your sauce isn’t as thick as you’d like, you can remove the meatballs and simmer the sauce uncovered on the stovetop for a few minutes, or simply cook on high for another 30-60 minutes in the slow cooker with the lid slightly ajar.

How to Store It

Leftovers (if you’re lucky enough to have any!) are a treasure. Store them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. They’re just as tasty the next day!

FAQs

Can I use different types of meatballs?

Absolutely! While frozen precooked meatballs are the easiest, you can also use homemade cooked meatballs. Just make sure they are fully cooked before adding them to the sauce.

How long can I leave these cooking on low?

The 3-4 hour range is ideal for heating them through and thickening the sauce. You can go a little longer, up to 5-6 hours on low, but be mindful that the sauce might get very thick.

What do I serve these with?

These are fantastic as an appetizer with toothpicks! They’re also delicious served over rice, mashed potatoes, or even pasta. For a more casual meal, serve them on slider buns for mini meatball sandwiches!

Slow Cooker Apple Butter Meatballs

These slow cooker apple butter meatballs are a flavor-packed appetizer perfect for any occasion. They are incredibly easy to make with minimal prep time, and the slow cooker does all the work, resulting in tender meatballs coated in a sweet and savory apple butter sauce. This recipe is a guaranteed crowd-pleaser and can even be gifted!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 4

Equipment

Slow Cooker

Ingredients

Sauce Ingredients

12 oz. chili sauce This forms the savory base of our sauce. It’s tangy and just a little bit zesty.
1.5 cups apple butter This is where the magic happens! It brings a wonderful, deep sweetness and that cozy apple flavor we all love.
1 cup pure maple syrup For a touch of natural sweetness and a hint of that lovely maple goodness.
1 Tbsp. molasses Just a tablespoon adds a rich, dark depth to the sauce that’s truly special.
0.25 tsp. ground cloves These tiny spice powerhouses pack a punch and add a warm, aromatic note.
0.25 tsp. ground cinnamon (or allspice) Cinnamon is a classic for a reason, but a touch of allspice can also be lovely here!

Main ingredients

40 oz. frozen precooked meatballs The easiest way to go! No need to thaw or cook them beforehand.

Instructions

Grab your slow cooker and combine the chili sauce, apple butter, maple syrup, molasses, ground cloves, and ground cinnamon (or allspice). Give it a good stir so everything is nicely mixed.
Now, toss in your frozen precooked meatballs. Make sure they’re all nestled in that yummy sauce.
Gently stir everything together. You want each and every meatball to be coated in that glorious apple butter mixture. This is where all that flavor really starts to meld.
Cover your slow cooker, set it to low, and let it cook for 3-4 hours. The meatballs will heat through beautifully, and the sauce will thicken into a rich, luscious coating. You'll know it's ready when everything is hot and bubbly.

Notes

Leftovers store well in an airtight container in the refrigerator for 3-4 days and can be reheated gently. For a thicker sauce, simmer uncovered on the stovetop or cook on high in the slow cooker with the lid slightly ajar.