Crockpot Meatballs and Hot Dogs

Watch Me Make It

Crockpot Meatballs and Hot Dogs are an easy choice for a casual gathering or game-day spread. The finished sauce should be thick and glossy enough to cling to each piece rather than pool at the bottom of the cooker. Since the meatballs are already cooked, the goal is to heat everything through and concentrate the sauce without cooking it longer than necessary.

Why This Recipe Works

Slow cookers hold in moisture, so the sauce can look looser early on than it will when ready to serve. Let the visual finish guide you: a glossy coating that stays on the meatballs and hot dog pieces signals the right texture.

Ingredients

• 32 ounces frozen fully cooked meatballs
• 8 large hot dogs, cut into roughly 1-inch pieces
• 18 ounces favorite BBQ sauce
• 18 ounces grape jelly
• ¼ cup hot honey, optional but recommended
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

How to Make It

Add the frozen meatballs and sliced hot dogs to the crock pot. Add the BBQ sauce, grape jelly, hot honey, Worcestershire sauce, garlic powder, and onion powder.

Stir everything together until the meatballs and hot dogs are coated. Cover and cook on HIGH for 2 ½ to 3 hours, stirring once or twice during cooking, until the meatballs are heated through and the sauce is hot, thick, and glossy.

Once everything is hot, switch the crock pot to WARM for serving. For the best final texture, leave the lid cracked or completely off for the last 15 to 20 minutes if the sauce looks thinner than you want. Give everything a good toss right before serving so that thick, glossy sauce coats every meatball and piece of hot dog.

Tips and Variations

Avoid lifting the lid more often than needed, since releasing heat can slow the sauce from thickening. A stir during cooking helps redistribute the sauce, especially around the edges, but frequent checking is unnecessary.

Before serving, check the consistency after the cooker has had a moment uncovered if needed. Tossing the contents well restores an even coating after the sauce has settled.

Serving Ideas

Set out toothpicks or small forks for an easy appetizer-style spread. Soft slider buns or hot dog buns make it more substantial, while rice or pasta work well for anyone turning the saucy meatballs into a meal.

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Crockpot Meatballs and Hot Dogs

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours

Servings: 10

Ingredients

• 32 ounces frozen fully cooked meatballs
• 8 large hot dogs cut into roughly 1-inch pieces
• 18 ounces favorite BBQ sauce
• 18 ounces grape jelly
• ¼ cup hot honey optional but recommended
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

• Add the frozen meatballs and sliced hot dogs to the crock pot.
• Add the BBQ sauce, grape jelly, hot honey, Worcestershire sauce, garlic powder, and onion powder.
• Stir everything together until the meatballs and hot dogs are coated.
• Cover and cook on HIGH for 2 ½ to 3 hours, stirring once or twice during cooking, until the meatballs are heated through and the sauce is hot, thick, and glossy.
• Once everything is hot, switch the crock pot to WARM for serving.
• For the best final texture, leave the lid cracked or completely off for the last 15 to 20 minutes if the sauce looks thinner than you want. Give everything a good toss right before serving so that thick, glossy sauce coats every meatball and piece of hot dog.