Introduction

These Slow Cooker Apple Butter Meatballs are a sweet and tangy twist on a classic appetizer. The rich blend of apple butter, maple syrup, and spices creates a flavorful sauce that perfectly coats tender meatballs. They’re easy to prepare and ideal for parties or a cozy family dinner.

A black slow cooker is filled with about three layers of small meatballs covered in shiny, thick reddish-brown sauce. A white ladle with a wooden handle is scooping up three meatballs from the middle. Around the slow cooker are two shiny red apples on a white cloth and one red apple resting directly on a white marbled surface with scattered small brown peppercorns. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz. bottle chili sauce (use Heinz Chili Sauce; avoid sriracha hot chili sauce or Thai sweet chili sauce)
1 ½ cups apple butter (Musselman’s Apple Butter recommended)
1 cup pure maple syrup
1 Tbsp. molasses
¼ tsp. ground cloves
¼ tsp. ground cinnamon (or allspice as an alternative)
40 oz. frozen precooked meatballs (two 20-ounce bags)

Instructions

Step 1: In the slow cooker, combine the chili sauce, apple butter, maple syrup, molasses, ground cloves, and ground cinnamon. Stir well to blend the flavors.
Step 2: Add the frozen meatballs to the slow cooker and toss them gently to coat evenly with the sauce.
Step 3: Cover and cook on HIGH for 2.5 to 3 hours or on LOW for 4 to 5 hours. Stir occasionally to prevent the meatballs from sticking or burning on the edges.
Step 4: Serve warm as a tasty appetizer or as an entrée over mashed potatoes or rice with roasted vegetables.

Tips & Variations

For a deeper spice flavor, toast the ground cloves and cinnamon briefly in a dry pan before adding them to the sauce.
You can substitute allspice for cinnamon to add a slightly different warm note.
Use turkey or beef meatballs depending on your preference, but ensure they are precooked.
Add a splash of apple cider vinegar if you like a little extra tang in the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or microwave until warmed through. For best texture, stir occasionally while reheating.

How to Serve

A white bowl filled with many small round meatballs covered in a thick reddish-brown sauce, each meatball garnished with small pieces of green chives scattered evenly on top. Around the bowl, three red apples sit on a white marbled surface, along with a glass bottle containing a golden-brown drink with its cap beside it. A white cloth napkin is partially under the bowl, adding a soft texture to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade meatballs for this recipe?

Yes, you can use homemade precooked meatballs. Just make sure they are fully cooked before adding them to the slow cooker to prevent food safety issues.

Is it possible to make this recipe without a slow cooker?

Yes, you can simmer the sauce and meatballs on the stove over low heat for about 30 to 40 minutes, stirring frequently to avoid burning and ensure even coating.

Slow Cooker Apple Butter Meatballs Recipe

Print Recipe

★★★★★

4.9 from 148 reviews

These Slow Cooker Apple Butter Meatballs combine sweet and tangy flavors with the convenience of slow cooking. The sauce made from apple butter, maple syrup, and chili sauce perfectly coats tender frozen meatballs, creating a delicious appetizer or a hearty entrée served over mashed potatoes or rice with roasted vegetables.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 2.5 to 3 hours (HIGH) or 4 to 5 hours (LOW)
Total Time: Approx. 3 to 5 hours
Yield: About 8–10 servings 1x
Category: Entree
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Sauce Ingredients

12 oz. bottle chili sauce (Heinz Chili Sauce recommended; do not use sriracha hot chili sauce or Thai sweet chili sauce)
1 ½ cups apple butter (Musselman’s Apple Butter preferred)
1 cup pure maple syrup
1 Tbsp. molasses
¼ tsp. ground cloves
¼ tsp. ground cinnamon (or allspice as a substitute)

Meatballs

40 oz. frozen precooked meatballs (two 20-ounce bags)

Instructions

Prepare Sauce: Add the chili sauce, apple butter, maple syrup, molasses, ground cloves, and ground cinnamon to the slow cooker. Stir thoroughly to combine all ingredients evenly, ensuring the sauce will be well balanced in flavor.
Add Meatballs: Place the frozen precooked meatballs into the sauce mixture in the slow cooker. Toss gently to coat all the meatballs with the sauce, which will infuse flavor as they cook.
Cook Meatballs: Cover the slow cooker and cook on HIGH for 2.5 to 3 hours, or on LOW for 4 to 5 hours. Stir occasionally during cooking to prevent the meatballs from sticking and burning on the edges, allowing for even cooking and flavor absorption.
Serve: Once cooked through and the sauce is thick and flavorful, serve the meatballs as an appetizer or as a main dish over mashed potatoes or rice, paired with roasted vegetables for a complete meal.

Notes

Use only the specified chili sauce (Heinz Chili Sauce) to get the best flavor balance. Avoid using sriracha or Thai sweet chili sauces as they alter the taste.
Frozen meatballs must be precooked and frozen; do not use raw meatballs.
If you don’t have ground cinnamon, allspice is an excellent substitute.
Stirring the meatballs occasionally during cooking prevents them from burning and helps distribute the sauce evenly.
This recipe works well for both appetizers and main courses, adaptable by changing side dishes.

Keywords: slow cooker meatballs, apple butter meatballs, easy appetizer, sweet and tangy meatballs, crockpot recipes