Easy Fig Jam Meatballs

A wonderful main course, Easy Fig Jam Meatballs are also delightful as an appetizer.  I recently served these (in mini form) at a cocktail party and got wonderful raves!

They are so simple, require just 4 ingredients, and can sit for hours in a slow-cooker so that you are free to do anything else you want (binge-watching “The Gentlemen” sounds like a good plan).  Frozen meatballs, fig jam, orange juice and chili sauce is all it takes.  Give them a whirl!!

These meatballs don’t have to be made in a slow-cooker but I highly recommend it if you have one.  The slow-cooker will caramelize the meatballs so that there is a crispiness to parts of them, which is oh so delicious!

Mix the fig jam, chili sauce and orange juice in the slow-cooker.

Add the frozen meatballs, coat them, cover them, and cook on high for 4 hours.

I was fortunate to find frozen mini meatballs at my local grocery store which I used for an appetizer version of this same recipe.  It was then very easy to spike a few from the chafing dish with a long toothpick!  Larger meatballs will also work as an appetizer but you’d probably need a fork to eat these.

These were a very big hit at my gathering!  For those of you that were there, here’s the recipe that you were asking for!  For the rest of you, you’re in for a treat!

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Easy Fig Jam Meatballs

Makes: 12 servings

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours & 5 minutes


  • 1 (13-ounce) jar fig jam (I like Bonne Maman or homemade)
  • 1 (12-ounce) jar Heinz chili sauce
  • 1/4 cup fresh orange juice (from 1 orange)
  • 1 (28-ounce) bag frozen chicken, beef, or pork meatballs
  • Orange zest, for serving


In the base of a slow cooker, combine the fig jam, chili sauce, and orange juice. Add the meatballs to the slow cooker and toss to coat. Cook on high for 4 hours, or until warmed through.

Top meatballs with orange zest and serve them directly from the slow cooker or arrange them on a plate with toothpicks.

Chef’s Note:

If you don’t have a slow-cooker, combine the fig jam, chili sauce, and orange juice in a medium saucepan and heat until nicely thickened, about 5 minutes. Cook the meatballs according to the package directions. Then just toss the heated sauce with the meatballs until coated. Top meatballs with orange zest serve or arrange them on a plate with toothpicks. You won’t have the caramelized parts on the meatballs, but they will still be delicious!

Recipe adapted from Modern Proper


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