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crockpot bbq meatballs with toothpicks sticking out on a white plate on a white plate with a blue linen

Crockpot BBQ Meatballs

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 25
  • Cook Time: 3 Hours
  • Total Time: 3 hours 25 minutes
  • Yield: 30 Meatballs 1x
  • Category: Appetizer
  • Method: Cook
  • Cuisine: American

Description

Easy homemade meatballs are topped with a simple homemade bbq sauce for an epic crockpot bbq meatballs recipe. You can make the sauce and meatballs ahead of time then just warm in the crockpot when ready to serve!


Scale

Ingredients

BBQ Sauce

  • 8oz (1 Cup) Ketchup
  • 1 Tablespoon Apple Cider Vinegar
  • 50 Grams (1/4 Cup) Brown Sugar
  • 20z (1/4 Cup) Molasses
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/4 Teaspoon Smoked Paprika
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Teaspoon Liquid Smoke

Meatballs

  • 1 Medium Onion, diced
  • 1lb Ground Beef
  • 1/2lb Ground Pork
  • 1 1/2 Teaspoons Ground Pepper
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Garlic Powder
  • 1oz (1/2 Cup) Panko Breadcrumbs
  • 0.50oz Parmesean Cheese
  • 1 Large Egg

 


Instructions

BBQ Sauce

  1. In a large skillet over medium heat cook the onion in a spritz or 1/2 teaspoon of olive oil/ avocado oil. Let the onion cook for around 10 minutes, stirring frequently, until the onion is translucent and softened. 
  2. Transfer half of the cooked onion to a large bowl to cool down before you make the meatballs. 
  3. In the pan with remaining onion add the rest of the bbq sauce ingredients, stir frequently and cook for 5-10 minutes over low-medium heat. Once cooked turn off the heat and set aside if using right away. If not pour into an air-tight container to cool then store in the fridge for up to 3 days. 

Meatballs 

  1. Preheat oven to 400F/205c In bowl with cooled onion add all ingredients except the egg. Using your clean hands combine ingredients in the bowl together. In a small bowl whisk, the egg then add to the meat mixture. Again use clean hands to mix together. Scoop into 30 balls. I used a heaping cookie scoop 0.5 tablespoon to help me achieve evenly sized balls. 
  2. Spray a large baking sheet with some sort of oil, I used avocado oil, place the meatballs evenly on the tray and bake for 12-15 minutes or until the internal temperature reaches a minimum temperature of 160F/ 71C. Let cool for 5 minutes before transferring to crockpot, pour bbq sauce on top and cook on low for 1 hour. Then turn to "keep warm" setting for up to 3-4 hours. 

Notes

*Sauce can be prepared and stored in the fridge in an air-tight container for up to 3 days. 

** Meatballs can be prepared and cooled completely then stored in an airtight container in the fridge for up to 2 days or frozen for up to 1 month. Add frozen meatballs to crockpot and sauce then cook on high for 2 hours or low for 4 hours. 

Keywords: slow cooker meatballs, bbq meatballs, cocktail meatballs

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