Ingredients
Units
Scale
BBQ Sauce
- 8oz (1 Cup) Ketchup
- 1 Tablespoon Apple Cider Vinegar
- 50 grams (1/4 Cup) Brown Sugar
- 2oz (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 Parmesan Cheese
- 1 Large Egg
Instructions
BBQ Sauce
- 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.
- Transfer half of the cooked onion to a large bowl to cool down before you make the meatballs.
- 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
- 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.
- 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.
- Prep Time: 25
- Cook Time: 3 Hours
- Category: Appetizer
- Method: Cook
- Cuisine: American