Description
These Slow Cooker BBQ Meatballs are juicy, flavorful, and incredibly easy to make. Simmered in a tangy-sweet sauce made from BBQ sauce, onions, and Italian dressing, they are perfect for weeknight dinners, meal prep, or game day appetizers. This recipe features lean ground turkey meatballs browned to lock in flavor and cooked low and slow in a crockpot for tender, mouthwatering results.
Ingredients
Meatballs
- 1 large egg
- 2 pounds (907g) 93% lean ground turkey
- 2/3 cup (40g) panko breadcrumbs
- 3 cloves garlic, minced (about 1 Tablespoon)
- 2 teaspoons dried oregano
- 1 and 1/2 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon freshly ground black pepper
Sauce & Extras
- 1 medium sweet onion, sliced
- 1 and 3/4 cups (420g) BBQ sauce
- 1/2 cup (120g) store-bought or homemade Italian dressing
- 1 Tablespoon olive oil
Instructions
- Mix the meatball ingredients: Beat the egg in a large mixing bowl. Add the ground turkey, panko breadcrumbs, minced garlic, oregano, salt, smoked paprika, and black pepper. Mix gently until just combined, being careful not to overmix to avoid tough meatballs.
- Form the meatballs: Roll the mixture into meatballs about 1.5 heaping tablespoons or 40g each. Place all the rolled meatballs on a large baking sheet to prepare for browning.
- Prepare slow cooker base: Layer the sliced onions evenly at the bottom of the slow cooker. Pour half of the BBQ sauce and half of the Italian dressing over the onions to create a flavorful base.
- Brown the meatballs: Heat the olive oil in a large skillet over medium-high heat. In batches, lightly brown the meatballs for about 1 minute on each side. This step is essential to lock in flavor and help the meatballs keep their shape during slow cooking.
- Layer meatballs in slow cooker: As you brown each batch, transfer the meatballs to the slow cooker, arranging them over the sauce and onions. Once all meatballs are browned and layered, pour the remaining BBQ sauce and Italian dressing evenly over the top.
- Slow cook: Cover the slow cooker with a lid and cook on low for 5 hours or on high for 3 hours until the meatballs are cooked through and tender.
- Serve: Serve the meatballs warm, spooning the sauce and onions over them. They pair well with rice, mashed potatoes, or as a hearty appetizer.
- Store leftovers: Refrigerate any leftovers in a tightly covered container for up to 1 week.
Notes
- To keep meatballs tender, avoid over-mixing the meat mixture.
- Browning the meatballs before slow cooking is crucial for flavor and texture.
- You can use homemade or store-bought BBQ sauce and Italian dressing based on preference.
- These meatballs freeze well; freeze in an airtight container for up to 3 months.
- For extra smoky flavor, try adding a dash of liquid smoke to the sauce.
