Description
These Slow Cooker BBQ Meatballs are juicy, flavorful, and coated in a sticky, delicious barbecue sauce. They are perfect as a crowd-pleasing appetizer or main dish that’s super easy to make using a combination of stovetop browning and slow cooking. The meatballs are tender and infused with smoky and tangy sauce flavors after simmering for hours in the slow cooker.
Ingredients
Meatballs
- 1 pound lean ground beef
- 1 large egg
- 1 teaspoon mustard
- ⅓ cup finely chopped onion or shallot
- ⅓ cup bread crumbs
- ¼ teaspoon dried parsley (optional)
- ¼ teaspoon dried garlic powder (optional)
- Salt and pepper to taste
Sauce
- 1 cup barbecue sauce
- 1 teaspoon ground paprika (smoked or regular)
- 2 tablespoons Worcestershire sauce
- ½ teaspoon salt (or less to taste)
Instructions
- Make meatballs: In a large bowl, combine the ground beef, egg, mustard, finely chopped onion or shallot, bread crumbs, dried parsley, dried garlic powder, salt, and pepper. Mix thoroughly using a hand mixer with dough hook attachments or by hand, ensuring all ingredients are well incorporated. Shape the mixture into small meatballs, about 1 teaspoon of mixture per meatball, pressing them firmly to keep their shape during cooking.
- Cook meatballs: Heat a non-stick frying pan over medium-high heat and add a bit of oil. Brown the meatballs on all sides until they develop a nice crust and are cooked through. Alternatively, you may bake the meatballs by placing them on a baking sheet and cooking at 425°F for 10-12 minutes until browned and cooked through.
- Slow cook with sauce: In a 3 to 4-quart slow cooker, combine the barbecue sauce, ground paprika, Worcestershire sauce, and salt. Stir until evenly mixed. Add the browned cooked meatballs into the slow cooker, stirring gently to coat them with the sauce. Cook on the low setting for 3 to 4 hours, allowing the meatballs to absorb flavor and become tender. After cooking, you may keep the meatballs warm in the slow cooker on the “warm” setting for an additional 1 to 2 hours if needed.
Notes
- Firmly shape the meatballs to prevent them from falling apart in the sauce.
- You can brown the meatballs either on the stovetop or bake them in the oven before slow cooking.
- Using lean ground beef helps keep meatballs from being too greasy.
- Adjust salt in the sauce according to your taste, especially if your barbecue sauce is already salted.
- The slow cooker setting should be on low for best texture; high heat can dry out meatballs.
- These meatballs are great for parties, appetizers, or as a main dish with sides.
