Crockpot BBQ Meatballs are made with just a few simple ingredients, but they’re so good! The barbecue sauce turns into a thick, sticky glaze – perfect for a party appetizer.
This recipe for Sticky BBQ Slow Cooker Meatballs is one of my favorites for whenever I need a quick and easy appetizer. I use barbecue sauce to make a delicious glaze on my homemade meatballs, but feel free to use storebought meatballs if you prefer.
I fully appreciate how easy these are easy to make thanks to the slow cooker doing most of the work. I serve them on their own or as mini subs (or over mashed potatoes for dinner!) – they are going to be a big hit either way!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Ground beef: I prefer lean ground beef here. If you use a fattier ground beef, please note that a lot of the grease may drain out into your glaze as the meatballs cook. For a leaner version, feel free to use ground turkey!
- Barbecue sauce: I prefer a smooth barbecue sauce here (over one with large pieces of things like onion etc.). Pick one you like the flavor of – it’s a pretty big part of the dish ?
- Worcestershire sauce: feel free to leave this one out if you don’t have it on hand. You can also use 1 tablespoon soy sauce as a replacement.
- Meatballs: Feel free to use frozen meatballs (I recommend using 1 pound for saucier meatballs, 1.5 pounds for more of a glaze) instead of making your own. See my tips below for buying frozen meatballs for this recipe!
How to choose frozen meatballs:
- Read the ingredients: I don’t know about you, but I want my meatballs to actually contain meat. Read the ingredients on the back of the bag and look for a brand that uses mainly ground meat, breadcrumbs, egg and seasoning. Too many additives and fillers aren’t necessary.
- Buy a large bag: If you have the freezer space, it’s more economical to buy a large bag – even if you don’t need all of the meatballs right now. They will keep for some time in your freezer and might just save you on a busy day.
- Make sure they’re fully cooked: You’ll want fully cooked meatballs for this recipe, or you’ll have to defrost and cook them first. Otherwise they could fall apart in the sauce and you’ll end up with BBQ spaghetti sauce.
- Looking for a healthier option? You can also make this recipe with turkey meatballs, or choose a lower sodium brand.
How to make BBQ Meatballs in the slow cooker
First, you have to make the meatballs (if you’re using homemade; you’ll skip this if you’re using frozen ones).
Add all ingredients for the meatballs to a bowl and combine very well (1). I use a hand mixer with the hook attachments for this, easy and mess-free.
Next, shape the meatball mixture into 1 teaspoon sized balls and cook them until browned (2).
Different ways to make the meatballs:
Cook the meatballs on the stove or make oven baked meatballs (or use ready-made ones.
P.S: If you need more help, I have step-by-step photos and a video for you on How to Make Meatballs.
Once the meatballs are ready, combine the BBQ sauce with spices and Worcestershire in a small crockpot (3).
Carefully stir in the meatballs – don’t smash them as you add them to the sauce! Then, slow cook the meatballs on low for 3-4 hours.
Recipe tips
- Defrosting: If you’re using fully cooked, frozen meatballs (either homemade or store-bought), it’s easier to use them frozen. THAT BEING SAID, do so at your own risk because using frozen foods in crockpots isn’t generally recommended. Since the frozen meatballs are fully cooked, I myself do it. I check the internal temperature of the meatballs before serving with a thermometer to make sure it has reached 160°F (see more about safe meat temperatures here).
- There’s no need to stir! You should actually never open your crockpot while it’s on (unless the recipe says so), because the heat in there decreases super fast. And stirring the meatballs too much will make them scraggly and will eventually break them up too much – not a nice result!
- Use the appropriate crockpot size: If you want to make a larger batch, use a larger crockpot, too. You don’t want to stuff your crockpot to the brim with meatballs and sauce. They will have a harder time heating through and the sauce won’t get as nice and sticky.
Serving ideas
While these meatballs are a wonderful party appetizer by themselves, they are also great for dinner!
You can serve them with rice or mashed potatoes and add peas, a coleslaw, sautéed green beans or sautéed zucchini on the side.
Or try any of the ideas I have listed in my post about BBQ meatball side dishes.
More easy holiday appetizers
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Sticky BBQ Slow Cooker Meatballs
Recipe details
Ingredients
To make the 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 for more flavor
- ¼ teaspoon dried garlic powder optional for more flavor
- salt & pepper to taste
To make the sauce
- 1 cup barbecue sauce
- 1 teaspoon ground paprika smoked or regular both work
- 2 tablespoons Worcestershire sauce
- ½ teaspoon salt or less to taste
Instructions
- Make meatballs: To make the meatballs, mix all ingredients in a large bowl (I use a hand mixer with the dough hook attachements for easy and mess-free work) and shape into small meatballs. I use 1 teaspoon meat mix per meatball for a good appetizer size; make sure to firmly shape the meatballs or they disintegrate in the sauce.
- Cook meatballs: Heat a non-stick frying pan over medium-high heat and add some oil. Cook the meatballs until browned on the outside and entirely cooked through. OR bake the meatballs at 425°F for 10-12 minutes.
- Slow cook with sauce: Once the meatballs are cooked, mix all sauce ingredients together in a 3-4 quart slow cooker. Add the meatballs and cook on low for 3-4 hours. The meatballs keep in the slow cooker for another 1-2 hours.
Notes
Ingredient notes
- Ground beef: I prefer lean ground beef here. If you use a fattier ground beef, please note that a lot of the grease may drain out into your glaze as the meatballs cook. For a leaner version, feel free to use ground turkey!
- Barbecue sauce: I prefer a smooth barbecue sauce here (over one with large pieces of things like onion etc.). Pick one you like the flavor of – it’s a pretty big part of the dish ?
- Worcestershire sauce: feel free to leave this one out if you don’t have it on hand. You can also use 1 tablespoon soy sauce as a replacement.
- Meatballs: Feel free to use frozen meatballs instead of making your own. See my tips below for using frozen meatballs for this recipe!
To use frozen meatballs
You’ll want fully cooked meatballs for this recipe, or you’ll have to defrost and cook them first. Otherwise they could fall apart in the sauce and you’ll end up with BBQ spaghetti sauce. If you’re using fully cooked, frozen meatballs (either homemade or store-bought), it’s easier to use them frozen. THAT BEING SAID, do so at your own risk because using frozen foods in crockpots isn’t generally recommended. Since the frozen meatballs are fully cooked, I myself do it. I check the internal temperature of the meatballs before serving with a thermometer to make sure it has reached 160°F (see more about safe meat temperatures here).Cooking tips:
- There’s no need to stir! You should actually never open your crockpot while it’s on (unless the recipe says so), because the heat in there decreases super fast. And stirring the meatballs too much will make them scraggly and will eventually break them up too much – not a nice result!
- Use the appropriate crockpot size: If you want to make a larger batch, use a larger crockpot, too. You don’t want to stuff your crockpot to the brim with meatballs and sauce. They will have a harder time heating through and the sauce won’t get as nice and sticky.
Nutrition
More recipe information
I updated this old favorite here on the blog on 12/25/2019 (yes that is, in fact, Christmas – nap time is my best friend 😉 ) to make the instructions easier and to add a few notes for tweaks I started making since first posting this in 2014, but the recipe is essentially the same and just as delicious as it has always been.
A says
Hello,
I just found out that I am making an appetizer for a backyard wedding cocktail hour for 150-175, surprise! I’m planning to use Costco’s frozen meatballs which I believe includes about 6 pounds of meatballs. Can I make this recipe for the event by using your ingredients x6? Also, I have a 6 quart crockpot and others at my disposal. What is your ideal crockpot size to meatball ratio so that I don’t over fill the crockpot? Thank you!
Nora says
That’s a lot to consider, and I definitely don’t want to ruin your wedding appetizer ? The meatball part in the recipe yields a little over a pound, so I think using the ingredients for the sauce x6 would work great.
I do think you can do a 3x batch in a 6 quart crockpot. I do think you may probably need a longer cooking time than the recipe indicates with such a large batch, I would guess anywhere from 1-3 hours extra. I would VERY highly recommend doing a test batch before catering a wedding, even if you need to invite half of your neighborhood to a meatball feast…
Sam says
Very easy to make and delicious. Added in cayenne pepper to meatballs as I like some heat.
Nora says
I’m so glad, Sam!
Gail says
What size crock pot do you use? How many meatballs?
Nora says
Gail, a 3-4 quart crock works best. If you mean frozen meatballs, I would use 1 to 1.5 pounds – depending on how much sauce you want around them. Hope this helps!
Jamie Lee says
How lean is the beef you use? Have you ever used half pork and half ground beef for a different flavor?
Nora says
We usually get our beef directly from a local farm, so can’t put an exact number on it. I’d say around 85-90% lean. I have actually made crockpot meatballs with half pork/half beef before and they turned out great! Hope this helps!
Ellen Brambrut says
Can you make these with the sauce and all, and just reheat the next day in crock pot for 1-2 hours?
Nora Rusev says
Ellen, if you completely cook the meatballs through and keep everything in the fridge until ready to reheat, then yes, I’m sure that would work!
Linda says
I made these a few nights ago (Bowl Game Season!) and they were quick and awesome. I doubled the recipe and they went very quickly! Everyone commented on the ‘balls. I shared the recipe with two other Mom-Cooks in the group.
Will definitely make these again! ❤️
Shawna says
I used ground venison instead. I’m pretty proud of how they turned out since I’ve never made meatballs before, this recipe made it so easy.
Crystal says
Love this recipe. I use frozen meatballs. The sauce is amazing. Others love the dish too. There are some that say the sauce is really rich for them. Anyway to fix that?
Nora says
Hi Crystal, really happy to hear this! If you want to try make these a little less rich, you can thin out the glaze to make more of a sauce. I have a recipe here for Cranberry BBQ sauce that uses cranberry-apple juice to thin out the BBQ sauce: Cranberry BBQ Crockpot Meatballs – you can try lots of juice flavors, pineapple, apple juice, grape juice… Let me know if you end up trying!
Loretta says
Hi I have frozen 28 count ,1/2 bite size meatballs in my freezer can i use these ,and do i need to add any more of the ingredients
Thanks
Nora says
Hi Loretta, that should be fine to use with the exact recipe for the sauce!
Loretta says
Thankyou :0)
Hazel says
Hi can you tell me what size crock pot you use for these meatballs ?
Nora says
One that’s between 4-5 quart would be perfect, Hazel! Hope that helps, let me know if you have any other questions. – Nora x
Monique says
I made these for a partyI attended tonight and I swear, they were gone after 5mins! I made them with a mixture of beef and pork and they turned out lovely!
Nora says
That is usually my experience with these, too 🙂 We make them for parties all the time and they barely ever last long enough for me to grab one. So glad they turned out well for you, too, Monique! Thanks for taking the time to leave a review, too – I appreciate it so very much.
Erin H. says
How many pre cooked meat balls should I put in the slow cooker?
Nora says
Hi Erin, I would ballpark anywhere between a pound and a pound and a half. Hope that helps!
Yasmine says
Hi, is there any way to make these if I don’t have a slow cooker? I have large le cruiset pots as well as a large nonstick pot. Thanks
Nora says
Hi Yasmine, Sure! Prepare the meatballs as directed in the recipe. Then gently simmer the sauce separately in a pot without the lid. Once it has thickened (this should happen fairly quickly – 5 to 10 minutes, tops), add the meatballs and simmer for another 4-5 minutes or until they’re nicely glazed. Hope that helps!
Yumvilla says
I made this and my family loved it. My boy said that “it’s so yummy to eat”!
Nora says
I’m very happy your family enjoyed the meatballs, Jennifer! Thanks for coming back to review the recipe – I appreciate it!
MEAl5 says
Love this recipe ! want to try it now!
Casey Parker says
Hi! These look delicious! My question is probably dumb but I see that one of the ingredients for the meatballs calls for mustard. Are you referring to dry ground mustard or actual mustard (like you would put on a sandwich)? Thanks!
Nora says
It is actual mustard! Hope the meatballs turn out well for you 🙂
Courtney says
Can I use rice instead of bread crumbs?
Nora says
I really don’t know, Courtney! I have never used rice in meatballs before. The bread crumbs are really not incredibly important to make the recipe work (there’s the egg as the binder), but they do help the meatballs to stay in shape in the crock pot. If you want to avoid the gluten, you could do ground gluten free oats? Hope that helps!
Elaine says
My mouth is watering just from looking at these. I can’t believe how happy I will be trying these when I make this delicious dish – thanks to your recipe. Thanks so much for publishing it Nora!
Brittany says
Hi what kind of BBQ sauce do you use?
Brittany says
Never mind just saw the last comment
Nora says
Sorry I’m only just seeing your question, Brittany! Glad you found your answer in the comments! Did you like the meatballs?
Kelsey says
Hi, jist curious what brand of bbq sauce you used? I don’t ever buy it so I get lost standing in front of all the choices!
Nora says
Hi Kelsey, I love Stubb’s Hickory Bourbon and basically use it one anything and everything that requires BBQ sauce, haha! Hope that helps 🙂
Stephanie says
Hi Nora – I’m making these as we speak – can’t wait to dig in!! (I’ve sampled already and they are delicious.) Having these for dinner over rice tonight – spiced it up a bit by adding garlic and Frank’s Red Hot.
Nora says
I’m excited you made the meatballs, Stephanie! They’re definitely a reader favorite here on Savory Nothings. And I’m a huge fan of your recipe tweaks – garlic and hot sauce sound like two amazing additions! Hope they were delicious – and thank you so much for taking the time to rate the recipe and leave a comment, I very much appreciate it.
Nneka says
Hi there! When using the ready made meatballs is adding salt to the sauce needed?
Nora says
Hi! No, I don’t think so! If you prefer to omit it, I would do so. You can always check the seasoning once they’re done cooking and adjust if you feel like it. Hope that helps 🙂
Ann says
I made this and my family loved it. I made it with ground turkey instead. Next time I will make the meatballs smaller.
Nora says
I’m so glad you and your family enjoyed the meatballs, Ann! Great idea with the turkey. I actually have a cranberry turkey meatball recipe for the crockpot on the site, perfect for the upcoming holiday season 🙂 And I find it super hard to gauge meatball size! Somehow they always end up bigger than I intended, ha! Thank you so much for your feedback, I appreciate it!