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.
June says
If using ready frozen meatballs, do you have to thaw first or throw them right in slow cooker
Nora says
Hi June, if you use them from frozen, you’ll have to add some extra cooking time. But it shouldn’t be an issue otherwise! Hope that helps.
Cher says
These are good and I was sure hungry by the time I got to the actual recipe. You might shorten your blog a little….I almost went to another recipe because the ads and the pop ups were annoying.
Nora says
Hi Cher, thanks for your input. I’m glad you enjoyed the meatballs.
Right now, the money I make from the ads is a substantial part of my family’s income. It’s what we use to buy food for our kids and keep a roof over their head. I’m working hard on getting my blog to a point where I can take down the ads though, because I know the ads are not great for user experience – sorry about that. But I hope you can also appreciate the fact that I’m not running a non-profit organisation and need to earn an income to support my family.
Merry Christmas!
RACHEL BOYD says
How many people does this recipe feed?
Nora says
Hi Rachel, it makes around 30 appetizer-sized meatballs. If you’re planning on serving it as an entree, I’m guessing it feeds around 4 people (unless you have hungry teenage boys at home!). As an appetizer I’d gauge how many other things you’re going to be serving. If there’s plenty of food I’d say this is good for 8-10 people. Hope that helps!
Jen says
I can’t wait to try out this recipe for the kids literacy night. I’ll keep you updated on how it goes! Thank you for the recipe!!
Nora says
Oh I hope they turn out well for you, Jen!
Chris richmond says
Any other spice suggestions if I happen to be out of paprika?
Nora says
It really depends on your taste and what kind of barbecue sauce you’re using. For some heat, you can try chili. And if you’re up for experimenting, you could even try some curry powder or turmeric. Just leaving it out will be fine as well, though. Hope that helps!
Donald Campbell says
Hi there, I tried this recipe with both turkey and beef. The turkey ones were harder to fry up as they had a higher water content than the beef for whatever reason. So needless to say they were “less than round” meatballs. I found that the beef tasted better and went with the bbq sauce. Ok. let me just stop and say the sauce was awesome and got nice and thick. The only thing I wonder is if anyone has tried to cook the meatballs in the oven. The fry method took a little long for my busy household. If I could throw them in an oven and not have to mind them for turning ever few minutes it would be a great help. Thoughts?
Thanks again.
Don
Nora says
Hi Don,
I have never tried baking meatballs, but it sounds like a great idea! I’m pretty sure you can get away with greasing a cookie sheet well and then baking the meatballs at 400-425°F. I would even place the cookie sheet in the oven while it’s pre-heating and you’re shaping the meatballs. Pour some oil on right before adding the meatballs, place them on the hot cookie sheet and bake for around 10-15 minutes. Let us know if you try it 🙂
Elaine Anderson says
If we are to substitute fresh meatballs with frozen ones do you know how much we need?
Thanks!
Nora says
I’d go with around a pound! Hope that helps 🙂
Debbie says
Made these for Christmas Eve and they are fantastic. Followed the recipe exactly and wouldn’t change a thing. This is a keeper recipe!
Nora says
I’m very glad you liked them, Debbie! Thanks for taking the time to report back.
Jill Curry says
How do you think this would be with Trader Joes frozen Turkey Meatballs? Looking to cut-down on prep time. Thanks!
Nora says
That shouldn’t be a problem at all! If they are pre-cooked, you can just add them to the slow cooker with all the sauce ingredients and cook them as directed. If they aren’t pre-cooked, thaw and brown them before cooking in the slow cooker. Hope that helps!
Connie Johnson says
Just made these yesterday but I didn’t have smoked paprika so I used regular. I did use a smokey flavoured barbecue sauce though. They were amazing! I used frozen meatballs from a a frozen food specialty shop. Your food photography is fantastic! I can’t wait to try some more of your recipes. I also shared your site with my best friend and my sister. Keep up the great work!
Nora says
Thank you so much for your lovely recipe review, Connie! I really appreciate you taking the time to write it, and I’m glad you loved the meatballs. Thank you so much for sharing Savory Nothings! Have a wonderful New Year!
Stacey says
I made these for a Thanksgiving appetizer and everyone loved them! I doubled the recipe and used 1 lb of beef and 1 lb of pork. Perfect appetizer! And meal… Because I’m eating the leftovers right now for lunch 😉
Nora says
That makes me so happy to read, Stacey! And I’m glad they work as a leftover lunch as well 😉 Thank you so much for taking the time to review this recipe, I really appreciate it.
Melanie says
Can I use ground chicken or turkey instead?
Nora says
Sure you can, Melanie! Maybe use a little less breadcrumbs so they don’t dry out too much! If you’re interested, I have an in-depth post about making meatballs here: https://www.savorynothings.com/how-to-make-meatballs/ and another recipe for slow cooker meatballs using frozen turkey meatballs (but you can make your own) here: https://www.savorynothings.com/5-ingredient-cranberry-glazed-turkey-slow-cooker-meatballs/
Hope that helps 🙂 have a wonderful Christmas!
Tiffany says
This meatball recipe is awesome! I made these meatballs for a potluck at work and they were a hit. I used 93/7 ground beef and they were still so moist and delicious. I was hoping there would be some left over to take home but I wasn’t so lucky 🙂
I will definitely being making these again!
Nora says
That’s fantastic to read, Tiffany! I’m so happy you and your work colleagues liked the meatballs. And I truly appreciate your recipe review, thank you so much!
Marla Lindner says
Omg! I just made these and they are amazing. I haven’t even put sauce on them yet. I was going to make the bbq sauce but then I saw there was a recipe for the cranberry glaze. I am having trouble finding it. Can you please help me? My meatballs await the glaze.
Thank you
Nora says
Hi Marla, I’m so happy to hear you like the taste of the meatballs! Here is the link to the cranberry version, I hope you’ll like the recipe: https://www.savorynothings.com/5-ingredient-cranberry-glazed-turkey-slow-cooker-meatballs/
toni says
Can i just cook these in the slow cooker instead of pan-frying them first? If so, how long? Thank you so much! They look amazing and I’m in the midst of preparing!
Nora says
Hi Toni
I have no idea if that would work, as I haven’t tried it myself. If the meatballs are ready-made/pre-cooked I’m sure you can just cook them in the slow cooker though. If they are homemade I would pan-fry them. Else I think they’d fall apart and you’d end up with sticky BBQ bolognese sauce!
Hope you enjoy the recipe 🙂
Bekky says
What kind of buns did you get? They look smaller than even your typical slider bun, so I was just curious. Thanks! Also, these look delicious!!!
Nora says
Hi Bekky
I just got some mini-buns I found at our local supermarket. I’m not sure if you’d be able to find something similar in the U.S. but for size comparison, they each weigh 1/2 oz. Hope that helps!
Amanda Hilland says
When you say cook in slow cooker for 3-4 hours and meatballs for 1-2 what do you mean? Take the sauce out then continue the meatballs?
Nora says
Hi Amanda, no, I just meant you can keep everything in the slow cooker for 1-2 additional hours without the meatballs ending up mushy! It’s great if you’re having a party or a picnic – just lug the whole slow cooker with you 😉
Kristi @ Inspiration Kitchen says
Thank you for the shout out Nora! I have to tell you – your meatballs are making my mouth water! YUM! Pinned!
Nora says
Couldn’t agree more!
Jess @ Flying on Jess Fuel says
Oh my gosh, those little buns are TOO adorable!! These meatballs sound so delish! Perfect for baby sliders!
Nora says
YES! I couldn’t resist them, haha! Thanks Jess 🙂
Christina @ Bake with Christina says
Mmmm this post is making me so hungry! And that tiny meatball sandwich is the CUTEST! Pinned! 🙂
Sarah | Broma Bakery says
Those mini burger buns are to die for. And I can totally relate to spotless house needed for when in-laws come. It’s like, “OK, don’t panic… just clean EVERYTHING.”
Nora says
Yes, anything mini I just can’t resist! Oh god, I’m glad I’m not the only one! At least everything gets cleaned from time to time…
annie@ciaochowbambina says
Oh my! These look sooo good! Succulent and delicious! A perfect appetizer for the holidays, for sure!!
Nora says
Thank you Annie!
Andu fisher says
I just found my Superbowl dish!! Thank you and I’m gonna add mozzarella in the center of them 🙂 I soooo can’t wait
Nora says
Yum! I hope they turn out well for you!
Tori@Gringalicious.com says
I am all over these! I know what I will be serving for my holiday appetizers now!
Nora says
Thank you so much Tori!
Julie @ Julie's Eats & Treats says
Wow these look amazing and I adore appetizers in the CROCK POT! Seriously takes the work out of it when you are rushing around trying to get ready for the next party!
Nora says
So true Julie! Thanks so much for stopping by!
Shinee says
Wow, these meatballs look absolutely delicious! I’m literally drooling now. Going to the kitchen to have lunch now!
Nora says
Haha, thanks so much Shinee!