Sticky BBQ Slow Cooker Meatballs
These Slow Cooker BBQ Meatballs are juicy, flavorful, and coated in the stickiest, most delicious sauce. Perfect for anytime you need a crowd-pleaser that’s super easy to make!
Servings: 10 servings
Calories: 137kcal
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 on "warm" setting.
Video
Notes
Ingredient notes
- Ground beef: Use lean ground beef to avoid excess grease, or substitute with ground turkey or chicken for a lighter option.
- Barbecue sauce: Pick a smooth BBQ sauce you love for the best flavor; sweet and smoky works great.
- Bread crumbs: Regular, panko, or crushed crackers all work.
- Worcestershire sauce: Swap with soy sauce or balsamic vinegar if needed.
- Onion or shallot: Dice finely for better texture and balanced flavor.
- Spices: Smoked paprika adds extra depth, but garlic powder and regular paprika are great options too.
- Store-bought meatballs: Use frozen, fully cooked meatballs, but check they reach 160°F before serving.
Recipe tips
- Shape firmly: Roll meatballs tightly to prevent them from falling apart.
- Brown first: Sear meatballs in a pan or bake at 425°F for 10-12 minutes to lock in flavor.
- Slow cooker size: Use a 3-4 quart slow cooker for this batch; go larger if doubling the recipe.
- Avoid stirring: Stirring breaks up meatballs and releases heat; keep the lid on for best results.
- Thicken sauce: Cook uncovered on high for 20-30 minutes if sauce needs thickening.
Storage Tips
- Make-ahead: Shape and pre-cook meatballs up to 2 days in advance and refrigerate. Let come to room temp for 20mins before proceeding with the recipe.
- Leftovers: Store meatballs and sauce in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or BBQ sauce.
Nutrition
Serving: 1serving | Calories: 137kcal | Carbohydrates: 15g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 511mg | Potassium: 276mg | Sugar: 10g | Vitamin A: 185IU | Vitamin C: 0.8mg | Calcium: 26mg | Iron: 1.8mg