Juicy Homemade Barbeque Meatballs Slow Cooker Recipe
This barbeque meatballs slow cooker recipe starts with juicy homemade beef meatballs and a smoky BBQ sauce, then simmers in the crockpot until tender. Serve as an easy party appetizer or cozy family dinner over rice, potatoes, or slider rolls.
Ingredients
Meatballs
- 2 cups bread white or whole wheat: torn into dime-size pieces
- 1/4 cup whipping cream
- 2 pounds ground beef 80/20 - a little fat makes them tasty
- 1 egg large, lightly beaten first
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 1/2 teaspoon chili powder
- 1/2 cup onion finely chopped , yellow or white
BBQ Sauce
- 1 cup ketchup your favorite brand
- 1 cup brown sugar firmly packed
- 1/4 cup yellow onion finely chopped
- 2 teaspoons white vinegar
- 2 teaspoons liquid smoke
Instructions
Peparing Meatballs
- In a large bowl, combine the bread crumbs and whipping cream.2 cups bread, 1/4 cup whipping cream
- Allow the breadcrumbs to sit and absorb the whipping cream for a minute or two.
- Add the ground beef, lightly beaten egg, salt, pepper, garlic powder, chili powder, and finely chopped onion to the bowl.2 pounds ground beef , 1 egg, 1 1/2 teaspoons salt, 3/4 teaspoon black pepper, 1 teaspoon garlic powder, 1 1/2 teaspoon chili powder, 1/2 cup onion
- Mix the ingredients until they are evenly incorporated. It is best to use your hands. Tip: I like to use latex disposable gloves for easy cleanup.
Shaping and Brownining Meatballs
- Preheat a large cast iron skillet.
- Using a two-inch cookie scoop, scoop out portions of the meat mixture to form uniform-sized meatballs. Roll each portion between your hands to shape it into a firm ball.
- Place the meatballs in a single layer in the preheated skillet. Brown on each side for 2 minutes.
- Remove the meatballs from the large skillet and place them into the crock pot liner.
Preparing BBQ Sauce
- In a small mixing bowl, combine the ketchup, brown sugar, finely chopped onion, white vinegar, and liquid smoke.1 cup ketchup, 1 cup brown sugar, 1/4 cup yellow onion, 2 teaspoons white vinegar, 2 teaspoons liquid smoke
- Mix the ingredients together until you have a smooth and well-combined sauce.
Saucing Meatballs and Cooking
- Pour the homemade barbecue sauce evenly over the top of the meatballs in the slow cooker.
- Cook the meatballs, covered, in the slow cooker on low for 4 hours or high for 2 hours.
- Note: It's important to check the internal temperature of the meatballs to ensure they are cooked thoroughly. Ground meat should reach a minimum internal temperature of 160°F (71°C) for safe consumption.
Notes
Make Ahead, Storage, and Freezing
- Mix, roll, and brown the meatballs, then refrigerate them (and the sauce separately) for up to 2 days before cooking in the slow cooker.
- Store cooked barbecue meatballs slow-cooker style in an airtight container in the refrigerator for up to 4 days, then reheat gently on the stovetop or in the crockpot with a splash of extra sauce or water to keep everything saucy.
- For longer storage, cool completely, freeze the meatballs for up to 3 months; thaw in the refrigerator overnight and reheat until hot and bubbling.
Nutrition
Serving: 1g | Calories: 167kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 291mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
