bbq meatballs in slow cooker recipe

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The Best bbq meatballs in slow cooker recipe

I make these bbq meatballs in the slow cooker at least twice a month, and I have stopped bothering with any other version. You mix the meatballs, brown them quickly if you have the time, then everything goes in the pot with the sauce and cooks on low for a few hours. The slow cooker does the part that usually goes wrong, which is keeping the meatballs tender while the sauce thickens around them. I can start them in the morning and not think about them again until dinner.

My kids ask for these more than almost anything else I cook. They eat them over rice, on rolls as sandwiches, or straight off a plate with a fork, and my husband takes the leftovers to work the next day. I bring them to potlucks and game day parties because they hold up well in the pot and people can serve themselves. For a birthday party or a holiday gathering where I am already cooking three other things, having one dish that sits and stays warm on its own takes a lot of pressure off me.

As for whether these are good for you, I will be honest with you. This is not a diet recipe, but it is a reasonable one. Ground beef or ground turkey gives you protein, the tomato base brings flavor without a jar of heavy cream, and you are not deep frying anything. I use a leaner grind and a sauce I can control the sugar in, and I serve them with vegetables or a salad on the side so the meal is balanced. That is enough for me on a normal Tuesday, and it is enough for me when we have people over on a Saturday.

Slow Cooker BBQ Meatballs

4.6 from 618 votes

Tender beef and pork meatballs simmered for hours in a sweet-tangy barbecue sauce until they’re glossy and fork-tender. The slow cooker does the work, so they stay warm and saucy for game day, potlucks, or a no-fuss weeknight dinner.

Prep Time20 mins
Cook Time3 hrs
Resting Time0 mins
Total Time3 hrs 20 mins
Servings: 6Cuisine: InternationalCalories: 410 kcal

🥘Ingredients

For the Meatballs

1 lb ground beef, 80/20
1/2 lb ground pork
3/4 cup plain breadcrumbs
1/3 cup whole milk
1 large egg
1/4 cup onion, grated on a box grater
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika

For the BBQ Sauce

1 1/2 cups barbecue sauce
1/4 cup ketchup
3 tbsp brown sugar, packed
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1/4 tsp cayenne pepper, optional
1/4 cup beef broth or water

👨‍🍳Directions

1Pour the breadcrumbs into a small bowl, add the milk, and let sit for 5 minutes until the crumbs are soft and have absorbed most of the liquid.
2Add the ground beef, ground pork, egg, grated onion, garlic, salt, pepper, and smoked paprika to a large bowl. Add the soaked breadcrumbs and mix with your hands just until evenly combined, about 30 seconds. Stop as soon as it comes together so the meatballs stay tender.
3Roll the mixture into balls about 1 1/2 inches across, roughly the size of a golf ball. You should get 30 to 34 meatballs. Keep your hands slightly damp so the mixture doesn’t stick.
4Set an oven rack about 6 inches below the broiler and heat the broiler to high. Arrange the meatballs on a wire rack set inside a rimmed baking sheet and broil for 6 to 8 minutes, until browned on top and no longer pink at the center. This step is optional but keeps the sauce from turning greasy.
5While the meatballs brown, whisk the barbecue sauce, ketchup, brown sugar, cider vinegar, Worcestershire sauce, smoked paprika, cayenne if using, and broth together in a small bowl until smooth.
6Pour about half the sauce into the bottom of the slow cooker. Add the meatballs in a single layer, then pour the remaining sauce over the top and turn gently with a spoon to coat.
7Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, until the meatballs are tender and the sauce has thickened and darkened slightly around the edges. Stir once halfway through, lifting from the bottom rather than scraping hard, so the meatballs hold their shape.
8Turn the slow cooker to warm until ready to serve. Spoon the meatballs and sauce into a serving dish or leave them in the crock with the lid off for 10 minutes to thicken the sauce further. Serve with toothpicks, over rice, or piled into slider buns.

🔧Equipment

Large mixing bowl
Box grater
Rimmed baking sheet
Wire rack
Slow cooker, 6-quart
Small bowl and whisk
Cookie scoop or spoon

📊Nutrition Facts (per serving)

🔥Calories: 410 kcal🧈Total Fat: 26g💛Saturated Fat: 10g❤️Cholesterol: 60mg🧂Sodium: 820mg🌾Total Carbs: 23g🥦Dietary Fiber: 1g🍬Sugars: 17g🥩Protein: 20g

📝Notes

Shortcut: Swap in a 32-ounce bag of frozen homestyle meatballs and skip steps 1 through 4, adding about 30 minutes to the cook time. Make ahead: Brown the meatballs and mix the sauce up to two days ahead; store them separately in the fridge and assemble in the crock the morning you plan to cook. Sauce control: If the sauce looks thin at the end, prop the lid open for the last 20 minutes of cooking. For a tangier finish, stir in an extra splash of cider vinegar right before serving. Nutrition information varies with the barbecue sauce and meat blend you use, so calculate it with your preferred tool if you need exact numbers.

Watch Video Of How Slow Cooker BBQ Meatballs Works

I keep this slow cooker bbq meatballs recipe in my rotation because it fits birthdays, potlucks, and easy weeknight dinners without extra fuss. It feeds a crowd, stays warm in the slow cooker, and gives family gatherings a reliable dish everyone can serve themselves.

❓ Frequently Asked Questions About Slow Cooker BBQ Meatballs

1. Can I use frozen meatballs instead of homemade?

Yes. Frozen meatballs work well here and save a lot of prep time. Use about 2 pounds of frozen meatballs and add 20 to 30 minutes to the cook time so they heat through and soak up the sauce. There’s no need to thaw them first.

2. How long should the meatballs cook in the slow cooker?

On low, plan on 3 to 4 hours for fully cooked homemade or frozen meatballs, or 2 to 3 hours on high. If you’re cooking raw meatballs from scratch, give them 4 to 5 hours on low so the centers cook through. They’re done when a meatball sliced in half is no longer pink in the middle and reads 160°F on an instant-read thermometer.

3. Why did my sauce turn out too thin or too thick?

A thin sauce usually means the meatballs released extra liquid, which is common with frozen meatballs or a lid that trapped heavy condensation. Leave the lid off for the last 20 to 30 minutes on high to let it reduce. If the sauce gets too thick or sticky, stir in a splash of water or beef broth a couple of tablespoons at a time.

4. Can I make these meatballs ahead of time or keep them warm for a party?

Absolutely. Cook them fully, cool, and refrigerate for up to three days, then reheat gently on low with a splash of liquid to loosen the sauce. For a party, drop the slow cooker to the warm setting once the meatballs are done and stir every 30 minutes or so. Serving straight from the slow cooker keeps them saucy and hot for hours.

5. What should I serve with BBQ slow cooker meatballs?

They work as an appetizer with toothpicks alongside coleslaw, pickles, and cornbread, or as a main over rice, mashed potatoes, or a split hoagie roll. Steamed green beans, roasted corn, or a simple baked potato round out the plate nicely. Leftovers also reheat well on a sub roll with melted cheese.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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