Slow Cooker Barbecue Meatballs
These slow cooked meatballs feature a tangy homemade barbecue sauce. The homemade meatballs are baked, but frozen meatballs can be substituted.
These slow cooker barbecue meatballs are one of my favorite easy appetizer recipes for company or gatherings. The meatballs bake first so they hold their shape and get a little color, then they simmer in a sweet and tangy homemade barbecue sauce that makes them irresistible.
If you’re short on time, frozen meatballs work just fine, but the homemade ones are worth the few extra minutes of prep. They stay warm in the slow cooker, so they’re perfect for parties, potlucks, game days, or any time you need something everyone can graze on.
What You’ll Like About This Dish
Great for parties. They stay warm in the slow cooker and guests can help themselves.
Homemade flavor. The simple barbecue sauce is sweet, tangy, and much better than bottled.
Make-ahead friendly. Meatballs can be baked ahead, then finished in the slow cooker.
Ingredient Notes
- Ground beef: Forms the base of the meatballs—use lean for a firmer texture.
- Breadcrumbs and egg: Help bind the mixture and keep the meatballs tender.
- Onion and garlic powder: Add savory flavor without extra moisture.
- Salt and pepper: Simple seasonings that round out the meat mixture.
- Ketchup: Used in both the meatballs and the sauce for sweetness and body.
- Brown sugar: Balances the tanginess of the sauce.
- Tomato paste: Thickens the sauce and adds depth.
- Soy sauce: Gives the sauce a savory boost.
- Cider vinegar: Brightens the barbecue sauce.
- Liquid smoke: Adds a classic smoky flavor—adjust to taste.
- Crushed red pepper: Adds a bit of heat to balance the sweetness.
Steps to Make Slow Cooker Barbecue Meatballs
- Preheat the oven and line baking sheets with foil.
- Mix the meatball ingredients together and shape into small balls.
- Bake until lightly browned and cooked through.
- Transfer the meatballs to the slow cooker.
- Stir together the homemade barbecue sauce ingredients.
- Pour the sauce over the meatballs.
- Cover and cook on low until heated through and flavorful.
Tips for Slow Cooker Barbecue Meatballs
- Use a small cookie scoop for evenly sized meatballs.
- Bake on a foil-lined pan to make cleanup easy.
- Add more crushed red pepper or liquid smoke to customize the sauce.
- Keep the slow cooker on warm during parties for easy serving.
Recipe Variations
- Spicy version. Add hot sauce, chipotle powder, or extra crushed red pepper.
- Turkey meatballs. Substitute ground turkey for a lighter appetizer.
- BBQ-blend. Mix ketchup with bottled barbecue sauce to change the flavor profile.
- Honey barbecue. Add a spoonful of honey for a sweeter glaze.
- Smoky-sweet. Use smoked paprika in the meatball mixture.
Serving Suggestions
- Serve with cocktail picks for easy snacking.
- Pair with crackers, rolls, or mini slider buns.
- Add them to a party platter with wings and dips.
- Choose rice or mashed potatoes if serving as a meal.
- Top with chopped parsley for color.
How to Store
Refrigerate: Store leftover meatballs and sauce in an airtight container for up to 4 days.
Reheat: Warm gently in the slow cooker or microwave; add a splash of water if needed.
Freeze: Freeze fully cooked meatballs with sauce for up to 3 months. Thaw overnight before reheating.
Slow Cooker Barbecue Meatballs
Ingredients
- 2 pounds ground beef
- 1/4 cup ketchup
- 4 tablespoons breadcrumbs, plain
- 1 egg, slightly beaten
- 1/4 cup onion, minced
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
Homemade Barbecue Sauce
- 1 cup ketchup
- 1 cup brown sugar, packed
- 1 can tomato paste, 6 ounces
- 1/4 cup low-sodium soy sauce
- 1/4 cup cider vinegar
- 1/2 teaspoon liquid smoke, or to taste
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Preheat the oven to 350 F.
- Line two rimmed baking sheets with foil (jelly roll pans or shallow roasting pans).
- In a large bowl, combine the ground beef, 1/4 cup ketchup, breadcrumbs, egg, minced onion, garlic powder, black pepper, and salt. Mix lightly but thoroughly and then shape into 1-inch meatballs.
- Arrange the meatballs in the prepared pans. Bake the meatballs for 20 minutes, or until they are nicely browned.
- Transfer the meatballs to slow cooker.
- Mix remaining 1 cup ketchup, brown sugar, tomato paste, soy sauce, vinegar, liquid smoke, and crushed pepper in a medium bowl. Pour the sauce mixture over the meatballs.
- Cover and cook on LOW 3 to 4 hours.
- Serve with small plates and cocktail picks or toothpicks.
- Makes about 48 1-inch meatballs.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
