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.
- Prep Time: 20 minutes
- Cook Time: 3 hours 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: 48 meatballs 1x
- Category: Appetizers, Meatballs
- Method: Slow Cooker
- Cuisine: Southern
Ingredients
Scale
- 2 pounds ground beef
- 1/4 cup ketchup
- 4 tablespoons fine dry bread crumbs (plain)
- 1 egg, slightly beaten
- 1/4 cup minced onion
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons salt
Homemade Barbecue Sauce
- 1 cup ketchup
- 1 cup packed brown sugar
- 1 (6-ounce) can tomato paste
- 1/4 cup reduced-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.
Find it online: https://classic-recipes.com/crock-pot-bbq-meatballs/