These Crockpot BBQ Meatballs are tender, flavorful and coated in a smoky BBQ sauce that makes them hard to resist! I'm pretty particular about my meatballs, so I took my time developing this recipe to make sure every bite was just right. These homemade meatballs are mixed with BBQ sauce, browned for extra flavor, then slow-cooked in my homemade smoky BBQ sauce until tender and delicious. Ready in just 2 hours, they're perfect for serving as an appetizer at your next gathering or over rice for an easy, satisfying dinner.
Why I Love This
- Tender Texture: I don't put very many bread crumbs in these intentionally which produces a tender and flavorful meatball.
- Flavorful: While the BBQ sauce pairs wonderfully, these meatballs have the perfect seasoning in them, making them delicious all on their own.
- Versatility: These are an excellent appetizer for your next gathering or pair wonderfully with rice for a stand alone meal.
I love to pair these with my Homemade BBQ Sauce and my Garlic Rosemary Bread for the complete dinner!
Jump to:
Ingredients
- Ground Beef - you can easily substitute this for ground chicken or turkey if you prefer.
- BBQ sauce - I like to use my Homemade BBQ Sauce but you can use whichever is your favorite. Each kind will add it's own twist on the meatball flavors.
- Breadcrumbs - you can use seasoned or unseasoned depending on your preference. I have used seasoned.
- Eggs - these help give structure and hold the meatballs together.
- Montreal Steak Spice - this adds excellent flavor but if you don't have any you can substitute with garlic powder, black pepper, salt and paprika.
See recipe card for quantities.
Instructions
Step 1: Add the meatball ingredients to a large bowl, reserving the additional 1 ½ cups of BBQ sauce for the slow cooker. Mix until well combined.
Step 2: Scoop 1-2 tablespoons of the meat mixture and roll into balls, keeping them as even in size as possible for consistent cooking.
Step 3: Heat 1-2 tablespoons of oil a skillet over medium heat and brown the meatballs on all sides. Alternatively, use the sauté function on your Instant Pot. Work in batches as needed, keeping the meatballs in a single layer without overcrowding the pan.
Step 4: Transfer the browned meatballs to the slow cooker and pour the reserved 1 ½ cups of BBQ sauce over the top, evenly coating the meatballs.
Step 5: Cover and cook on LOW for 1.5-2 hours or on HIGH for 1-1.5 hours, or until the meatballs reach an internal temperature of 160-165°F.
Step 6: Serve the BBQ meatballs over rice for a satisfying meal or on their own as an appetizer. Add extra fresh BBQ sauce before serving if desired.
Hint: Don't skip browning the meatballs. This not only adds flavor but helps the meatballs maintain their shape and hold together. I would resist the urge to stir the meatballs until they are fully cooked so that they don't fall apart.
Substitutions
- Gluten-Free - use gluten-free breadcrumbs. I like Cooper's Crumbs.
- Egg-Free - replace the egg with flax eggs, letting them sit for 5 minutes before mixing into the meat.
- Lean - if you prefer a leaner option you can use ground turkey or chicken. You should cook them to an internal temperature of 165°F.
Variations
- Spicy - using a spicy bbq sauce will add a great little kick to these meatballs but you can also add chili peppers, cayenne pepper or hot sauce right into the meatballs as well.
- Richer - substituting the beef for pork will give a richer, juicier meatball. You can cook them to an internal temperature of 160°F.
- Additions - try adding pineapple, bacon or jalapeños to the crockpot as you cook the meatballs.
Try my Sticky Chicken Drumsticks or my Instant Pot Shredded Chicken recipe for more easy dinner meats.
Storage
The first few days: Store leftover Crockpot BBQ Meatballs in a sealed container in the refrigerator for up to 3-4 days.
Freezing: You can freeze the cooked meatballs in the sauce and thaw them in the fridge when needed. However, this can cause the sauce and meat to change texture. See the "Top Tip" section for my recommended way to freeze these Crockpot BBQ Meatballs.
Reheating: To reheat the cooked meatballs, place them in a saucepan over medium-low heat or on a microwave safe fish in the microwave until heated through. Add a splash of BBQ sauce or water if needed to keep them moist.
Top Tip - Make ahead and Freeze
Save time by making these meatballs ahead! Shape the raw meatballs and arrange them in a single layer on a parchment-lined baking sheet. Freeze until firm, then transfer to a freezer-safe bag or container and freeze for up to 3-4 months for best quality. When ready to cook, thaw overnight in the refrigerator and follow the remaining steps for browning and cooking the meatballs.
You can also brown the meatballs before freezing for even quicker prep later. Let them cool, freeze in a single layer, then transfer to a freezer-safe container. When ready, thaw them overnight in the refrigerator and then cook as instructed.
FAQ
Yes! you can prepare the meatballs a day ahead and store them covered in the refrigerator until you're ready to brown and cook them. You can also freeze them. See my "Top Tip" for more information on how.
I recommend browning the meatballs before adding them to the crockpot. Browning develops extra flavor and helps the meatballs hold their shape while slow cooking.
Yes! Use the sauté function to brown the meatballs, then switch to the slow cooker function. Follow the recipe's slow-cooking instructions.
Related
Looking for other recipes like this? Try these:
Most Recent
Try these new Alaskan Skillet favorites!
Print
Crockpot BBQ Meatballs
- Total Time: 1 hour 55 minutes-2 hours 30 minutes
- Yield: 7-8 servings 1x
Description
These Crockpot BBQ Meatballs are tender, flavorful and coated in a smoky BBQ sauce that makes them hard to resist! I'm pretty particular about my meatballs, so I took my time developing this recipe to make sure every bite was just right. These homemade meatballs are mixed with BBQ sauce, browned for extra flavor, then slow-cooked in my homemade smoky BBQ sauce until tender and delicious. Ready in just 2 hours, they're perfect for serving as an appetizer at your next gathering or over rice for an easy, satisfying dinner.
Ingredients
- 1 ½ pounds ground beef
- 2 eggs
- ½ cup (130 grams) BBQ Sauce
- ⅓ cup (40 grams) breadcrumbs
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon (5 grams) Montreal Steak Spice
- 1 ½ cups (390 grams) BBQ sauce for pouring over the meatballs in the crockpot
- 2-3 tablespoons (25-40 grams) oil for frying
Instructions
- Add the meatball ingredients to a large bowl, reserving the additional 1 ½ cups of BBQ sauce for the slow cooker. Mix until well combined.
- Scoop 1-2 tablespoons of the meat mixture and roll into balls, keeping them as even in size as possible for consistent cooking.
- Heat 1-2 tablespoons of oil a skillet over medium heat and brown the meatballs on all sides. Alternatively, use the sauté function on your Instant Pot. Work in batches as needed, keeping the meatballs in a single layer without overcrowding the pan.
- Transfer the browned meatballs to the slow cooker and pour the reserved 1 ½ cups of BBQ sauce over the top, evenly coating the meatballs.
- Cover and cook on LOW for 1.5-2 hours or on HIGH for 1-1.5 hours, or until the meatballs reach an internal temperature of 160-165°F.
- Serve the BBQ meatballs over rice for a satisfying meal or on their own as an appetizer. Add extra fresh BBQ sauce before serving if desired.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
Don't skip browning the meatballs. This adds flavor and helps the meatballs hold their shape.
I don't recommend stirring the meatballs in the crockpot until they are fully cooked or nearly fully cooked as they can easily break apart otherwise.
USDA recommends cooking ground beef to an internal temperature of 160°F.
- Prep Time: 15 minutes
- Browning: 10-15 minutes
- Cook Time: 1.5-2 hours
- Category: Appetizer, Dinner
- Method: Sautéing, Slow Cooking
- Cuisine: American
Jenice says
These meatballs are so tender and perfect in flavor. They come together effortlessly and cook quickly even in the slow cooker. I love to serve them as a meal over rice or on their own as an appetizer. And they pair perfectly with my Homemade BBQ Sauce!