Slow Cooker BBQ Meatballs are a delicious and easy meal that brings comfort and flavor to your dinner table. With juicy meatballs, sweet BBQ sauce, and tender onions, this dish is perfect for family gatherings, game days, or busy weeknights. Just set it and forget it in your slow cooker, and you will have a wonderful meal waiting for you!
Why Make This Recipe
There are many reasons to make Slow Cooker BBQ Meatballs. First, they are simple to prepare, using easy-to-find ingredients. Second, cooking them in a slow cooker locks in all the delicious flavors and makes the meatballs tender and juicy. Finally, this meal is great for leftovers and can be enjoyed in many ways throughout the week. It’s a win-win for busy cooks!
How to Make Slow Cooker BBQ Meatballs
Ingredients:
- 1 large egg
- 2 pounds (907g) 93% lean ground turkey*
- 2/3 cup (40g) panko breadcrumbs
- 3 cloves garlic, minced (about 1 Tablespoon)
- 2 teaspoons dried oregano
- 1 and 1/2 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon freshly ground black pepper
- 1 medium sweet onion, sliced
- 1 and 3/4 cups (420g) BBQ sauce*
- 1/2 cup (120g) store-bought or homemade Italian dressing
- 1 Tablespoon olive oil
Directions:
- Beat the egg in a large mixing bowl.
- Add the ground turkey, panko breadcrumbs, garlic, oregano, salt, paprika, and pepper to the bowl. Mix everything just enough to combine. Be careful not to over-mix, as this can make the meatballs tough.
- Roll the mixture into balls about 1.5 heaping Tablespoons or 40g each. Place the rolled meatballs on a large baking sheet.
- In the bottom of your slow cooker, place the sliced onions. Top with half of the BBQ sauce and half of the Italian dressing (you will use the rest later).
- In a large skillet, heat the olive oil over medium-high heat. Lightly brown the meatballs in batches for about 1 minute on each side. This step is important because it locks in flavor and helps keep the meatballs together.
- As you brown each batch, layer the meatballs into the slow cooker.
- Once all the meatballs are in the slow cooker, pour the remaining BBQ sauce and Italian dressing on top.
- Cover and cook on low for 5 hours or on high for 3 hours. Serve warm with the sauce and onions.
- Store any leftovers tightly covered in the refrigerator for up to 1 week.
How to Serve Slow Cooker BBQ Meatballs
These BBQ meatballs are delicious on their own or can be served in various ways. You can serve them with toothpicks for a fun appetizer, over rice for a hearty meal, or in a sub roll for a delicious meatball sandwich. Don’t forget to drizzle extra BBQ sauce on top for added flavor!
How to Store Slow Cooker BBQ Meatballs
To store Slow Cooker BBQ Meatballs, place them in an airtight container and keep them in the refrigerator. They can last for up to 1 week. If you want to keep them longer, consider freezing them. Make sure to put them in a freezer-safe container, and they should stay fresh for up to 3 months.
Tips to Make Slow Cooker BBQ Meatballs
- Use lean ground turkey to keep the meatballs healthy, but feel free to use ground beef or chicken if you prefer.
- Don’t skip browning the meatballs before putting them in the slow cooker. This step adds a lot of flavor!
- Experiment with different BBQ sauces to find your favorite flavor.
Variation
If you want a different taste, you can mix in cheese or chopped herbs like parsley or cilantro to the meat mixture. You can also use different dressings aside from Italian dressing for a unique flavor twist.
FAQs
1. Can I use frozen meatballs?
Yes, you can use frozen meatballs. Just adjust the cooking time accordingly, as they may take longer to get warm and cook through.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the meatballs and place them in the slow cooker the night before, then cook them the next day.
3. What can I serve with these meatballs?
These meatballs go well with mashed potatoes, pasta, rice, or even a fresh salad. They are very versatile!
Slow Cooker BBQ Meatballs
Ingredients
Meatball Ingredients
- 1 large large egg
- 2 pounds 93% lean ground turkey
- 2/3 cup panko breadcrumbs
- 3 cloves garlic, minced (about 1 Tablespoon)
- 2 teaspoons dried oregano
- 1.5 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon freshly ground black pepper
Cooking Ingredients
- 1 medium sweet onion, sliced
- 1.75 cups BBQ sauce
- 1/2 cup Italian dressing (store-bought or homemade)
- 1 Tablespoon olive oil
Instructions
Preparation
- Beat the egg in a large mixing bowl.
- Add the ground turkey, panko breadcrumbs, garlic, oregano, salt, paprika, and pepper to the bowl. Mix everything just enough to combine without over-mixing.
- Roll the mixture into balls about 1.5 heaping Tablespoons (40g) each and place them on a baking sheet.
- In the bottom of your slow cooker, place the sliced onions. Top with half of the BBQ sauce and half of the Italian dressing.
Browning and Cooking
- Heat the olive oil in a skillet over medium-high heat and lightly brown the meatballs for about 1 minute on each side.
- As you brown each batch, layer the meatballs into the slow cooker.
- Once all meatballs are in the slow cooker, pour the remaining BBQ sauce and Italian dressing on top.
- Cover and cook on low for 5 hours or on high for 3 hours. Serve warm with sauce and onions.
