Slow Cooker BBQ Meatballs
Delicious and easy Slow Cooker BBQ Meatballs with tender onions and juicy meatballs in a sweet BBQ sauce, perfect for any gathering.
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.
Notes
Store leftovers tightly covered in the refrigerator for up to 1 week, or freeze in a freezer-safe container for up to 3 months. Great to serve with toothpicks for appetizers, over rice, or in a sub roll.