Crockpot Barbecue Meatballs
Easy crockpot barbecue meatballs made with frozen meatballs simmered in a sweet, tangy BBQ-honey sauce. Perfect for game day, potlucks, and weeknight dinners.
Equipment
- Slow cooker (4–6 quart)
- Measuring cups and spoons
- Wooden spoon or spatula
- Serving spoon
Ingredients
- 2 lb frozen meatballs beef, turkey, or chicken; no need to thaw
- 2 cup barbecue sauce use your favorite
- 1/2 cup honey
- 2 tbsp minced garlic
- 1 small yellow onion diced very small
- 1 cup grape jelly optional; for the classic BBQ & jelly version
Instructions
- Add the frozen meatballs to a 4–6 quart slow cooker.
- Pour the barbecue sauce over the meatballs. Add the honey, minced garlic, and diced onion. If using, add the grape jelly.
- Stir gently until the meatballs are evenly coated in the sauce.
- Cover and cook on LOW for 4 hours (240 minutes) or on HIGH for 2 hours (120 minutes), stirring once halfway through.
- Check that the meatballs are heated through (at least 165°F / 74°C in the center). Stir well, then serve hot straight from the slow cooker. Keep on WARM for serving at parties.
Notes
Make ahead: Cook as directed, cool, and refrigerate in an airtight container for up to 4 days. Reheat in the slow cooker or on the stovetop with a splash of water if the sauce is thick.
Freeze: Cool completely, then freeze meatballs and sauce for up to 3 months. Thaw overnight in the fridge and reheat gently.
Tip: If starting with a cold slow-cooker insert from the fridge, add about 30 minutes to the cook time.
Nutrition
Calories: 245kcal | Protein: 13g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 780mg