Description
These Crockpot BBQ Meatballs offer a hands-off, flavorful meal featuring tender frozen meatballs simmered in a rich, tangy barbecue sauce. Ideal for busy weeknights or casual gatherings, they deliver juicy, smoky, and mildly sweet flavors with minimal prep, making them a favorite comfort food for all ages.
Ingredients
Units
Scale
Meatballs
- Frozen meatballs (about 2 pounds)
Sauce Ingredients
- 1 cup barbecue sauce (your favorite bottled brand)
- 1/4 cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
Instructions
- Combine the Sauce Ingredients: In a medium bowl, mix the barbecue sauce, brown sugar, garlic powder, onion powder, Worcestershire sauce, and apple cider vinegar until smooth and well blended to create a rich, flavorful base.
- Add Meatballs and Sauce to Crockpot: Place frozen meatballs directly into the crockpot, then pour the prepared sauce evenly over them. Gently stir to coat the meatballs thoroughly without breaking them apart.
- Slow Cook Until Tender: Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until meatballs are heated through and have absorbed the barbecue sauce for optimal tenderness.
- Stir and Serve: Give the meatballs a gentle stir before serving to redistribute the sauce. Garnish as desired and serve as a hearty dinner or tasty party appetizer.
Notes
- Use frozen meatballs; no need to thaw before cooking.
- Cook on low heat for juicier meatballs and deeper flavor.
- Stir gently to avoid breaking meatballs apart.
- If sauce is too thin at the end, remove lid and cook on high for 15-20 minutes to thicken.
- Double the recipe easily for larger crowds or meal prepping.
- For gluten-free version, use gluten-free BBQ sauce and meatballs.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 12g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg