BBQ Meatballs
Frozen meatballs in a smoky barbecue sauce lifted with Worcestershire, brown sugar and a splash of cider vinegar. Serve on slider buns or with toothpicks.
BBQ Meatballs
Course: Main CourseDifficulty: Easy8
servings5
minutes4
hours30
minutesFrozen meatballs in a smoky barbecue sauce lifted with Worcestershire, brown sugar and a splash of cider vinegar. Serve on slider buns or with toothpicks.
Ingredients
2 lb frozen fully cooked meatballs
1 bottle (18 oz) barbecue sauce
1/4 cup grape jelly or brown sugar
1 tbsp Worcestershire sauce
1 tsp apple cider vinegar
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 cup water
1 tsp hot sauce, optional
12 slider buns, optional
Dill pickle slices, for serving
1 tbsp cornstarch mixed with 1 tbsp cold water, optional
Directions
- Whisk the barbecue sauce, jelly, Worcestershire, vinegar, paprika, onion powder, garlic powder, water and hot sauce in a 6-quart slow cooker.
- Add the frozen meatballs straight from the bag and stir to coat.
- Check that the meatballs are covered with sauce. Add a splash of water if the sauce is thick.
- Cover and cook on LOW for 4 to 5 hours, or HIGH for 2 to 3 hours.
- Stir once halfway through to turn the top layer under and prevent scorching.
- Insert a thermometer into a meatball in the middle of the pot. It should read 165°F.
- If the sauce is thin, add the cornstarch slurry for the last 15 to 20 minutes with the lid on.
- Switch to WARM as soon as the meatballs are hot through.
- Serve on slider buns with pickles, or with toothpicks.
Notes
- Any style of barbecue sauce works. Taste before serving and add a small splash of vinegar if the sauce reads too sweet. Do not leave sugary sauces on HIGH for the whole cook. Leftovers freeze well in their sauce and reheat in a saucepan, not the slow cooker.
Why BBQ Meatballs work for a crowd
The sauce is sweet, smoky and thick enough to coat without being gloppy. Worcestershire and cider vinegar add the tasty edge that bottled sauce lacks on its own. Frozen meatballs go straight into the pot, so there is nothing to prep.
Grape jelly or brown sugar both round off the sauce, and the pickles served alongside give a sharp contrast. Insert a thermometer into a meatball in the center of the pot, not one on top. Those on the surface heat first and can fool you.
Swaps and a miss
Chili sauce or brown sugar can replace the jelly. Honey barbecue or smoky sauces both work. Do not use a sauce that is mostly liquid smoke. After hours of cooking it turns acrid.
Serving them
Toothpicks and pickle slices for a party table. Slider buns with a little slaw turn them into dinner. Mac and cheese on the side never goes wrong.
Freezing and the one mistake
Leftovers freeze well in their sauce, in a flat freezer bag. Thaw overnight in the fridge. The mistake is leaving sugary sauce on HIGH all the way, which scorches the edges. Stir once halfway through and keep to LOW when you can.
BBQ Meatballs at a glance
- Prep time: 5 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 8 servings
- Ingredients: 13, led by frozen fully cooked meatballs, bottle (18 oz) barbecue sauce, grape jelly or brown sugar, Worcestershire sauce
Tips for BBQ Meatballs
Any style of barbecue sauce works. Taste before serving and add a small splash of vinegar if the sauce reads too sweet. Do not leave sugary sauces on HIGH for the whole cook. Leftovers freeze well in their sauce and reheat in a saucepan, not the slow cooker.
BBQ Meatballs FAQ
How long does BBQ Meatballs take?
BBQ Meatballs takes 4 hours 30 minutes of cooking after 5 minutes of prep.
How many people does BBQ Meatballs serve?
This recipe makes 8 servings.
What do I need to make BBQ Meatballs?
13 ingredients, led by frozen fully cooked meatballs, bottle (18 oz) barbecue sauce, grape jelly or brown sugar, Worcestershire sauce. Amounts are in the recipe card above.
Part of: 7 Crockpot Meatball Recipes for Parties and Dinner
