If there’s one dish that never lasts long at a gathering in my house, it’s these slow cooker barbecue meatballs. They’re sweet, tangy, sticky, and ridiculously easy. You toss everything into the crockpot, walk away, and come back to meatballs that are so tender and flavorful, they practically disappear off the platter.
I first had these at a cousin’s birthday party—someone brought them in one of those old slow cookers with the cracked handle. The pot wasn’t pretty, but the meatballs were the star of the night. Since then, they’ve become a go-to in my kitchen for everything from Sunday football snacks to lazy dinners over mashed potatoes.
What You’ll Need to Make This
You only need three ingredients, which is great because sometimes you just need a low-effort recipe that still tastes like you spent hours on it.
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Frozen Homestyle Meatballs: I usually keep a bag of these in the freezer for emergencies (read: hungry guests or dinner-time panic). Use your favorite brand or make a batch from scratch if you’re feeling ambitious.
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Barbecue Sauce: I usually go for a thick, sweet barbecue sauce—anything with a little tang and smokiness works well. Feel free to swap in spicy, honey, or even hickory if you want to change things up.
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Diced White Onion: This is where I add a bit of my own spin. The onions melt down as they cook and bring that mellow sweetness and texture that balances the sauce.
Small Tweaks You Can Try
This recipe is a good base, but you can easily play with it depending on what you like or what’s in your fridge.
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Want heat? Use a chipotle or spicy barbecue sauce.
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Don’t like onions? Leave them out. I won’t judge.
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Craving something richer? Stir in a tablespoon or two of molasses. It deepens the flavor and gives the sauce a glossy finish.
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Cooking for kids? Use a sweeter sauce and maybe toss in a bit of pineapple juice to mellow everything out.
How I Make These in My Slow Cooker
This is truly a dump-and-go recipe. Here’s how I throw it together on busy weekdays or when we’re hosting friends.
Step 1 – Toss the frozen meatballs into the slow cooker. No need to thaw—straight from the bag is fine.
Step 2 – Add your diced onions and pour in the barbecue sauce.
Step 3 – Give everything a good stir so the meatballs are well coated.
Step 4 – Cook on HIGH for 2.5 hours or LOW for 4 hours. Stir them once or twice during cooking to avoid the edges burning. They’re ready when they’re hot all the way through and the sauce is bubbling.
Honestly, the longer they sit in that sauce, the better they get. By the time they hit the table, the flavors have really soaked in.
How I Serve These at Home
These meatballs are one of those rare things that work just as well for parties as they do for lazy weeknight dinners.
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Appetizer-style: Stick some toothpicks in them and they’ll vanish within minutes at any get-together.
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Dinner version: Pile them on top of creamy mashed potatoes or buttered rice. Add a simple salad on the side, and you’re good.
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Sliders: Stuff them into slider buns or crusty rolls with a bit of cheese. I sometimes pop them under the broiler for a minute to melt the cheese—so good.
Crockpot BBQ Meatballs
These slow cooker barbecue meatballs are the kind of crowd-pleaser that practically makes itself. Juicy meatballs simmered in rich barbecue sauce with a hint of sweet onion — it’s comfort food at its easiest.
Ingredients
- 1 small sweet onion, finely diced
- 40 oz frozen homestyle meatballs (no need to thaw)
- 16 oz bottle of your favorite barbecue sauce (Sweet Baby Ray’s Original works great)
Instructions
- Start by tossing the frozen meatballs into your slow cooker. Scatter the diced onions over the top, then pour in the barbecue sauce. Give everything a good stir to coat the meatballs evenly.
- Cover with the lid and cook on high for 2½ hours or low for 4 hours, giving it a gentle stir once or twice during cooking to prevent the edges from sticking or overcooking.
- Once they’re heated through and perfectly saucy, serve warm. These meatballs are great on their own with toothpicks for parties, or you can spoon them over fluffy mashed potatoes, steamy rice, or nestle them into slider buns for a quick meal.
- Hosting Tip: After cooking, switch your slow cooker to the “warm” setting to keep the meatballs ready to serve for up to 3 hours. Just stir occasionally and add a splash of water if the sauce begins to thicken too much.
- Leftovers? Let the meatballs cool completely before storing in an airtight container. They’ll keep in the fridge for up to 4 days, or freeze for a later treat. Just reheat until hot all the way through.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 413Total Fat: 25gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 75mgSodium: 1223mgCarbohydrates: 30gFiber: 3gSugar: 21gProtein: 17g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
How long can I keep them in the slow cooker for serving?
If I’m serving them at a party, I keep the slow cooker on the WARM setting for up to 3 hours. I give them a stir every now and then, and if the sauce looks too thick, I just add a splash of water or a spoonful of extra barbecue sauce.
Can I make them ahead of time?
Definitely. I sometimes cook them the night before and just reheat them in the slow cooker the next day. They actually taste better after sitting in the sauce overnight.
How should I store leftovers?
I let them cool down, then store them in an airtight container in the fridge for up to 3–4 days. They reheat beautifully in the microwave or on the stovetop. If the sauce thickens too much, just add a spoonful of water to loosen it up.
If you’re like me and always looking for recipes that are equal parts effortless and crowd-pleasing, these slow cooker barbecue meatballs are the kind of thing you’ll want in your back pocket. Keep some frozen meatballs handy and you’ll always have a party snack or comfort meal ready to roll.
Let me know how you serve them—on sliders, over rice, or straight from the slow cooker spoon like I sometimes do!
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