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Honey BBQ Crockpot Meatballs

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  • Author: James Carter
  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings 1x

Description

Easy Honey BBQ Crockpot Meatballs made with frozen meatballs and a simple homemade sauce. A perfect appetizer or weeknight main dish recipe.

Ingredients

Scale
  • 2 pounds frozen pre-cooked meatballs (beef, pork, or turkey)
  • 1 (18-ounce) bottle store-bought barbecue sauce (your favorite kind)
  • 1/2 cup honey
  • 1/4 cup packed brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Optional: Pinch of red pepper flakes for a little heat
  • Optional for Garnish: Chopped fresh parsley or sesame seeds

Instructions

  1. 1. Lightly grease the inside of your slow cooker with cooking spray or a bit of butter to prevent sticking.
  2. 2. In a medium bowl, whisk together the barbecue sauce, honey, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, and red pepper flakes (if using). Make sure the brown sugar is well incorporated so it dissolves properly during cooking.
  3. 3. Place the frozen pre-cooked meatballs directly into the prepared slow cooker. There’s no need to thaw them; they will cook and warm through in the sauce.
  4. 4. Pour the prepared barbecue sauce mixture evenly over the frozen meatballs in the slow cooker. Gently stir or toss to ensure all the meatballs are coated in the sauce.
  5. 5. Cover the slow cooker and cook on low for 3-4 hours, or on high for 1.5-2 hours. The cooking time will vary slightly depending on your slow cooker model and whether you use the low or high setting. The goal is for the meatballs to be heated through and the sauce to be bubbly and slightly thickened.
  6. 6. After the recommended cooking time, check the meatballs. They should be hot all the way through and the sauce should have a nice consistency. If the sauce seems too thick, you can add a tablespoon or two of water or broth. If it’s too thin, you can remove the lid for the last 30 minutes of cooking to allow some of the liquid to evaporate, or you can make a slurry with a teaspoon of cornstarch and a tablespoon of cold water, stir it into the sauce, and let it simmer for a few minutes to thicken.
  7. 7. Once cooked, stir the meatballs gently in the sauce. Serve the Honey BBQ Crockpot Meatballs warm. You can garnish with fresh parsley or sesame seeds for a touch of color and freshness if desired.

Notes

Storage: Once cooled, transfer any leftover meatballs and sauce to an airtight container. Store in the refrigerator for up to 3-4 days. Freezing: These meatballs also freeze well. Portion them into freezer-safe containers or bags. They can be frozen for up to 2-3 months. Reheating: Reheat in microwave, on stovetop, or in slow cooker on warm setting.

  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Appetizer, Main Course
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 20g
  • Sodium: 750mg
  • Fat: 12g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 18g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.flavorsbybetty.com/slow-cooker-honey-bbq-meatballs-recipe-delicious-easy/