These Slow Cooker BBQ Meatballs are hands-down the BEST recipe for juicy, flavorful meatballs coated in a sticky, delicious sauce. I’ve made them for my family countless times, and they’re always a crowd-pleaser – gone in no time!
They’re easy to prep, full of bold flavors, and perfect for parties, holidays or even a cozy family dinner!
Why you’ll love this recipe
- It’s ridiculously easy: I love recipes that make life simpler, and this one is a total lifesaver. Just get the meatballs done (or use frozen ones!), throw everything in the slow cooker, and let it do its thing.
- The flavor is out of this world: These meatballs are perfectly juicy and coated in a sticky BBQ glaze that’s downright irresistible.
- It’s a crowd-pleaser every single time: Whether it’s a weeknight dinner, a holiday potluck, or game day snacks, these meatballs always disappear in a flash. I love knowing I’ve got a recipe that works for pretty much any occasion – and earns compliments every time!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Ground beef: I always use lean ground beef to keep the meatballs flavorful without being greasy. If you prefer something lighter, ground turkey works great too – just be sure to season it well to boost the flavor!
- Barbecue sauce: Choose a smooth BBQ sauce that you love, since it’s the star of the show here. I like to stick with one that’s sweet and smoky, but if you prefer a spicier kick, go for it!
- Bread crumbs: Regular or panko bread crumbs both work well to bind the meatballs. You can also use crushed crackers if you prefer!
- Worcestershire sauce: This adds a nice depth of flavor to the sauce, but if you don’t have it, soy sauce is a great substitute. For a sweeter twist, a splash of balsamic vinegar works in a pinch, too.
- Onion or shallot: Finely chopped onion adds moisture and flavor to the meatballs. Shallots are a milder option if you want a less pronounced onion taste – either way, dice them up small for the best texture.
- Spices: I love the little kick from garlic powder and paprika, but you can skip them if you’re in a pinch or swap for your favorite spice blend. Smoked paprika adds an extra layer of BBQ goodness if you have it on hand!
- Store-bought meatballs: If you’re short on time, frozen fully cooked meatballs are a lifesaver. Just toss them in with the sauce straight from the freezer – no need to thaw – and cook as directed. Just double-check their internal temperature before serving!
How to choose frozen meatballs
- Read the ingredients: I don’t know about you, but I want my meatballs to actually contain meat. Read the ingredients on the back of the bag and look for a brand that uses mainly ground meat, breadcrumbs, egg and seasoning. Too many additives and fillers aren’t necessary.
- Buy a large bag: If you have the freezer space, it’s more economical to buy a large bag – even if you don’t need all of the meatballs right now. They will keep for some time in your freezer and might just save you on a busy day.
- Make sure they’re fully cooked: You’ll want fully cooked meatballs for this recipe, or you’ll have to defrost and cook them first. Otherwise they could fall apart in the sauce and you’ll end up with BBQ spaghetti sauce.
How to make BBQ Meatballs in the slow cooker
Let’s make these delicious Slow Cooker BBQ Meatballs together – you’re going to love how simple and fun this is!
Step 1: Make the meatballs: First, grab a big mixing bowl, and let’s get those meatballs started. Toss in the ground beef, egg, mustard, finely chopped onion (or shallot if you’re feeling fancy), bread crumbs, and all those yummy seasonings.
Now, here’s my little secret: I use my hand mixer with dough hook attachments to mix everything together. It’s quick, mess-free, and saves me from cold hands!
Once everything’s combined, scoop out about a teaspoon of the mixture for each meatball – I like to make them bite-sized because they’re perfect for little hands and party snacks. Be sure to roll them nice and firm so they hold their shape later.
Step 2: Cook the meatballs: Now it’s time to brown those beauties. Heat up a non-stick frying pan over medium-high heat, drizzle in some oil, and give it a moment to warm up. Pop your meatballs in the pan, working in batches if needed, and let them brown on all sides. Don’t worry about cooking them through completely – we just want that lovely golden crust to seal in the flavor.
If you’d rather skip the stovetop, you can bake them in the oven at 425°F for 10-12 minutes instead. I love this option when I’m multitasking because I can stick them in and walk away for a bit.
Different ways to make the meatballs:
Cook the meatballs on the stove or make oven baked meatballs (or use ready-made ones.
P.S: If you need more help, I have step-by-step photos and a video for you on How to Make Meatballs.
Step 3: Make the sauce: While the meatballs are cooking, let’s whip up that sticky BBQ sauce. In your slow cooker, mix together the barbecue sauce, paprika, Worcestershire sauce, and a little salt.
Give it a good stir until everything’s well blended – and yes, sneaking a quick taste test is totally encouraged! The sauce should be smooth, rich, and packed with flavor.
Step 4: Slow cook the magic: Once your meatballs are browned, gently nestle them into the sauce in the slow cooker. Cover it up, set it to low, and let the slow cooker work its magic for 3-4 hours.
Here’s my golden rule: Resist the urge to peek or stir! Opening the lid lets the heat escape, which slows down the cooking, and too much stirring can break up the meatballs. Trust the process – the end result is worth it!
Step 5: Keep warm and serve: When the cooking time is up, your kitchen will smell absolutely amazing. The meatballs can stay warm in the slow cooker for another hour or two if you’re not ready to serve them just yet – super handy if you’re entertaining or wrangling kids.
When it’s time to eat, grab some toothpicks or a serving spoon, and watch these meatballs disappear faster than you can say “BBQ!”
That’s it – you’ve just made the BEST Slow Cooker BBQ Meatballs! Whether you’re serving them as an appetizer, a main dish, or even sneaking a few straight out of the pot (I won’t tell), these meatballs are guaranteed to be a hit. Enjoy!
Top tips for recipe success
- Firmly shape the meatballs: Take your time to roll the meatballs nice and tight. If they’re too loose, they can fall apart in the sauce. A small cookie scoop works wonders for even sizing and easier shaping!
- Pre-cook the meatballs: Browning the meatballs before adding them to the slow cooker locks in their flavor and gives them a nice texture. If you’re short on time, baking them in the oven is a great alternative and keeps the mess to a minimum.
- Use the right size slow cooker: A 3-4 quart slow cooker works perfectly for this recipe. If you’re doubling the batch, use a larger slow cooker so the meatballs and sauce have enough room to heat evenly.
- Don’t over-stir: Stirring too much while the meatballs cook can break them up and make the sauce less smooth. Once they’re in the slow cooker, let them do their thing with the lid on tight!
- Check the sauce consistency: If the sauce isn’t as thick and sticky as you’d like by the end of cooking, remove the lid and cook on high for an additional 20-30 minutes to let it thicken up.
- Taste and adjust: BBQ sauces can vary in sweetness, smokiness, and saltiness, so feel free to tweak the seasoning before adding the meatballs. A dash of hot sauce or a little honey can make all the difference to suit your family’s taste!
- Keep them warm for serving: These meatballs are party-perfect because they stay warm and delicious in the slow cooker for up to two hours after cooking. Just switch the setting to “warm” and you’re good to go!
Helpful recipe hints
Recipe variations
- Spicy BBQ meatballs: Add a kick to the sauce with a few dashes of hot sauce, a pinch of cayenne pepper, or even a bit of diced jalapeño. Perfect for heat lovers!
- Honey BBQ meatballs: Stir in a tablespoon or two of honey to the sauce for a sweeter, sticky glaze. This is a hit with kids and anyone who loves that sweet-savory combo.
- Teriyaki-style meatballs: Replace the BBQ sauce with teriyaki sauce and swap Worcestershire for soy sauce. Serve with rice or noodles for an easy weeknight dinner.
- Pineapple BBQ meatballs: Toss in some canned pineapple chunks and a little pineapple juice with the sauce for a tropical twist. The sweet and tangy flavor is irresistible!
Storage and make ahead tips
Make-ahead options: You can prep the meatballs in advance by shaping them and cooking them up to 2 days in advance. Cool them down, and store in an airtight container in the fridge.
When you’re ready, let them come to room temperature for 15-20 minutes on the counter, then add them to the slow cooker with the sauce and follow the recipe as directed!
Storing leftovers: Leftover meatballs keep great! Store them in an airtight container with the sauce in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water or BBQ sauce if needed to keep the glaze nice and sticky.
Serving ideas
- Party appetizers: Keep the meatballs warm in the slow cooker and serve them with toothpicks for easy, crowd-pleasing party snacks. They’re always a hit at gatherings and disappear quickly!
- BBQ meatball sliders: Place a couple of meatballs on slider buns, add a pickle slice, and a drizzle of extra BBQ sauce. These mini sandwiches are perfect for game day or casual get-togethers.
- Meatball Subs: Grab some soft hoagie rolls, layer in the meatballs, and top with shredded cheese. Pop them under the broiler for a minute to melt the cheese, and you’ve got a hearty sandwich that’s sure to please both kids and adults.
- Classic Comfort Plate: Serve the meatballs over a bed of creamy mashed potatoes with a side of sautéed green beans. The rich BBQ sauce pairs perfectly with the smooth potatoes, making it a family favorite.
- Side dish matches: Spoon the meatballs and sauce over steamed white or brown rice for a simple, satisfying meal. Add a side of roasted vegetables to round out the plate. Or pair the meatballs with a serving of creamy macaroni and cheese for the ultimate comfort food combo. It’s indulgent and utterly delicious.
More easy appetizers
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Sticky BBQ Slow Cooker Meatballs
Recipe details
Ingredients
To make the meatballs
- 1 pound lean ground beef
- 1 large egg
- 1 teaspoon mustard
- ⅓ cup finely chopped onion OR shallot
- ⅓ cup bread crumbs
- ¼ teaspoon dried parsley optional for more flavor
- ¼ teaspoon dried garlic powder optional for more flavor
- salt & pepper to taste
To make the sauce
- 1 cup barbecue sauce
- 1 teaspoon ground paprika smoked or regular both work
- 2 tablespoons Worcestershire sauce
- ½ teaspoon salt or less to taste
Instructions
- Make meatballs: To make the meatballs, mix all ingredients in a large bowl (I use a hand mixer with the dough hook attachements for easy and mess-free work) and shape into small meatballs. I use 1 teaspoon meat mix per meatball for a good appetizer size; make sure to firmly shape the meatballs or they disintegrate in the sauce.
- Cook meatballs: Heat a non-stick frying pan over medium-high heat and add some oil. Cook the meatballs until browned on the outside and entirely cooked through. OR bake the meatballs at 425°F for 10-12 minutes.
- Slow cook with sauce: Once the meatballs are cooked, mix all sauce ingredients together in a 3-4 quart slow cooker. Add the meatballs and cook on low for 3-4 hours. The meatballs keep in the slow cooker for another 1-2 hours on "warm" setting.
Notes
Ingredient notes
- Ground beef: Use lean ground beef to avoid excess grease, or substitute with ground turkey or chicken for a lighter option.
- Barbecue sauce: Pick a smooth BBQ sauce you love for the best flavor; sweet and smoky works great.
- Bread crumbs: Regular, panko, or crushed crackers all work.
- Worcestershire sauce: Swap with soy sauce or balsamic vinegar if needed.
- Onion or shallot: Dice finely for better texture and balanced flavor.
- Spices: Smoked paprika adds extra depth, but garlic powder and regular paprika are great options too.
- Store-bought meatballs: Use frozen, fully cooked meatballs, but check they reach 160°F before serving.
Recipe tips
- Shape firmly: Roll meatballs tightly to prevent them from falling apart.
- Brown first: Sear meatballs in a pan or bake at 425°F for 10-12 minutes to lock in flavor.
- Slow cooker size: Use a 3-4 quart slow cooker for this batch; go larger if doubling the recipe.
- Avoid stirring: Stirring breaks up meatballs and releases heat; keep the lid on for best results.
- Thicken sauce: Cook uncovered on high for 20-30 minutes if sauce needs thickening.
Storage Tips
- Make-ahead: Shape and pre-cook meatballs up to 2 days in advance and refrigerate. Let come to room temp for 20mins before proceeding with the recipe.
- Leftovers: Store meatballs and sauce in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or BBQ sauce.
Nutrition
More recipe information
I updated this old favorite here on the blog on 12/25/2019 (yes that is, in fact, Christmas – nap time is my best friend 😉 ) and again on 12/22/2024 to make the instructions easier and to add a few notes for tweaks I started making since first posting this in 2014, but the recipe is essentially the same and just as delicious as it has always been.
Becky says
This worked exactly as written, thanks!
Nora says
Happy to hear it, Becky!
Leslie L Robinson says
Oh my goodness! These were so good. I followed the recipe, just doubled it for a Christmas Eve gathering. It made 36 meatballs and all were gone in a flash. My grandkids have already requested another batch.
A says
Hello,
I just found out that I am making an appetizer for a backyard wedding cocktail hour for 150-175, surprise! I’m planning to use Costco’s frozen meatballs which I believe includes about 6 pounds of meatballs. Can I make this recipe for the event by using your ingredients x6? Also, I have a 6 quart crockpot and others at my disposal. What is your ideal crockpot size to meatball ratio so that I don’t over fill the crockpot? Thank you!
Nora says
That’s a lot to consider, and I definitely don’t want to ruin your wedding appetizer ? The meatball part in the recipe yields a little over a pound, so I think using the ingredients for the sauce x6 would work great.
I do think you can do a 3x batch in a 6 quart crockpot. I do think you may probably need a longer cooking time than the recipe indicates with such a large batch, I would guess anywhere from 1-3 hours extra. I would VERY highly recommend doing a test batch before catering a wedding, even if you need to invite half of your neighborhood to a meatball feast…
Sam says
Very easy to make and delicious. Added in cayenne pepper to meatballs as I like some heat.
Nora says
I’m so glad, Sam!
Gail says
What size crock pot do you use? How many meatballs?
Nora says
Gail, a 3-4 quart crock works best. If you mean frozen meatballs, I would use 1 to 1.5 pounds – depending on how much sauce you want around them. Hope this helps!
Jamie Lee says
How lean is the beef you use? Have you ever used half pork and half ground beef for a different flavor?
Nora says
We usually get our beef directly from a local farm, so can’t put an exact number on it. I’d say around 85-90% lean. I have actually made crockpot meatballs with half pork/half beef before and they turned out great! Hope this helps!
Ellen Brambrut says
Can you make these with the sauce and all, and just reheat the next day in crock pot for 1-2 hours?
Nora Rusev says
Ellen, if you completely cook the meatballs through and keep everything in the fridge until ready to reheat, then yes, I’m sure that would work!
Linda says
I made these a few nights ago (Bowl Game Season!) and they were quick and awesome. I doubled the recipe and they went very quickly! Everyone commented on the ‘balls. I shared the recipe with two other Mom-Cooks in the group.
Will definitely make these again! ❤️
Shawna says
I used ground venison instead. I’m pretty proud of how they turned out since I’ve never made meatballs before, this recipe made it so easy.
Crystal says
Love this recipe. I use frozen meatballs. The sauce is amazing. Others love the dish too. There are some that say the sauce is really rich for them. Anyway to fix that?
Nora says
Hi Crystal, really happy to hear this! If you want to try make these a little less rich, you can thin out the glaze to make more of a sauce. I have a recipe here for Cranberry BBQ sauce that uses cranberry-apple juice to thin out the BBQ sauce: Cranberry BBQ Crockpot Meatballs – you can try lots of juice flavors, pineapple, apple juice, grape juice… Let me know if you end up trying!
Loretta says
Hi I have frozen 28 count ,1/2 bite size meatballs in my freezer can i use these ,and do i need to add any more of the ingredients
Thanks
Nora says
Hi Loretta, that should be fine to use with the exact recipe for the sauce!
Loretta says
Thankyou :0)
Hazel says
Hi can you tell me what size crock pot you use for these meatballs ?
Nora says
One that’s between 4-5 quart would be perfect, Hazel! Hope that helps, let me know if you have any other questions. – Nora x
Monique says
I made these for a partyI attended tonight and I swear, they were gone after 5mins! I made them with a mixture of beef and pork and they turned out lovely!
Nora says
That is usually my experience with these, too 🙂 We make them for parties all the time and they barely ever last long enough for me to grab one. So glad they turned out well for you, too, Monique! Thanks for taking the time to leave a review, too – I appreciate it so very much.
Erin H. says
How many pre cooked meat balls should I put in the slow cooker?
Nora says
Hi Erin, I would ballpark anywhere between a pound and a pound and a half. Hope that helps!
Yasmine says
Hi, is there any way to make these if I don’t have a slow cooker? I have large le cruiset pots as well as a large nonstick pot. Thanks
Nora says
Hi Yasmine, Sure! Prepare the meatballs as directed in the recipe. Then gently simmer the sauce separately in a pot without the lid. Once it has thickened (this should happen fairly quickly – 5 to 10 minutes, tops), add the meatballs and simmer for another 4-5 minutes or until they’re nicely glazed. Hope that helps!
Yumvilla says
I made this and my family loved it. My boy said that “it’s so yummy to eat”!
Nora says
I’m very happy your family enjoyed the meatballs, Jennifer! Thanks for coming back to review the recipe – I appreciate it!
MEAl5 says
Love this recipe ! want to try it now!
Casey Parker says
Hi! These look delicious! My question is probably dumb but I see that one of the ingredients for the meatballs calls for mustard. Are you referring to dry ground mustard or actual mustard (like you would put on a sandwich)? Thanks!
Nora says
It is actual mustard! Hope the meatballs turn out well for you 🙂
Courtney says
Can I use rice instead of bread crumbs?
Nora says
I really don’t know, Courtney! I have never used rice in meatballs before. The bread crumbs are really not incredibly important to make the recipe work (there’s the egg as the binder), but they do help the meatballs to stay in shape in the crock pot. If you want to avoid the gluten, you could do ground gluten free oats? Hope that helps!
Elaine says
My mouth is watering just from looking at these. I can’t believe how happy I will be trying these when I make this delicious dish – thanks to your recipe. Thanks so much for publishing it Nora!
Brittany says
Hi what kind of BBQ sauce do you use?
Brittany says
Never mind just saw the last comment
Nora says
Sorry I’m only just seeing your question, Brittany! Glad you found your answer in the comments! Did you like the meatballs?
Kelsey says
Hi, jist curious what brand of bbq sauce you used? I don’t ever buy it so I get lost standing in front of all the choices!
Nora says
Hi Kelsey, I love Stubb’s Hickory Bourbon and basically use it one anything and everything that requires BBQ sauce, haha! Hope that helps 🙂
Stephanie says
Hi Nora – I’m making these as we speak – can’t wait to dig in!! (I’ve sampled already and they are delicious.) Having these for dinner over rice tonight – spiced it up a bit by adding garlic and Frank’s Red Hot.
Nora says
I’m excited you made the meatballs, Stephanie! They’re definitely a reader favorite here on Savory Nothings. And I’m a huge fan of your recipe tweaks – garlic and hot sauce sound like two amazing additions! Hope they were delicious – and thank you so much for taking the time to rate the recipe and leave a comment, I very much appreciate it.
Nneka says
Hi there! When using the ready made meatballs is adding salt to the sauce needed?
Nora says
Hi! No, I don’t think so! If you prefer to omit it, I would do so. You can always check the seasoning once they’re done cooking and adjust if you feel like it. Hope that helps 🙂
Ann says
I made this and my family loved it. I made it with ground turkey instead. Next time I will make the meatballs smaller.
Nora says
I’m so glad you and your family enjoyed the meatballs, Ann! Great idea with the turkey. I actually have a cranberry turkey meatball recipe for the crockpot on the site, perfect for the upcoming holiday season 🙂 And I find it super hard to gauge meatball size! Somehow they always end up bigger than I intended, ha! Thank you so much for your feedback, I appreciate it!