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.
June says
If using ready frozen meatballs, do you have to thaw first or throw them right in slow cooker
Nora says
Hi June, if you use them from frozen, you’ll have to add some extra cooking time. But it shouldn’t be an issue otherwise! Hope that helps.
Cher says
These are good and I was sure hungry by the time I got to the actual recipe. You might shorten your blog a little….I almost went to another recipe because the ads and the pop ups were annoying.
Nora says
Hi Cher, thanks for your input. I’m glad you enjoyed the meatballs.
Right now, the money I make from the ads is a substantial part of my family’s income. It’s what we use to buy food for our kids and keep a roof over their head. I’m working hard on getting my blog to a point where I can take down the ads though, because I know the ads are not great for user experience – sorry about that. But I hope you can also appreciate the fact that I’m not running a non-profit organisation and need to earn an income to support my family.
Merry Christmas!
RACHEL BOYD says
How many people does this recipe feed?
Nora says
Hi Rachel, it makes around 30 appetizer-sized meatballs. If you’re planning on serving it as an entree, I’m guessing it feeds around 4 people (unless you have hungry teenage boys at home!). As an appetizer I’d gauge how many other things you’re going to be serving. If there’s plenty of food I’d say this is good for 8-10 people. Hope that helps!
Jen says
I can’t wait to try out this recipe for the kids literacy night. I’ll keep you updated on how it goes! Thank you for the recipe!!
Nora says
Oh I hope they turn out well for you, Jen!
Chris richmond says
Any other spice suggestions if I happen to be out of paprika?
Nora says
It really depends on your taste and what kind of barbecue sauce you’re using. For some heat, you can try chili. And if you’re up for experimenting, you could even try some curry powder or turmeric. Just leaving it out will be fine as well, though. Hope that helps!
Donald Campbell says
Hi there, I tried this recipe with both turkey and beef. The turkey ones were harder to fry up as they had a higher water content than the beef for whatever reason. So needless to say they were “less than round” meatballs. I found that the beef tasted better and went with the bbq sauce. Ok. let me just stop and say the sauce was awesome and got nice and thick. The only thing I wonder is if anyone has tried to cook the meatballs in the oven. The fry method took a little long for my busy household. If I could throw them in an oven and not have to mind them for turning ever few minutes it would be a great help. Thoughts?
Thanks again.
Don
Nora says
Hi Don,
I have never tried baking meatballs, but it sounds like a great idea! I’m pretty sure you can get away with greasing a cookie sheet well and then baking the meatballs at 400-425°F. I would even place the cookie sheet in the oven while it’s pre-heating and you’re shaping the meatballs. Pour some oil on right before adding the meatballs, place them on the hot cookie sheet and bake for around 10-15 minutes. Let us know if you try it 🙂
Elaine Anderson says
If we are to substitute fresh meatballs with frozen ones do you know how much we need?
Thanks!
Nora says
I’d go with around a pound! Hope that helps 🙂
Debbie says
Made these for Christmas Eve and they are fantastic. Followed the recipe exactly and wouldn’t change a thing. This is a keeper recipe!
Nora says
I’m very glad you liked them, Debbie! Thanks for taking the time to report back.
Jill Curry says
How do you think this would be with Trader Joes frozen Turkey Meatballs? Looking to cut-down on prep time. Thanks!
Nora says
That shouldn’t be a problem at all! If they are pre-cooked, you can just add them to the slow cooker with all the sauce ingredients and cook them as directed. If they aren’t pre-cooked, thaw and brown them before cooking in the slow cooker. Hope that helps!
Connie Johnson says
Just made these yesterday but I didn’t have smoked paprika so I used regular. I did use a smokey flavoured barbecue sauce though. They were amazing! I used frozen meatballs from a a frozen food specialty shop. Your food photography is fantastic! I can’t wait to try some more of your recipes. I also shared your site with my best friend and my sister. Keep up the great work!
Nora says
Thank you so much for your lovely recipe review, Connie! I really appreciate you taking the time to write it, and I’m glad you loved the meatballs. Thank you so much for sharing Savory Nothings! Have a wonderful New Year!
Stacey says
I made these for a Thanksgiving appetizer and everyone loved them! I doubled the recipe and used 1 lb of beef and 1 lb of pork. Perfect appetizer! And meal… Because I’m eating the leftovers right now for lunch 😉
Nora says
That makes me so happy to read, Stacey! And I’m glad they work as a leftover lunch as well 😉 Thank you so much for taking the time to review this recipe, I really appreciate it.
Melanie says
Can I use ground chicken or turkey instead?
Nora says
Sure you can, Melanie! Maybe use a little less breadcrumbs so they don’t dry out too much! If you’re interested, I have an in-depth post about making meatballs here: https://www.savorynothings.com/how-to-make-meatballs/ and another recipe for slow cooker meatballs using frozen turkey meatballs (but you can make your own) here: https://www.savorynothings.com/5-ingredient-cranberry-glazed-turkey-slow-cooker-meatballs/
Hope that helps 🙂 have a wonderful Christmas!
Tiffany says
This meatball recipe is awesome! I made these meatballs for a potluck at work and they were a hit. I used 93/7 ground beef and they were still so moist and delicious. I was hoping there would be some left over to take home but I wasn’t so lucky 🙂
I will definitely being making these again!
Nora says
That’s fantastic to read, Tiffany! I’m so happy you and your work colleagues liked the meatballs. And I truly appreciate your recipe review, thank you so much!
Marla Lindner says
Omg! I just made these and they are amazing. I haven’t even put sauce on them yet. I was going to make the bbq sauce but then I saw there was a recipe for the cranberry glaze. I am having trouble finding it. Can you please help me? My meatballs await the glaze.
Thank you
Nora says
Hi Marla, I’m so happy to hear you like the taste of the meatballs! Here is the link to the cranberry version, I hope you’ll like the recipe: https://www.savorynothings.com/5-ingredient-cranberry-glazed-turkey-slow-cooker-meatballs/
toni says
Can i just cook these in the slow cooker instead of pan-frying them first? If so, how long? Thank you so much! They look amazing and I’m in the midst of preparing!
Nora says
Hi Toni
I have no idea if that would work, as I haven’t tried it myself. If the meatballs are ready-made/pre-cooked I’m sure you can just cook them in the slow cooker though. If they are homemade I would pan-fry them. Else I think they’d fall apart and you’d end up with sticky BBQ bolognese sauce!
Hope you enjoy the recipe 🙂
Bekky says
What kind of buns did you get? They look smaller than even your typical slider bun, so I was just curious. Thanks! Also, these look delicious!!!
Nora says
Hi Bekky
I just got some mini-buns I found at our local supermarket. I’m not sure if you’d be able to find something similar in the U.S. but for size comparison, they each weigh 1/2 oz. Hope that helps!
Amanda Hilland says
When you say cook in slow cooker for 3-4 hours and meatballs for 1-2 what do you mean? Take the sauce out then continue the meatballs?
Nora says
Hi Amanda, no, I just meant you can keep everything in the slow cooker for 1-2 additional hours without the meatballs ending up mushy! It’s great if you’re having a party or a picnic – just lug the whole slow cooker with you 😉
Kristi @ Inspiration Kitchen says
Thank you for the shout out Nora! I have to tell you – your meatballs are making my mouth water! YUM! Pinned!
Nora says
Couldn’t agree more!
Jess @ Flying on Jess Fuel says
Oh my gosh, those little buns are TOO adorable!! These meatballs sound so delish! Perfect for baby sliders!
Nora says
YES! I couldn’t resist them, haha! Thanks Jess 🙂
Christina @ Bake with Christina says
Mmmm this post is making me so hungry! And that tiny meatball sandwich is the CUTEST! Pinned! 🙂
Sarah | Broma Bakery says
Those mini burger buns are to die for. And I can totally relate to spotless house needed for when in-laws come. It’s like, “OK, don’t panic… just clean EVERYTHING.”
Nora says
Yes, anything mini I just can’t resist! Oh god, I’m glad I’m not the only one! At least everything gets cleaned from time to time…
annie@ciaochowbambina says
Oh my! These look sooo good! Succulent and delicious! A perfect appetizer for the holidays, for sure!!
Nora says
Thank you Annie!
Andu fisher says
I just found my Superbowl dish!! Thank you and I’m gonna add mozzarella in the center of them 🙂 I soooo can’t wait
Nora says
Yum! I hope they turn out well for you!
Tori@Gringalicious.com says
I am all over these! I know what I will be serving for my holiday appetizers now!
Nora says
Thank you so much Tori!
Julie @ Julie’s Eats & Treats says
Wow these look amazing and I adore appetizers in the CROCK POT! Seriously takes the work out of it when you are rushing around trying to get ready for the next party!
Nora says
So true Julie! Thanks so much for stopping by!
Shinee says
Wow, these meatballs look absolutely delicious! I’m literally drooling now. Going to the kitchen to have lunch now!
Nora says
Haha, thanks so much Shinee!