Sticky BBQ Slow Cooker Meatballs

This recipe for Sticky BBQ Slow Cooker Meatballs is one of my favorites for whenever I need a quick and easy appetizer. I use barbecue sauce to make a delicious glaze on my homemade meatballs, but feel free to use storebought meatballs if you prefer. I fully appreciate how easy these are easy to make thanks to the slow cooker doing most of the work. I serve them on their own or as mini subs (or over mashed potatoes for dinner!) - they are going to be a big hit either way!
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 ;-) ) 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.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 10
Calories 137kcal
Author Nora Rusev



To Make the Meatballs

  • 1 pound lean ground beef
  • 1 large egg
  • 1 teaspoon mustard
  • 1 small shallot OR onion finely chopped
  • 1/3 cup bread crumbs
  • 1/4 teaspoon dried parsley optional for more flavor
  • 1/4 teaspoon dried garlic powder optional for more flavor
  • Salt & pepper to taste
  • OR use ready-made meatballs to make the recipe even easier!

To Make the Sauce

  • 1 cup barbecue sauce
  • 1 teaspoon paprika I like using smoked, but regular is fine, too
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon Salt or less to taste


  • Shape 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.



    About the meatballs:

    Different ways to make the meatballs:

    Cook the meatballs on the stove or make oven baked meatballs (or use ready-made ones, like I do in these 5 Ingredient Cranberry Glazed Turkey Slow Cooker Meatballs!) and then throw them into your crockpot with some barbecue sauce and a handful of other delicious things and wham!
    …3-4 hours later you’re ready to start partying!
    P.S: If you need more help, I have step-by-step photos and a video for you on How to Make Meatballs.  And if you want to take a shortcut (no judgment here, shortcuts were made for busy seasons!) and need help choosing 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.
    • Looking for a healthier option? You can also make this recipe with turkey meatballs, or choose a lower sodium brand.


    • Defrosting: If you’re using fully cooked, frozen meatballs (either homemade or store-bought), it’s easier to use them frozen. THAT BEING SAID, do so at your own risk because using frozen foods in crockpots isn’t generally recommended. Since the frozen meatballs are fully cooked, I myself do it. I check the internal temperature of the meatballs before serving with a thermometer to make sure it has reached 160°F (see more about safe meat temperatures here).
    • There’s no need to stir! You should actually never open your crockpot while it’s on (unless the recipe says so), because the heat in there decreases super fast. And stirring the meatballs too much will make them scraggly and will eventually break them up too much – not a nice result!
    • Use the appropriate crockpot size: If you want to make a larger batch, use a larger crockpot, too. You don’t want to stuff your crockpot to the brim with meatballs and sauce. They will have a harder time heating through and the sauce won’t get as nice and sticky.



    Calories: 137kcal | Carbohydrates: 15g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 511mg | Potassium: 276mg | Sugar: 10g | Vitamin A: 185IU | Vitamin C: 0.8mg | Calcium: 26mg | Iron: 1.8mg