Honey BBQ Crockpot Meatballs

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Introduction

Honey BBQ Crockpot Meatballs bring together the sweetness of honey and the smoky depth of BBQ in a tender, melt-in-your-mouth meatball. I toss these meatballs into the crockpot and let the flavors meld together, creating a dish that’s perfect for gatherings or a comforting weeknight dinner. The sauce thickens and caramelizes around the meatballs, making each bite a perfect balance of savory and sweet.

As I prepare this dish, I coat the meatballs with the sticky, tangy sauce, the sweet aroma of honey blending with the smoky BBQ. The crockpot does its magic, slow-cooking the meatballs to perfection, and I can’t help but savor the anticipation. The meatballs become tender, glazed with the rich sauce, and when I finally taste one, it’s a perfect bite of savory goodness with just the right touch of sweetness.

What’s great about this recipe is its simplicity. You can even add a bit of heat by tossing in a dash of chili flakes or mixing in some crispy bacon for added crunch. Honey BBQ Crockpot Meatballs aren’t just a dish; they’re a crowd favorite that promises to impress at every meal.

Perfect For

I serve these Honey BBQ Crockpot Meatballs for family dinners, potlucks, parties, or as an appetizer. They are a go-to dish when I want something easy yet delicious, and they always disappear fast!

Why You’ll Love This Recipe

  • Effortless: I let the crockpot do all the work while the meatballs cook to perfection.
  • Sweet and Tangy Flavor: The combination of honey and BBQ sauce creates a mouthwatering sauce that complements the meatballs beautifully.
  • Tender and Juicy: These meatballs turn out moist and tender thanks to the slow-cooking method.
  • Versatile: I can serve them as an appetizer, on a sub roll, or even over rice for a full meal.

Preparation and Cooking Time

  • Preparation Time: 10 minutes
  • Cooking Time: 3-4 hours (on low)
  • Total Time: 3-4 hours 10 minutes

Serving Portion

  • This recipe makes approximately 24 meatballs, serving 4-6 people.

Calories and Key Nutrients (Per Meatball)

  • Calories: ~90
  • Protein: 7g
  • Fat: 6g
  • Carbohydrates: 4g
  • Fiber: 0g

Ingredients

For the Meatballs:

  • 1 lb ground beef (or turkey)
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

For the Honey BBQ Sauce:

  • 1 cup BBQ sauce
  • 1/4 cup honey
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar (optional, for added tang)

Ingredient Highlights

  • Ground Beef or Turkey: I use ground beef for a richer flavor, but ground turkey works just as well for a leaner option.
  • Honey: Adds a natural sweetness that balances the smoky and tangy BBQ sauce.
  • BBQ Sauce: I love using a smoky, tangy BBQ sauce to complement the meatballs’ flavor.

Step-by-Step Instructions

Prepare the Meatballs

  1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, I combine ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper.
  3. I mix the ingredients until they’re well combined, then form the mixture into small meatballs, about 1 inch in diameter.
  4. I place the meatballs on the prepared baking sheet and bake them in the preheated oven for 15-20 minutes or until they’re golden brown.

Prepare the Honey BBQ Sauce

  1. While the meatballs are baking, I combine BBQ sauce, honey, Worcestershire sauce, and apple cider vinegar (if using) in a bowl and stir to combine.
  2. I taste the sauce and adjust the sweetness or tanginess to my liking by adding more honey or vinegar.

Cook in the Crockpot

  1. Once the meatballs are done baking, I transfer them to the crockpot.
  2. I pour the honey BBQ sauce over the meatballs, making sure they are well coated.
  3. I cover the crockpot and cook on low for 3-4 hours or until the meatballs are tender and infused with the flavors of the sauce.

Serve and Enjoy

  1. Once the meatballs are cooked, I serve them hot, either on their own, over rice, or on slider buns for a quick sandwich.

How I Serve It

I love serving these meatballs as an appetizer with toothpicks for easy snacking, or over rice for a more filling meal. I also make sliders by placing the meatballs on mini buns with extra sauce and a slice of cheese.

Additional Tips

  • I can make these meatballs ahead of time by prepping them the night before and storing them in the fridge before cooking in the crockpot.
  • For extra flavor, I add a pinch of red pepper flakes to the BBQ sauce for a bit of heat.
  • If I want to make these gluten-free, I substitute the breadcrumbs with gluten-free breadcrumbs or oats.

Recipe Variations

  • Spicy Honey BBQ:
    • For those who enjoy a bit of heat, I add chopped jalapeños or a pinch of cayenne pepper to the BBQ sauce for a spicy kick. The sweetness of the honey in the sauce perfectly balances the heat from the peppers, creating a bold and dynamic flavor profile. I can adjust the level of spiciness based on my preference, adding more or less depending on how much heat I want to bring to the dish. The jalapeños offer a fresh, slightly tangy heat, while cayenne pepper delivers a sharper, more intense spiciness. This variation is perfect for those who love a fiery twist on classic BBQ flavors, making it a crowd-pleaser for those who enjoy a little extra zing in their meals.
  • Cheesy BBQ Meatballs:
    • To add even more richness and flavor, I top each meatball with a slice of cheese and melt it under the broiler before serving. I love using a melty cheese like mozzarella, cheddar, or Monterey Jack for this variation, as it creates a gooey, cheesy layer that complements the smoky BBQ sauce. The cheese helps to enhance the savory flavors of the meatballs while also providing a creamy texture that contrasts with the crispy exterior of the meatballs. I place the cheese-covered meatballs under the broiler for just a few minutes, allowing the cheese to bubble and brown slightly. The result is a deliciously cheesy, gooey topping that adds an indulgent touch to the dish, making it even more comforting and satisfying.
  • Vegetarian:
    • For a vegetarian version of this dish, I use plant-based meatballs, which provide the same hearty texture and flavor as traditional meatballs but are made from ingredients like lentils, chickpeas, or soy. These plant-based meatballs are perfect for those following a vegetarian or vegan diet but still crave the comforting, familiar taste of BBQ meatballs. I follow the same recipe, using the plant-based meatballs as the base, and then smother them in the spicy honey BBQ sauce for that sweet and savory flavor. For an extra layer of flavor, I might also add some grated vegan cheese on top before broiling them, ensuring that everyone can enjoy the cheesy goodness. This vegetarian variation allows those who don’t eat meat to still indulge in the deliciously tangy and savory BBQ meatballs, making it a versatile dish for various dietary preferences.

Freezing and Storage

  • Storage:
    • To keep leftover meatballs fresh, I store them in an airtight container in the fridge for up to 4 days. The airtight container ensures that the meatballs stay moist and don’t dry out, while also preventing them from absorbing any odors from other foods in the fridge. I like to store the meatballs with the sauce to maintain their flavor and prevent the meatballs from becoming too dry. If I have a large batch of leftovers, I often divide them into smaller portions, which makes it easier to reheat just the amount I need. I recommend eating them within 2-3 days for the best taste and texture, but they’ll still be safe to eat up to 4 days later.
  • Freezing:
    • To store meatballs for a longer period, I freeze them along with the BBQ sauce in a resealable bag or airtight container for up to 3 months. First, I let the meatballs and sauce cool completely before freezing them to avoid condensation inside the bag or container, which could affect the texture. I arrange the meatballs in a single layer inside the container or bag to prevent them from sticking together. Once frozen, they can easily be separated if stored in a bag, making it simple to grab just a few at a time when needed. When I’m ready to enjoy the frozen meatballs, I thaw them overnight in the fridge. After thawing, I reheat them on the stove over low heat, stirring occasionally to prevent them from sticking to the pan, or in the microwave for a quicker option. Reheating them slowly ensures the meatballs stay juicy and tender, and the sauce remains flavorful and smooth. Freezing allows me to enjoy these BBQ meatballs whenever I want, without having to cook a fresh batch each time.

Special Equipment

  • Crockpot
  • Baking sheet
  • Parchment paper
  • Mixing bowl

FAQ Section

Q: Can I cook the meatballs directly in the crockpot?
A: Yes, you can, but baking the meatballs first helps them hold their shape and develop a nice golden color.

Q: Can I use a different kind of sauce?
A: Absolutely! You can experiment with different sauces like teriyaki, buffalo, or honey mustard to switch up the flavor.

Q: Can I make these meatballs with ground turkey?
A: Yes, ground turkey works just as well, though the flavor may be slightly milder.

Conclusion

Whip up Honey BBQ Crockpot Meatballs and enjoy a mouthwatering dish that’s packed with savory and sweet flavors. The slow cooker does all the work, infusing the meatballs with a rich honey BBQ sauce that will have everyone asking for more. Whether it’s game day, a family gathering, or a casual dinner, these meatballs are sure to be a hit.

Feel free to experiment by adding extra seasonings or spices to tailor the sauce to your taste. Serve the meatballs on their own, with toothpicks for easy snacking, or as a topping for rice or pasta for a more hearty meal.

Set it and forget it—let the crockpot work its magic. Once it’s ready, take a moment to enjoy the irresistible aroma filling your kitchen. Share your creation on Instagram and tag me to show off your cooking skills. Enjoy the savory sweetness and happy cooking!

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