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blue plate of mashed potatoes topped with three meatballs drizzled with bbq sauce
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Slow Cooker BBQ Meatballs

These Slow Cooker BBQ Meatballs are bursting with flavor! From game nights to summer cookouts to weeknights, they are the tastiest addition to any occasion. Mix them up from scratch and savor the sweet and smoky deliciousness.
Course Appetizer, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 servings (2 meatballs each)
Calories 555kcal
Author Jennifer Draper

Equipment

  • Slow Cooker
  • foil lined baking sheet or skillet

Ingredients

  • 1/2 cup panko bread crumbs
  • 1/2 cup milk
  • 1 pound lean ground pork
  • 1 pound lean ground beef
  • 1 egg
  • 1/2 cup crumbled goat cheese
  • 2 tablespoons diced shallots
  • 1 teaspoon BBQ seasoning
  • 1 cup BBQ sauce homemade or bottled
  • 1/2 cup blueberry preserves
  • 1 tablespoon olive oil optional

Instructions

  • Add milk to panko bread crumbs in a small bowl and let them soak for 5 minutes or until softened.
  • Add panko mixture to ground pork and beef, along with egg, cheese, shallots, and BBQ seasoning.
  • Mix using your hands until well combined, but be careful not to overwork mixture.
  • Using your hands or an ice cream scoop, measure out 12 servings and roll gently into balls slightly larger than golf balls)
  • Option 1: Place meatballs on a foil-lined baking sheet and place in oven. Turn on broiler and broil for 5-8 minutes, watching closely until meatballs are browned on top.
  • Option 2: Heat olive oil in a skillet and brown meatballs on each side for 2-3 minutes.
  • After browning, transfer meatballs to slow cooker.
  • Whisk together BBQ sauce and blueberry preserves.
  • Pour half of the mixture over meatballs.
  • Cover and cook on high for 2-3 hours or low for 4-6 hours until meatballs are fully cooked through.
  • Remove from slow cooker and toss with remaining sauce (discard any cooking liquid from slow cooker).

Notes

  • Leftovers can be stored in the fridge for up to 3 days or frozen in an airtight container for up to 3 months. Defrost and reheat in the microwave.
  • If desired, you can also skip browning and just cook the meatballs in the slow cooker.
  • To make gluten-free, swap regular panko for gluten-free panko breadcrumbs and reduce amounts to 1/4 cup of breadcrumbs and 1/4 cup milk.
  • To make dairy-free, swap regular milk for unflavored, unsweetened dairy-free milk.

Nutrition

Calories: 555kcal | Carbohydrates: 39g | Protein: 35g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 139mg | Sodium: 716mg | Potassium: 673mg | Fiber: 1g | Sugar: 27g | Vitamin A: 389IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 4mg