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a plain bowl of browned beef meatballs coated in an opaque golden-yellow mustard barbecue sauce made with more yellow mustard than ketchup, with one meatball cut in half revealing a small melted orange cheddar center, with no dark brown glaze, toothpicks, bacon, herbs or garnish
Rachel Kim

Crockpot BBQ Meatballs

A small cheddar center makes these barbecue meatballs different before the sauce even goes on. Seal the beef mixture around each cube carefully, then bake on a rimmed pan so the outside firms up before the slow finish. The mustard barbecue sauce is tangy and golden rather than another dark, sugary bottled glaze. Turn the meatballs gently once they are in it, since a spoon pushed through the center can open the cheese pocket. A little melted cheddar may escape from a seam, which is fine, but the filling should mostly stay inside until someone cuts into a meatball on their plate.
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Prep Time 30 minutes
Cook Time 2 hours 35 minutes
Total Time 3 hours 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 85% lean ground beef
  • 1/2 cup plain breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3 oz sharp cheddar cut into 24 equal small cubes
  • 1 tsp neutral oil for sheet pan
  • 1/3 cup yellow mustard
  • 1/4 cup ketchup
  • 2 tbsp apple cider vinegar
  • 2 tbsp packed brown sugar
  • 3/4 cup low-sodium beef broth
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika

Method
 

  1. Heat the oven to 425°F and oil a rimmed sheet. Soak breadcrumbs in milk for 3 minutes, then mix gently with beef, egg, salt and pepper. Divide into 24 equal portions.
  2. Flatten each portion, place a cheddar cube in the center and wrap the meat around it, sealing all seams. Roll gently into a ball and bake for 16 to 20 minutes until the meat reaches 160°F when checked beside the cheese pocket.
  3. Meanwhile, whisk mustard, ketchup, vinegar, brown sugar, broth, Worcestershire and paprika in a saucepan and bring to a simmer. Transfer hot sauce to a 4-quart slow cooker and add hot meatballs.
  4. Cover and cook on HIGH for 2 hours, turning carefully through the sauce after 1 hour, until the meat reaches 165°F and the glaze coats the outside. Uncover for the last 10 minutes if the sauce needs reducing.
  5. Switch to WARM only while serving and verify the food stays at least 140°F. Serve about 3 meatballs per appetizer portion.