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Crockpot BBQ Meatballs
Andrew Fowler

Crockpot BBQ Meatballs

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