Best BBQ Crockpot Meatballs

I want to share with you today my trusted recipe that I always keep on hand for something comforting and stress-free when I need to feed a crowd. These BBQ Crocokop Meatballs are ideal for game nights, friend gatherings and family dinners. The recipe takes just 10 minutes to prep and the rest of the work is done by the slow cooker.

There is nothing more satisfying than just tossing a few ingredients in the crockpot and end up with an incredibly delicious meal. I love meatballs, they are always a crowd pleaser, they can be served as an appetizer, main meal, stuffed into sandwiches or hoagies, the possibilities are endless. I usually make a double batch of my restaurant style meatballs and freeze them for recipes like these BBQ Crockpot meatballs. Such a life changing kitchen hack!

Whether you are meal prepping, need an effortless family dinner, or entertaining, these BBQ meatballs are always a hit. They are tender and juicy, and coated in the most delicios sweet and savory sauce, made with barbecue sauce and orange marmalade. Cozy and satisfying, this is a recipe I never get tired of.

Why you will love this recipe 

• Just one pot: I love only having one pot to clean. And when I use a crockpot liner, it makes it so much easier.   
• There are just six ingredients: To make things even easier, there are only six ingredients. They are all inexpensive, too, so this whole recipe will cost me less than $10 to make. 
• Serve 10 people: Perfect for game day, as it allows me to serve more than 10 people. I usually double the recipe because we often have a lot of people over. 
• Leftovers can be frozen: If you have leftovers, they can be stored in the freezer for up to three months. I pack them in a freezer bag, and they take up hardly any room. 

What you will need

• Fully cooked frozen meatballs: I usually use my homemade meatballs or buy a bag of frozen meatballs if I don’t have any on hand. 
• Sauces: I use my homemade barbecue sauce, which is tangy, sweet, slightly spicy, and easy to make with just a handful of ingredients. Additionally, sweet chili sauce offers a sweet and spicy flavor profile with a smoky undertone. 
• Orange marmalade: My secret ingredient. Many people use grape jelly as their secret ingredient, but I like orange. The taste is crisper and more refreshing without being too sweet.  
• Orange zest: Another secret ingredient to add a bit of extra orange zestiness. 
• White vinegar: This vinegar provides a tangy bite to balance out the sweetness. 

How to make 

Mix the sauce: First, I combine the BBQ sauce, orange marmalade, chili sauce, vinegar, and orange zest in a medium bowl. 

Cook the meatballs: Then, I spray the slow cooker with oil, add the meatballs and sauce, and let it cook for two hours on high before serving with diced green onions.

Expert tip

Fresh or frozen meatballs

I usually prefer to use fresh ingredients in my recipes. However, if I use my fresh meatballs, they have to be browned and cooked first, or they will lose their shape. I usually make my meatballs the day before and refrigerate them so they’re ready for cooking. For those who prefer to skip the extra work, purchasing meatballs in a bag is acceptable. Just be sure to get good ones. 

One of the most popular frozen meatballs sold in the United States is Rosina Italian style. These are juicy and have a good meaty flavor. Pineland Farms is another excellent choice, offering an outstanding flavor. Others I have tried that taste good are Trader Joe’s, Cooked Perfect, Rao’s, Hannaford, and Bove’s. 

More tips to consider

• Instead of spraying the slow cooker, sometimes I use a slow cooker liner. 
• Don’t let the liquid in the crockpot get too thick. Add more as needed. 
• If using frozen meatballs, they do not need to be thawed.
• When using fresh meatballs, be sure to brown them first to prevent them from falling apart. 
• Do not leave meatballs out for longer than two hours after they are cooked.  

Recipe variations and add-ins:

• Different meatballs: Instead of beef, I sometimes use chicken or turkey meatballs to make this dish. 
• Spicy meatballs: To please my spicy food lovers, a pinch of red pepper flakes and a tablespoon of Tabasco sauce make these meatballs pleasantly hot. 
• Asian meatballs: For an Asian twist, I like to add ¼ cup of teriyaki sauce and ¼ cup of soy sauce. 
• Other sauces: Skip the BBQ sauce and the orange marmalade and use Hoisin sauce, Szechuan sauce, Asian orange sauce, or General Tso sauce. 
• Hawaiian meatballs: For a fruity kick, I sometimes add pineapple chunks, bell peppers, and ginger. 

Serving suggestions:

My favorite way to serve these is for appetizers right out of the crockpot. I provide toothpicks for easy serving. I also set out a few packs of slider buns so guests can make their little meatball sliders. For the vegetarian folks, I make some quick cucumber sandwiches. Speaking of sandwiches, these meatballs also make the perfect meatball subs on hoagie rolls. I top them with shredded mozzarella and broil them for a few minutes so they are crispy and have a melted texture. 

Another way I enjoy serving these meatballs is in this meatball-stuffed cabbage dish. I use my BBQ meatballs to replace the traditional sauce in the recipe, and they taste incredible. I also use them as a main entrée with corn on the cob and mashed potatoes, roasted cabbage, and a creamy corn salad.

How to store leftovers:

• Refrigerate: Pack leftover BBQ crockpot meatballs in a sealed container, and it can be refrigerated for several days.  
• Freezing: To freeze leftovers, I pack them in freezer bags, which allow for storage of up to three months.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: They can be reheated in the oven for 10 minutes at 350°F or in the microwave for 1-2 minutes.   

Frequently asked questions

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