Ingredients
Equipment
Method
- In your slow cooker, whisk together the BBQ sauce, honey, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, and onion powder. Make sure everything is thoroughly combined until smooth.1 cup BBQ sauce (your favorite brand), 1/2 cup honey, 1/4 cup packed brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon apple cider vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder
- Add the entire pound of frozen pre-cooked meatballs directly into the slow cooker with the sauce mixture.1 pound frozen pre-cooked meatballs (beef, pork, or a combination)
- Gently stir the meatballs to ensure they are evenly coated in the honey BBQ sauce.1 pound frozen pre-cooked meatballs (beef, pork, or a combination)
- Cover the slow cooker and cook on the LOW setting for 2.5 to 3 hours, or until the meatballs are heated through and the sauce has thickened slightly. Alternatively, you can cook on HIGH for 1.5 to 2 hours.
- Poke one of the meatballs to ensure it’s tender and heated through. The sauce should be thick enough to coat the meatballs nicely.
- Once cooked, stir the meatballs and sauce one last time. Serve hot, spooned over rice, mashed potatoes, or in slider buns. Garnish with chopped fresh parsley or green onions and a sprinkle of sesame seeds, if desired, for an extra pop of flavor and color.chopped fresh parsley or green onions, sesame seeds
Notes
Leftover Honey BBQ Crockpot Meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in a saucepan over low heat, stirring occasionally, or reheat in the microwave, covered with a damp paper towel, in 30-second intervals. They can also be frozen for up to 2-3 months.
