Ingredients
Equipment
Method
- In a large bowl, gently combine the ground beef, breadcrumbs, finely chopped onion, egg, milk, salt, and black pepper. Be careful not to overmix, as this can result in tough meatballs. Mix just until all ingredients are incorporated.1 pound ground beef, 1/2 cup breadcrumbs, 1/4 cup finely chopped onion, 1 large egg, 1/4 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper
- Roll the meat mixture into uniform meatballs, about 1 to 1.5 inches in diameter. You should aim for about 20-24 meatballs depending on size. It's helpful to moisten your hands slightly with water or oil to prevent the mixture from sticking.
- Place the formed meatballs in a single layer at the bottom of your slow cooker insert. Avoid overcrowding; if necessary, you can cook them in batches or use a larger slow cooker.
- In a separate medium bowl, whisk together the BBQ sauce, grape jelly (or preserves), Worcestershire sauce, and apple cider vinegar. If you prefer a sweeter glaze, stir in the brown sugar at this point.1 18 ounce bottle your favorite BBQ sauce, 1/4 cup grape jelly, 1 tablespoon Worcestershire sauce, 1 tablespoon apple cider vinegar, 1/4 cup brown sugar
- Pour the prepared BBQ sauce mixture evenly over the meatballs in the slow cooker. Ensure all meatballs are coated as much as possible.
- Cover the slow cooker and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, or until the meatballs are cooked through and the sauce has thickened to your desired consistency. The cooking time will vary slightly depending on your slow cooker model.
- Once cooked, gently stir the meatballs in the sauce. Serve hot directly from the slow cooker. Garnish with chopped fresh parsley, sesame seeds, or sliced green onions for an extra touch of flair.chopped fresh parsley, sesame seeds, sliced green onions
Notes
Allow to cool completely before storing. Store in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat on stovetop, microwave, or slow cooker.
