Slow Cooker BBQ Cocktail Meatballs

Why You’ll Love This Recipe

• Classic cocktail meatballs with a glossy sweet-savory BBQ glaze and just the right chili kick.
• Hands-off entertaining: bake, then let the slow cooker do the work and keep them warm.
• Juicy, tender texture thanks to a quick panko-and-milk panade.
• Scales easily for parties and travels well to potlucks.

Grocery List

• Produce: Yellow onion, garlic, fresh parsley (or chives), optional scallions
• Dairy: Milk (whole or 2%), eggs
• Pantry: Ground beef, ground pork, BBQ sauce, chili sauce, Worcestershire sauce, apple cider vinegar, brown sugar, panko breadcrumbs, kosher salt, black pepper, smoked paprika, crushed red pepper, cooking oil spray, sesame seeds (optional), toothpicks

Full Ingredients

For the Meatballs

• 1 lb (450 g) ground beef (85% lean)
• 1 lb (450 g) ground pork
• 1 cup (50 g) panko breadcrumbs
• 1/2 cup (120 ml) milk
• 2 large eggs
• 1/2 cup finely grated yellow onion (about 1 small)
• 3 cloves garlic, finely minced
• 2 tbsp chopped fresh parsley
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• Optional: 1/2 tsp crushed red pepper or 1/2 tsp smoked paprika
• Neutral oil or cooking spray for the pans

For the Sweet-Savory BBQ Glaze

• 2 cups (475 ml) BBQ sauce (your favorite smoky style)
• 1/3 cup (80 ml) chili sauce (American-style bottled chili sauce)
• 2 tbsp Worcestershire sauce
• 3 tbsp packed light brown sugar
• 2 tbsp apple cider vinegar
• 1/2 cup (120 ml) water (adjust as needed for thickness)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Optional heat: extra 1/4–1/2 tsp crushed red pepper

For Serving

• Chopped parsley or chives, for garnish
• Toasted sesame seeds (optional)
• Toothpicks and small plates

Step-by-Step Instructions

Step 1: Prep the oven and slow cooker

Preheat the oven to 425°F (220°C). Line two rimmed sheet pans with foil for easy cleanup and lightly coat with oil or cooking spray. Set a 3–4 quart slow cooker to LOW so the crock warms while you cook; this helps the sauce heat evenly later.

Step 2: Make the meatball mixture

In a large bowl, combine panko and milk. Let stand 5 minutes to form a panade that keeps the meatballs tender. Add eggs, grated onion, garlic, parsley, salt, and black pepper; whisk or stir until evenly combined. Add the ground beef and ground pork. Using clean hands, gently fold the mixture just until it looks uniform—avoid overmixing, which can make meatballs tough.

Step 3: Shape and bake

Using a 1-tablespoon scoop (about 20 g each), portion the meat mixture and roll into 1-inch balls. Arrange on the prepared pans with a little space between each meatball. Bake for 12–15 minutes, rotating pans halfway, until lightly browned and the internal temperature reaches 160°F (71°C). Drain any excess fat from the pans.

Step 4: Cook the BBQ glaze

While the meatballs bake, add BBQ sauce, chili sauce, Worcestershire, brown sugar, apple cider vinegar, water, smoked paprika, and garlic powder to a medium saucepan. Bring to a simmer over medium heat, stirring, for 3–5 minutes until glossy and slightly thickened. Taste and adjust: add a splash more vinegar for tang, a pinch of crushed red pepper for heat, or a bit of water if it seems too thick.

Step 5: Slow-cook to glaze

Pour the hot glaze into the warmed slow cooker. Add the baked meatballs and gently toss to coat. Cover and cook on LOW for 1–2 hours, stirring once halfway through, until the meatballs are saturated with sauce and heated through.

Step 6: Hold and serve with toothpicks

Switch the slow cooker to WARM to hold for up to 3 hours. Sprinkle with chopped parsley (and sesame seeds if using). Set out toothpicks and small plates; keep the lid partially ajar for the first 10 minutes to let excess steam escape so the glaze stays shiny, not watery. Stir occasionally to keep everything coated.

Pro Tips

• For extra-juicy meatballs, do not overmix. Stop as soon as the meat looks evenly combined.
• Chill shaped meatballs for 10 minutes before baking to help them hold a neat, round shape.
• Use a small cookie scoop for even sizing, which helps them cook uniformly and look polished on a platter.
• If the glaze thickens too much during the hold, whisk in 1–2 tablespoons hot water to loosen.
• Transporting to a potluck? Plug in the slow cooker at the venue and switch to WARM on arrival.

Variations

• Lighter Turkey Version: Swap in ground turkey (93% lean). Bake to 165°F (74°C). Add 1 tablespoon olive oil to the mix for moisture.
• Spicy Gochujang BBQ: Replace chili sauce with 2 tablespoons gochujang and 1 tablespoon honey. Garnish with sesame seeds and sliced scallions.
• Holiday Cranberry-BBQ: Stir 1 cup whole-berry cranberry sauce into the glaze and reduce brown sugar to 1 tablespoon; add 1 teaspoon orange zest.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan over medium-low heat or in the slow cooker on LOW until hot, adding a splash of water if needed. Freeze baked, cooled meatballs (unglazed) on a sheet pan, then transfer to a zip-top bag for up to 3 months; thaw overnight, then glaze and slow-cook as directed. You can also fully cook and sauce the meatballs, cool, and freeze; reheat covered in a 325°F (165°C) oven or in the slow cooker with 2–4 tablespoons water until bubbly.

Nutrition (per serving)

Approximate for 1 serving (about 4 meatballs with sauce): 330 calories; 18 g protein; 24 g carbohydrates; 18 g fat; 6 g saturated fat; 12 g sugars; 1 g fiber; sodium will vary by brand of BBQ sauce and Worcestershire.