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–+ servings
Slow Cooker Mini-Meatballs 1

Slow Cooker Mini-Meatballs

These easy, make-ahead hot appetizers are perfect for summer parties and crowds, offering a classic BBQ option that keeps you out of the kitchen while entertaining. The beauty of these cocktail meatballs lies in their versatility and the hands-off cooking approach that lets your slow cooker do all the work.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Course Appetizer
Cuisine American
Servings 12 servings
Calories 285 kcal

Equipment

  • Slow Cooker

Ingredients
  

For the meatballs

  • 2 pounds ground beef 80/20 lean-to-fat ratio
  • 1 cup breadcrumbs plain or Italian style
  • 2 eggs lightly beaten
  • 1/2 cup Parmesan cheese finely grated
  • 1/4 cup fresh parsley finely chopped
  • 3 cloves garlic minced
  • 1 small onion finely diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce

For the sauce

  • 1 cup BBQ sauce choose your favorite brand
  • 1/2 cup grape jelly the secret ingredient that adds perfect sweetness
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon red pepper flakes optional for heat

Instructions
 

  • In a large bowl, combine ground beef, breadcrumbs, beaten eggs, Parmesan cheese, parsley, garlic, onion, salt, pepper, and Worcestershire sauce. Mix gently with your hands until just combined—overmixing can lead to tough meatballs.
  • Using a tablespoon or small cookie scoop (approximately 1-inch diameter), portion out the meat mixture. Roll between your palms to form small, uniform balls. Pro tip: Lightly wet your hands with cold water to prevent sticking and make rolling easier.
  • Lightly coat your slow cooker with cooking spray to prevent sticking.
  • In a medium bowl, whisk together BBQ sauce, grape jelly, soy sauce, apple cider vinegar, and red pepper flakes (if using) until well combined.
  • Place the mini-meatballs in the slow cooker in layers, pouring some sauce between each layer. Pour the remaining sauce over the top to ensure even coverage.
  • Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours until the meatballs are thoroughly cooked and tender.
  • Gently stir the meatballs to coat evenly with the sauce before serving. Transfer to a serving dish or keep warm in the slow cooker on the "WARM" setting for up to 2 hours.

Notes

These mini-meatballs excel as make-ahead appetizers, actually improving in flavor over time as the sauce ingredients meld. You can store cooled meatballs with sauce in airtight containers for up to 3 days in the refrigerator, or freeze for up to 3 months.
For a leaner option, substitute ground turkey or chicken for the beef. Gluten-free breadcrumbs work perfectly for those with sensitivities, and honey can substitute for grape jelly if preferred.
Serve these flavorful mini-meatballs with decorative toothpicks for easy self-serving at parties. They pair excellently with a vibrant vegetable platter, crusty bread slices for mini sliders, or over steamed rice for a more substantial meal.

Nutrition

Calories: 285kcalCarbohydrates: 16gProtein: 18gFat: 16gSodium: 580mgFiber: 0.5gSugar: 10g
Keyword Meatballs, Slow Cooker Meatballs, Party Food, BBQ Meatballs, Mini-Meatballs
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