Crock Pot Barbecue Meatballs

Crock pot barbecue meatballs are a classic dish that work well at any dinner or gathering. Holidays are a great time to prepare this delicious yet unbelievably simple dish. Read on for our basic crockpot barbecue meatballs recipe, which can be modified to suit your own individual tastes.

For the Meatballs:

2 lbs ground beef 1/3 cup minced onion 1/3 cup rolled oats 1 beaten egg ½ teaspoon salt ½ teaspoon pepper 1 teaspoon sage 1 teaspoon rosemary

For the Sauce:

1 cup tomato ketchup ½ teaspoon mustard powder 3 tablespoons brown sugar 1/4 tablespoon Worcestershire sauce

Mix all meatball ingredients together and roll them into ball form. Place in skillet and brown the meatballs on all sides, cooking over medium heat for approximately five minutes. In your crock pot, combine sauce ingredients and mix well. Add the meatballs, cover the crock pot and cook for five and a half hours on the Low setting. Stir occasionally during the cooking process and make sure all meatballs are covered with sauce.

Variations:

There are many different ways you can prepare crock pot barbecue meatballs. Try mixing Italian sausage in with the ground beef and substituting tomato sauce for ketchup. Or go Swedish and create a creamy sauce for your meatballs from sour cream and Cream of Mushroom soup. For a little more substance, try serving your meatballs with rice or egg noodles.

If you prefer not to make your own meatballs, try the frozen kind found at the supermarket. They may not be as good as homemade, but they'll certainly do! If you like, you can bake or fry your meatballs, then freeze them for slow cooker use at a later date.

For easy cleanup, wait until your crock pot is cool then fill the inner area with hot, soapy water. Use a sponge or nylon net scrubber to scrub your crock pot – never use Brillo! If you're experiencing staining, cook water and white vinegar on the highest setting for around two hours. The stains will come off and your crock pot will look as good as new!

Copyright 2006 Jim Sterling - All Rights Reserved

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