Slow Cooker Bbq Meatball Sandwiches Food

SLOW-COOKER BARBECUE BACON CHEESEBURGER MEATBALLS

Steps:

• Spray 3 1/2- or 4-quart slow cooker with cooking spray.
• In large bowl, mix beef, bacon, bread crumbs, onion, milk, egg, honey, grill seasoning and salt. Shape into about 24 (1 1/2-inch) meatballs; tuck one piece of cheese in center of each meatball, and seal completely. Add meatballs to slow cooker. Add barbeque sauce, and gently turn to coat.
• Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. Thread pickle slices on cocktail picks, and serve with meatballs.

SLOW-COOKER MEATBALL SANDWICHES

Steps:

• Place meatballs and sauce in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours or until meatballs are heated through. , On each bun bottom, layer cheese, meatballs and, if desired, pepperoncini; replace tops.

CROCKPOT BBQ MEATBALLS

Steps:

• Dump all the ingredients in a crock pot. Stir until all the ingredients are well combined.
• Cover and cook on low for 4-5 hours or on high for 2-3 hours.

SLOW-COOKER BBQ MEATBALL SANDWICHES

Steps:

• Mix meat, dry soup mix and egg just until blended; shape into 16 (1-inch) balls.
• Place in slow cooker sprayed with cooking spray.
• Top with onions, peppers and barbecue sauce; cover with lid.
• Cook on LOW 5 to 7 hours (or on HIGH 2 to 3 hours). Stir gently to evenly coat meatballs with sauce.
• Place 1 roll half on each serving plate; top with 1/4 of the meatballs and sauce.

BBQ MEATBALLS

Steps:

• Place prepared meatballs, barbeque sauce, and ketchup in a slow cooker. Let cook on a low heat for 4 hours, stirring occasionally.

CROCKPOT BBQ MEATBALLS

Steps:

• Add the BBQ sauce and salsa (or grape jelly) in a slow cooker.
• Stir to combine.
• Add the meatballs and stir to coat the meatballs. Place the lid on the slow cooker and cook on high for 3 hours, stirring occasionally while they cook.
• Remove the lid and stir to coat the meatballs. Serve warm.

BBQ TURKEY MEATBALLS

Steps:

• Heat oven to 400 degrees.
• Combine 2.5 - 3 lbs. of ground turkey in a large mixing bowl with 2 eggs, ¾ cup gluten free Panko breadcrumbs, 2 tsp. garlic powder, 2 tsp. onion powder, 2 tsp. smoked paprika, 1 tsp. Italian seasoning, and ¼ tsp. each of kosher salt and pepper.
• Mix all of these ingredients together with a large spoon or your hands. (Be careful not to over-mix or they may become tough). Make sure all of the spices are incorporated into the meat before forming it into balls.
• Scoop the meat mixture into balls using a medium-size ice cream scoop or large spoon (this will ensure that they are all equal in size). Use your hands to form the meat into balls and place them on a baking sheet.
• Place the baking sheets in the oven and bake for 20-22 minutes. Remove the baking sheets when finished. Repeat with the remainder of the meat mixture until all of the meatballs are cooked. (The meatballs are fully cooked when the internal temperature has reached 165 degrees and can be tested with a meat thermometer).
• Place the cooked meatballs in a slow cooker.

EASY SLOW-COOKER BBQ MEATBALLS

Steps:

• Place meatballs in slow cooker.
• Mix barbecue sauce and mustard until blended; pour over meatballs. Stir gently to evenly coat. Cover with lid.
• Cook on LOW 3 to 4 hours (or on HIGH 2 hours). Stir in onions just before serving.

SLOW COOKER BARBECUE MEATBALLS

Steps:

• Add the frozen meatballs to the slow cooker.
• Add the diced white onion and barbecue sauce. Stir.
• Cover and cook on high for 2.5 hours or on low for 4 hours. Stir occasionally so the meatballs won't burn on the edges.
• Serve as an appetizer with toothpicks or as dinner on top of mashed potatoes or rice. Or you can serve on slider or hoagie rolls.

EASY SLOW COOKER BBQ MEATBALLS

Steps:

• Add the ground beef, breadcrumbs, onions, garlic, egg, and 1/2 of the spices to a large bowl. Reserve the remaining spices for the BBQ sauce.
• Using clean hands, combine the ingredients and form one large ball. Don't overwork the ground beef mixture. That will result in balls that fall apart.
• Form and shape the mixture into your desired size. I like 2 tablespoons in size.
• Spray the bottom of the slow cooker with cooking oil. Place the meatballs in the slow cooker.
• Cook the meatballs on High for 2 hours. (You can also do Low for 4 hours). Don't open the slow-cooker throughout the cooking process. This will slow down the cook time.
• While the meatballs cook, combine the BBQ sauce, remaining BBQ rub, liquid smoke, and Worcestershire sauce.
• Open the slow cooker. Carefully, drain any excess fat (if necessary). Pour the BBQ sauce over the meatballs. Do not stir. (If your meatballs aren't fully cooked they will fall apart if you stir.)
• Cook the meatballs for an additional 1 hour and 30 minutes on High (3 hours on Low).
• Open the slow cooker and stir. Use a meat thermometer to ensure the meatballs have finished cooking. Insert the thermometer and ensure a temperature of at least 160 degrees.
• Cool before serving.

CROCKPOT GRAPE JELLY BBQ MEATBALLS

Steps:

• Whisk together sauce ingredients. Set aside.
• In a large bowl, combine meatball ingredients, mixing well to integrate.
• Form mixture into meatballs. I used a 4-tsp cookie scoop to yield 36 meatballs, 1-oz each. (You can freeze the uncooked meatballs if youwant at this point.)
• To cook, heat oil in a skillet over medium high heat. Add meatballs, leaving space in between so you can turn them over. Use tongs to turn meatballs to brown all sides. (They don't need to be cooked through-just seared on the outside so they won't fall apart in the slow cooker.)
• Sear in batches until all meatballs are ready.
• Add half of jelly BBQ sauce to crockpot. Place seared meatballs on top of sauce. Spoon remaining sauce on top of meatballs.
• Cook fresh meatballs on low heat for 6 hours. (If frozen, cook 8-10 hours.)
• Serve on skewers for BBQ meatball appetizers, or however you like!