Bbq Meatballs (Print Version)
# Ingredients:
01 -
1 pound ground beef.
02 -
1 egg, whisked.
03 -
2 tablespoons whole milk.
04 -
1 tablespoon Worcestershire sauce.
05 -
¼ cup breadcrumbs (or quick cooking oatmeal).
06 -
1 teaspoon sea salt.
07 -
¼ teaspoon freshly ground black pepper.
08 -
1 teaspoon garlic powder.
09 -
½ teaspoon onion powder.
10 -
¼ cup parmesan cheese.
11 -
1 ½ cups BBQ sauce (12 oz).
12 -
8 oz crushed pineapple.
13 -
½ cup red onion, diced.
14 -
1 green pepper, diced.
15 -
1 teaspoon minced garlic.
16 -
¼ teaspoon sea salt.
17 -
¼ teaspoon pepper.
# Instructions:
01 -
In a large bowl, combine the ground beef, whisked egg, milk, and Worcestershire sauce. Stir in the breadcrumbs, parmesan cheese, sea salt, black pepper, garlic powder, and onion powder until the mixture is evenly distributed.
02 -
Using a small cookie scoop or measuring spoon, measure out 1 tablespoon portions of the meatball mixture, then roll each portion into a ball with your hands.
03 -
Place the meatballs on a baking sheet and bake in the oven for 12-15 minutes, or until the internal temperature reaches 165°F.
04 -
In the container of a slow cooker, combine the BBQ sauce, crushed pineapple, diced red onion, green pepper, minced garlic, sea salt, and pepper. Stir to combine.
05 -
Gently add the baked meatballs into the slow cooker and stir to coat them with the sauce.
06 -
Cook on low for 4-5 hours or on high for 2-3 hours. If using frozen meatballs, you may require the full interval; if using fresh homemade meatballs, cook until the peppers are soft and the sauce is bubbly.
07 -
In the last 30 minutes of cooking, slightly open the lid of the slow cooker to help thicken the sauce.
08 -
Serve the meatballs over rice, egg noodles, or your choice of starch.
# Notes:
01 -
You can substitute homemade meatballs with frozen ones by adding them directly to the sauce in the crockpot.
02 -
Feel free to experiment with different types of meatballs such as chicken or turkey.
03 -
For the best flavor, use an organic BBQ sauce.
04 -
Crushed pineapple can be replaced with canned or fresh pineapple that has been blended.
05 -
Store leftover meatballs in an airtight container in the refrigerator for up to 3-5 days, or freeze for up to 2 months.