Honey Bbq Crockpot Meatballs Recipe

I made Honey Bbq Meatballs Crockpot that turn into sticky, finger-licking party fuel before anyone can grab a plate.

I can’t stop thinking about my Honey Bbq Meatballs Crockpot. I love the sticky shine and the sweet hit of 1/2 cup honey with 1 1/2 cups BBQ sauce that clings to every meatball.

I’m obsessed with Bbq Meatball Recipes Crockpot energy when guests disappear into the kitchen. But it’s the way the meatballs stay tender while soaking up sauce that gets me.

Messy, saucy, ridiculously good. I want sauce on my fingers and extra napkins.

And I say that knowing dinner will spark arguments over who gets the last one. I would eat these every night, no regrets tonight.

Ingredients

• Frozen meatballs: Basically easy protein bites that soak up sauce and make life simple.
• BBQ sauce: Sticky, tangy base that brings most of the bold flavor.
• Honey: Adds sweet shine and a caramel note you’ll crave.
• Brown sugar: Gives deeper caramel warmth, richer than plain sweetness.
• Ketchup: Tomato body and familiar tang that smooths the sauce out.
• Worcestershire sauce: Savory umami boost, a little punchy and complex.
• Soy sauce: Salt and depth, keeps things from tasting flat.
• Apple cider vinegar: Bright acid that wakes the whole dish up.
• Garlic powder: Easy garlic hit without chopping, warm and comforting.
• Onion powder: Subtle onion backbone that blends into the sauce.
• Black pepper: Basic bite and mild heat, nothing overpowering.
• Cornstarch slurry: Optional thickener for glossy, clingy sauce you can spoon.
• Parsley or green onions: Plus fresh pop and color right before serving.

Ingredient Quantities

• 24 oz frozen meatballs (about 3 dozen)
• 1 1/2 cups BBQ sauce (your favorite brand)
• 1/2 cup honey
• 1/4 cup packed brown sugar
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Optional: 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
• Optional garnish: chopped fresh parsley or sliced green onions

How to Make this

1. Put the 24 oz frozen meatballs (about 3 dozen) into the slow cooker in an even layer.

2. In a medium bowl mix 1 1/2 cups BBQ sauce, 1/2 cup honey, 1/4 cup packed brown sugar, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon black pepper until smooth.

3. Pour the sauce over the frozen meatballs, use a spoon to gently turn a few so the sauce covers most of them.

4. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until meatballs are hot all the way through and sauce is bubbling at the edges.

5. About 20 minutes before serving check the sauce thickness. If it seems too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water until dissolved.

6. Stir the cornstarch slurry into the crockpot, cover and cook on high for another 15 to 20 minutes, stirring once, until sauce thickens and glazes the meatballs.

7. Taste and adjust seasoning if needed, add a pinch more black pepper or a splash of vinegar if it needs brightness.

8. Carefully spoon meatballs into a serving bowl or platter, pouring extra sauce over them so every bite is sticky and sweet.

9. Garnish with chopped fresh parsley or sliced green onions if you want a fresh pop of color, and serve with toothpicks, over rice, or on slider buns.

Equipment Needed

1. Slow cooker / crockpot (at least 4 to 6 quart)
2. Medium mixing bowl
3. Measuring cups and spoons
4. Wooden spoon or heatproof silicone spatula
5. Small bowl and whisk or fork (for the cornstarch slurry)
6. Tongs or large slotted spoon (for serving meatballs)
7. Serving bowl or platter
8. Sharp knife and small cutting board (for parsley or green onions)
9. Toothpicks or slider buns for serving

FAQ

Honey Bbq Crockpot Meatballs Recipe Substitutions and Variations

• Frozen meatballs: swap for cooked homemade meatballs or store bought turkey or chicken meatballs if you want something leaner. Just heat them through the same way.
• Honey: use pure maple syrup or an equal amount of agave. If you only have granulated sugar, dissolve 1/2 cup sugar in 3 tablespoons warm water then cool before adding.
• Worcestershire sauce: substitute with an equal mix of soy sauce and a splash of balsamic or a little ketchup plus a drop of fish sauce for that umami kick.
• Cornstarch (thickener): use arrowroot powder one to one, or make a flour slurry with 1 tablespoon flour plus 2 tablespoons water and cook a bit longer to remove the raw taste.

Pro Tips

– If you’ve got time, thaw the meatballs first. They cook more evenly and soak up the sauce better. If you forget and toss them in frozen, stir gently a few times during cooking so the ones on top don’t stay dry while the bottom ones get saucy.

– Brown the meatballs quickly in a skillet before putting them in the slow cooker if you want extra flavor and a nicer texture. It only takes 5 minutes and that little crust makes the sauce taste deeper. Yes it’s an extra step, but worth it.

– Taste and tweak the sauce near the end. Add a splash more vinegar or a pinch of salt if it tastes too sweet, or a few red pepper flakes if it needs a kick. Small adjustments go a long way and everyone’s sweetness tolerance is different.

– If the sauce gets too thin, don’t just dump in cornstarch. Make a smooth slurry in a small bowl first so it doesn’t clump, then stir it in and give it 15 to 20 minutes on high. If it gets too thick, thin with a little water, broth, or extra ketchup so it stays glossy and spoonable.

Honey Bbq Crockpot Meatballs Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I made Honey Bbq Meatballs Crockpot that turn into sticky, finger-licking party fuel before anyone can grab a plate.

Pin

Servings

12

servings

Calories

250

kcal

Equipment: 1. Slow cooker / crockpot (at least 4 to 6 quart)
2. Medium mixing bowl
3. Measuring cups and spoons
4. Wooden spoon or heatproof silicone spatula
5. Small bowl and whisk or fork (for the cornstarch slurry)
6. Tongs or large slotted spoon (for serving meatballs)
7. Serving bowl or platter
8. Sharp knife and small cutting board (for parsley or green onions)
9. Toothpicks or slider buns for serving

Ingredients

• 24 oz frozen meatballs (about 3 dozen)

• 1 1/2 cups BBQ sauce (your favorite brand)

• 1/2 cup honey

• 1/4 cup packed brown sugar

• 2 tablespoons ketchup

• 1 tablespoon Worcestershire sauce

• 1 tablespoon soy sauce

• 1 teaspoon apple cider vinegar

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon black pepper

• Optional: 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)

• Optional garnish: chopped fresh parsley or sliced green onions

Directions

• Put the 24 oz frozen meatballs (about 3 dozen) into the slow cooker in an even layer.
• In a medium bowl mix 1 1/2 cups BBQ sauce, 1/2 cup honey, 1/4 cup packed brown sugar, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon black pepper until smooth.
• Pour the sauce over the frozen meatballs, use a spoon to gently turn a few so the sauce covers most of them.
• Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until meatballs are hot all the way through and sauce is bubbling at the edges.
• About 20 minutes before serving check the sauce thickness. If it seems too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water until dissolved.
• Stir the cornstarch slurry into the crockpot, cover and cook on high for another 15 to 20 minutes, stirring once, until sauce thickens and glazes the meatballs.
• Taste and adjust seasoning if needed, add a pinch more black pepper or a splash of vinegar if it needs brightness.
• Carefully spoon meatballs into a serving bowl or platter, pouring extra sauce over them so every bite is sticky and sweet.
• Garnish with chopped fresh parsley or sliced green onions if you want a fresh pop of color, and serve with toothpicks, over rice, or on slider buns.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 110g
• Total number of serves: 12
• Calories: 250kcal
• Fat: 11.3g
• Saturated Fat: 4g
• Trans Fat: 0.11g
• Polyunsaturated: 0.85g
• Monounsaturated: 5.1g
• Cholesterol: 34mg
• Sodium: 658mg
• Potassium: 150mg
• Carbohydrates: 30.4g
• Fiber: 0.3g
• Sugar: 25.9g
• Protein: 8.1g
• Vitamin A: 8IU
• Vitamin C: 0.2mg
• Calcium: 21mg
• Iron: 1.2mg