Dawn NoltAuthorDawn NoltCategoryDifficultyBeginnerRating

Enjoy the delicious simplicity of these slow-cooker BBQ meatballs!

Yields40 Servings

Meatballs
 3 lbs ground beef
 5 oz can evaporated milk
 1 cup instant oats
 1 cup cracker crumbs
 2 Nature's Yoke eggs
 ½ cup onion, chopped
 ½ tsp garlic powder
 2 tsp salt
 ½ tsp black pepper
 2 tsp chili powder
Sauce
 2 cups ketchup
 1 cup brown sugar
 1 ½ tsp liquid smoke
 ½ tsp garlic powder
 ¼ cup onion, chopped

1

Combine all meatball ingredients. Shape into walnut-sized balls. Freeze on waxed paper-lined cookie sheets. (These can be stored in a ziplock bag in the freezer until needed.) When ready to use, place frozen meatballs in slow-cooker. Cover. Cook on high while you mix up the sauce.

2

Combine sauce ingredients and pour over meatballs. Stir. Cover and continue cooking on high for one hour. Stir. Turn to low and cook for 6-9 hours.

Ingredients

Meatballs
 3 lbs ground beef
 5 oz can evaporated milk
 1 cup instant oats
 1 cup cracker crumbs
 2 Nature's Yoke eggs
 ½ cup onion, chopped
 ½ tsp garlic powder
 2 tsp salt
 ½ tsp black pepper
 2 tsp chili powder
Sauce
 2 cups ketchup
 1 cup brown sugar
 1 ½ tsp liquid smoke
 ½ tsp garlic powder
 ¼ cup onion, chopped

Directions

1

Combine all meatball ingredients. Shape into walnut-sized balls. Freeze on waxed paper-lined cookie sheets. (These can be stored in a ziplock bag in the freezer until needed.) When ready to use, place frozen meatballs in slow-cooker. Cover. Cook on high while you mix up the sauce.

2

Combine sauce ingredients and pour over meatballs. Stir. Cover and continue cooking on high for one hour. Stir. Turn to low and cook for 6-9 hours.

Slow-Cooker BBQ Meatballs