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Honey Bbq Crockpot Meatballs Recipe

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I’m sharing a pantry hack for Honey Barbecue Meatballs that delivers an unexpectedly bold twist.

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I never expected frozen cocktail meatballs and a drizzle of honey could turn into something that makes my phone buzz with questions. This Honey BBQ Crockpot Meatballs recipe lives in that slightly weird sweet and smoky spot where folks keep coming back for seconds.

People even search for Honey Bbq Meatballs Crockpot or Bbq Meatball Recipes Crockpot when they’re hunting for that sticky, surprising hit. I won’t pretend it’s fancy, theres a little messy glaze and a lot of flavor, but once it hits the table everyone quiets down.

Try it when you want easy, crowd pleasing and a tiny bit unexpected.

Ingredients

Ingredients photo for Honey Bbq Crockpot Meatballs Recipe

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  • Meatballs: Big source of protein, some fat, it adds heft and comfort to the dish.
  • Barbecue sauce: Sweet, tangy, high in sugar and sodium, loads of flavor and stickiness.
  • Honey: Pure sweetener, lots of carbs, glossy glaze, gives depth and caramel notes.
  • Brown sugar: Adds molasses warmth, more sweetness and chew, boosts browning on edges.
  • Worcestershire sauce: Tiny splash brings umami, savory complexity, salty background without heaviness.
  • Apple cider vinegar: Bright acidic kick, it cuts richness and makes sauce lively and balanced.
  • Garlic powder: Instant garlic punch no chopping, mild antioxidants and aromatic lift.
  • Cornstarch (optional): Quick thickener, small carbs, mix with water first to avoid lumps.

Ingredient Quantities

  • 2 lb frozen cocktail meatballs or homemade meatballs

  • 1 1/2 cups barbecue sauce (your fav bottle)

  • 1/2 cup honey

  • 1/4 cup packed brown sugar

  • 2 tbsp Worcestershire sauce

  • 1 tbsp apple cider vinegar

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp smoked paprika

  • Salt and black pepper to taste

  • Optional: 1 tbsp cornstarch and 2 tbsp water (for thickening)

How to Make this

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1. Put the 2 lb of meatballs in the crockpot (no need to thaw frozen cocktail meatballs). If you made raw homemade meatballs you can brown them quickly in a skillet for extra flavor, but its optional.

2. In a bowl whisk together 1 1/2 cups barbecue sauce, 1/2 cup honey, 1/4 cup packed brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and salt and black pepper to taste until the sugar is dissolved and the sauce is smooth.

3. Pour the sauce over the meatballs and gently stir or swirl the crockpot so every meatball is coated.

4. Cover and cook: for frozen or pre-cooked meatballs cook on LOW 4 to 6 hours or on HIGH 2 to 3 hours. For raw homemade meatballs cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Give it a quick stir once halfway through if you can.

5. Taste the sauce about 30 minutes before you plan to serve and adjust seasoning with a pinch more salt, pepper, or a splash more vinegar if it seems too sweet.

6. If you want a thicker, glossier sauce, mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir the slurry into the crockpot, switch to HIGH and cook 15 to 30 minutes until the sauce thickens to your liking.

7. When done, gently toss the meatballs so sauce coats them again and check one to make sure heated through.

8. Serve warm straight from the crockpot with toothpicks, over rice, or on slider buns. Leftovers keep well in the fridge for 3 to 4 days.

Equipment Needed

1. Crockpot or slow cooker (4 to 6 qt) — for cooking the meatballs low and slow or fast on high if youre short on time.
2. Large mixing bowl for whisking the sauce and tossing ingredients.
3. Whisk and measuring cups + spoons to get the sauce ratios right.
4. Skillet (optional) to quickly brown raw homemade meatballs for extra flavor, its optional though.
5. Wooden spoon or rubber spatula to stir and coat the meatballs gently.
6. Slotted spoon or tongs for serving and checking a meatball for doneness.
7. Small bowl and fork to make the cornstarch slurry if you want a thicker glossy sauce.
8. Ladle or large serving spoon and toothpicks or slider buns for serving.

FAQ

If you use frozen cocktail meatballs cook on low 4 to 6 hours or on high 2 to 3 hours. If your meatballs are raw homemade, plan on low 6 to 8 hours or high 3 to 4 hours and check they reach 165°F. You don’t need to stir a bunch, just give it a quick swirl once or twice.

Both work great. Frozen cocktail meatballs are fastest and consistent. Homemade tastes better and you can brown them first in a skillet for extra flavor, but it’s optional. If they’re raw, make sure they’re fully cooked before serving.

Make a slurry with 1 tbsp cornstarch and 2 tbsp cold water, stir that into the crockpot near the end, switch to high and cook 15 to 30 minutes until thicker. Or remove meatballs and simmer the sauce on the stove to reduce. Don’t dump dry cornstarch in, it’ll clump.

Want sweeter add a touch more honey or brown sugar, want tangier add extra apple cider vinegar or a splash of hot sauce. For gluten free use a GF BBQ sauce and GF Worcestershire (or coconut aminos). Taste before salting because store sauces can be salty already.

Fridge: 3 to 4 days in an airtight container. Freezer: up to 2 to 3 months (freeze in freezer bags or containers). Reheat gently in microwave or on the stove over low-medium heat, add a splash of water if sauce is too thick. If frozen, thaw overnight for best results.

Keep on the crockpot warm setting and give guests toothpicks for easy grabs. For sticky, glazed meatballs transfer to a baking sheet and broil 1 to 3 minutes to caramelize the top (watch it, it goes fast). Use a crockpot liner or spray the pot with oil first for easier clean up.

Honey Bbq Crockpot Meatballs Recipe Substitutions and Variations

  • Barbecue sauce: swap with 1 1/2 cups ketchup mixed with 2 tbsp brown sugar, 1 tbsp apple cider vinegar and 1 tsp smoked paprika, or use hoisin sauce for a sweeter, Asian-ish twist.
  • Honey: use pure maple syrup or agave nectar 1:1, same sweetness just a slightly different flavor.
  • Brown sugar: replace with white granulated sugar plus 1 tbsp molasses per cup for that brown sugar flavor, or use coconut sugar one for one for a less refined option.
  • Cornstarch (for thickening): use arrowroot powder 1:1, or whisk 2 tbsp all purpose flour with 2 tbsp water for a quick slurry, or just let the sauce simmer uncovered to reduce and thicken naturally.

Pro Tips

1) Brown raw meatballs first if you can. It takes a little extra time but that crust gives way more flavor than just dumping them in the crockpot, plus frozen pre-cooked ones get better texture if you pan-sear them briefly.

2) Taste the sauce before serving and fix balance, dont assume sweetness is fine. A splash more vinegar or a pinch of salt will cut the cloying sweetness, or add a tiny bit of hot sauce or mustard if it tastes flat.

3) Want a glossy, clingy sauce? Make a cold cornstarch slurry and stir it in near the end, then crank to high until it thickens. If it gets too thick thin with a little hot water, not cold, so it mixes smooth.

4) For serving and leftovers: add a fresh element like chopped scallions, cilantro, or a squeeze of lime right before serving to brighten it up. These meatballs keep and reheat well, but reheat gently so the sauce doesnt scorch or dry out.

Honey Bbq Crockpot Meatballs Recipe

Honey Bbq Crockpot Meatballs Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing a pantry hack for Honey Barbecue Meatballs that delivers an unexpectedly bold twist.


Pin

Servings

8

servings

Calories

540

kcal

Equipment: 1. Crockpot or slow cooker (4 to 6 qt) — for cooking the meatballs low and slow or fast on high if youre short on time.
2. Large mixing bowl for whisking the sauce and tossing ingredients.
3. Whisk and measuring cups + spoons to get the sauce ratios right.
4. Skillet (optional) to quickly brown raw homemade meatballs for extra flavor, its optional though.
5. Wooden spoon or rubber spatula to stir and coat the meatballs gently.
6. Slotted spoon or tongs for serving and checking a meatball for doneness.
7. Small bowl and fork to make the cornstarch slurry if you want a thicker glossy sauce.
8. Ladle or large serving spoon and toothpicks or slider buns for serving.

Ingredients

  • 2 lb frozen cocktail meatballs or homemade meatballs

  • 1 1/2 cups barbecue sauce (your fav bottle)

  • 1/2 cup honey

  • 1/4 cup packed brown sugar

  • 2 tbsp Worcestershire sauce

  • 1 tbsp apple cider vinegar

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp smoked paprika

  • Salt and black pepper to taste

  • Optional: 1 tbsp cornstarch and 2 tbsp water (for thickening)

Directions

  • Put the 2 lb of meatballs in the crockpot (no need to thaw frozen cocktail meatballs). If you made raw homemade meatballs you can brown them quickly in a skillet for extra flavor, but its optional.
  • In a bowl whisk together 1 1/2 cups barbecue sauce, 1/2 cup honey, 1/4 cup packed brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and salt and black pepper to taste until the sugar is dissolved and the sauce is smooth.
  • Pour the sauce over the meatballs and gently stir or swirl the crockpot so every meatball is coated.
  • Cover and cook: for frozen or pre-cooked meatballs cook on LOW 4 to 6 hours or on HIGH 2 to 3 hours. For raw homemade meatballs cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Give it a quick stir once halfway through if you can.
  • Taste the sauce about 30 minutes before you plan to serve and adjust seasoning with a pinch more salt, pepper, or a splash more vinegar if it seems too sweet.
  • If you want a thicker, glossier sauce, mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir the slurry into the crockpot, switch to HIGH and cook 15 to 30 minutes until the sauce thickens to your liking.
  • When done, gently toss the meatballs so sauce coats them again and check one to make sure heated through.
  • Serve warm straight from the crockpot with toothpicks, over rice, or on slider buns. Leftovers keep well in the fridge for 3 to 4 days.

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: 191g
  • Total number of serves: 8
  • Calories: 540kcal
  • Fat: 28.6g
  • Saturated Fat: 11.3g
  • Trans Fat: 0.5g
  • Polyunsaturated: 4g
  • Monounsaturated: 12g
  • Cholesterol: 91mg
  • Sodium: 1245mg
  • Potassium: 340mg
  • Carbohydrates: 47.8g
  • Fiber: 1.5g
  • Sugar: 33.8g
  • Protein: 15.9g
  • Vitamin A: 200IU
  • Vitamin C: 2mg
  • Calcium: 60mg
  • Iron: 2.5mg

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