- 1 egg, beaten
- 1/2 cup shredded Colby-Monterey Jack cheese
- 1/4 cup seasoned bread crumbs
- 1/4 cup finely chopped onion
- 2 pounds ground beef
- 2 cups ketchup
- 2 tablespoons prepared mustard
- 1 tablespoon brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- In a large bowl, combine the egg, cheese, bread crumbs and onion. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Transfer to a 3-qt. slow cooker.
- In a small bowl, combine the sauce ingredients; pour over meatballs. Cover and cook on low for 7-8 hours or until meat is no longer pink. Yield: 6 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for BBQ Sauce Meatballs
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"They are delish!!! Takes a few min to assemble in the crockpot. I make this a day before a holiday n just heat them up when the guests arrive."
"I thought these were excellent. I made for Christmas Eve. Everyone loved them! Would def make again."
"Did it according to directions (except I used pre-cooked meatballs)"
"I made these for a Holloween Party and they were a hit!!"
"I made these twice over the holidays and they were such a hit... and SO easy!!!"