Crockpot BBQ meatballs... a nonna's recipe!

They’re exceptionally easy and a bit better for you than the frozen meatball! Since the pan-browned meatballs are simmered in the crock pot with nothing but the BBQ sauce, you really need a good quality BBQ sauce like Chef Libero Tuscan BBQ to have loads of flavor. We finishe a whole batch of these every Sunday during the Family's brunch with Nonna, and these would be absolutely perfect to make for a party or potluck as well.

INFORMATION

  • Difficulty: Easy
  • Product: Tuscan BBQ sauce
  • Prep time: 15 minutes
  • Cook time: 60 min

INGREDIENTS FOR 40 mini balls

  • 1.6 lb. ground beef
  • 1½ cups bread crumbs
  • 1 cup very finely chopped onions (a food processor works great for this)
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder or fresh minced garlic
  • 2 teaspoons worcestershire sauce
  • 2 eggs
  • 4-5 cups of Chef Libero Tuscan BBQ sauce

DIRECTIONS

  1. In a large bowl, combine all the meatball ingredients and use your hands to thoroughly mix everything together.
  2. Roll meatballs about 1 to 1.5 inches in diameter.
  3. Brown meatballs in a large skillet over medium high heat. (If you are using very lean beef you may want to drizzle your pan with a little olive oil.) Place browned meatballs in the bottom of your crockpot as you continue to brown them in batches.
  4. Pour the BBQ sauce over all the browned meatballs, using the full 5 cups if needed to make sure all the meatballs are covered in sauce.
  5. Cook on high for 1 hour until meatballs are hot and fully cooked.

WINE PAIRING SUGGESTION: Libero Chianti

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