Crock pot barbecue meatballs is so simple to do, it’s delicious and really easy to prepare variations to the theme.
I have a traditional barbecue recipe if you prefer but in this recipe I’ve chosen to go for Italian style. Essentially I’m easing off on the vinegar element to a traditional barbecue sauce and going heavy on the garlic, olive oil and basil.
Note: Crock pot cooking will not brown food because the cooking temperature is below 150°C when the Maillard reaction takes place. In order to get some caramelization onto the meatballs I've chose to pan fry them prior to putting them in the slow cooker.
I’ll do make up my crock pot barbecue meatballs first and then add the sauce option on after. Hope you like it!
Serves:- 8 people
Preparation Time:- 30 minutes
Cooking Time:- 6 hours
Total Time:- 6 hours 30 minutes
Throw all the ingredients for the meatballs (with the exception of the flour and olive oil) into a bowl, get stuck in with your hands and give it a good mulch around. Make sure that the egg is fully mixed in because this will help bind the meatballs together.
Place a frying pan over medium heat and add the tablespoon of olive oil. Now shape the mix into the meatballs, roll them in the flour and pop them into a frying pan for 5 minutes. Move the meatballs around in the pan to ensure that they get browned all over.
You don't actually need to make up the sauce in advance, just place all the sauce ingredients in your crock pot and give it a gentle stir. Don't worry if the sugar hasn't quite dissolved, it will do during the cookout.
Now place the meatballs in the crock pot and cook for six hours on “low” setting.
Serve with pasta and you’ve got the complete “italian job” but don’t forget there’s always my traditional crock pot BBQ meatballs recipe too.