Ingredients

The following ingredients have 30 Servings
  • 1 pound lean ground beef
  • 1 large egg
  • 1 teaspoon mustard
  • 1/3 cup finely chopped onion (OR shallot)
  • 1/3 cup bread crumbs
  • 1/4 teaspoon dried parsley (optional for more flavor)
  • 1/4 teaspoon dried garlic powder (optional for more flavor)
  • salt & pepper (to taste)
  • 1 cup barbecue sauce
  • 1 teaspoon ground paprika (smoked or regular both work)
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon salt (or less to taste)

Instruction

  • Make meatballs: To make the meatballs, mix all ingredients in a large bowl (I use a hand mixer with the dough hook attachements for easy and mess-free work) and shape into small meatballs. I use 1 teaspoon meat mix per meatball for a good appetizer size; make sure to firmly shape the meatballs or they disintegrate in the sauce.
  • Cook meatballs: Heat a non-stick frying pan over medium-high heat and add some oil. Cook the meatballs until browned on the outside and entirely cooked through. OR bake the meatballs at 425°F for 10-12 minutes.
  • Slow cook with sauce: Once the meatballs are cooked, mix all sauce ingredients together in a 3-4 quart slow cooker. Add the meatballs and cook on low for 3-4 hours. The meatballs keep in the slow cooker for another 1-2 hours.