These cocktail meatballs are sweet, tangy, and made right in the slow cooker. Just dump, stir, and cook for the easiest crowd-pleasing appetizer.
Ingredients
- 26-32 ounce frozen meatballs, homestyle, fully cooked
- 18 oz BBQ sauce
- ½ cup honey
- 2 garlic cloves, minced
- ½ tsp red pepper flakes, or to taste, optional
Instructions
- Add the BBQ sauce, honey, garlic, and optional red pepper flakes to the slow cooker and stir to combine.18 oz BBQ sauce, ½ cup honey, 2 garlic cloves, ½ tsp red pepper flakes
- Stir in the meatballs.26-32 ounce frozen meatballs
- Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, or until meatballs are heated through.
- Set to warm and stir before serving.
Notes
- No need to thaw frozen meatballs—add them straight to the slow cooker.
- Use your favorite BBQ sauce; Sweet Baby Ray’s works great.
- Add red pepper flakes for a little heat, or leave them out for a milder version.
- Stovetop version: Stir to combine ingredients in a Dutch oven. Simmer over medium heat for about 20 minutes, stirring occasionally, or until heated through.
- Oven method: Stir together all the ingredients in a large bowl. Transfer to a casserole dish, cover, and bake at 325°F for 30 minutes, stirring once halfway through.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
Calories: 333kcal | Carbohydrates: 35g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 53mg | Sodium: 569mg | Potassium: 341mg | Fiber: 1g | Sugar: 31g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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