Sweet, smoky, and tangy, these Honey BBQ Crockpot Meatballs are the ultimate comfort food made easy. I just toss frozen meatballs into the slow cooker, pour in a homemade honey BBQ sauce, and let the crockpot handle the rest. The result? Tender, juicy meatballs coated in a sticky, flavorful glaze that’s perfect for game days, parties, or simple family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (32 oz) bag frozen fully cooked meatballs
1 1/2 cups barbecue sauce (I use my favorite brand)
1/2 cup honey
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon sauce (Note: it seems the original recipe had a missing word here—likely Worcestershire sauce)
1 teaspoon garlic powder
1/2 teaspoon onion powder
Optional: chopped parsley or green onions for garnish
Directions
I whisk together the barbecue sauce, honey, ketchup, brown sugar, sauce, garlic powder, and onion powder in a bowl until smooth.
Then I add the frozen meatballs into the crockpot.
I pour the sauce over the meatballs and stir everything to make sure they’re well coated.
I cover the slow cooker and cook on low for 4 hours or high for 2–3 hours, stirring once halfway through.
When the meatballs are heated through and coated in that sticky glaze, I serve them warm. They’re great on toothpicks for appetizers or over rice or mashed potatoes as a main dish.
I like to finish them off with a sprinkle of chopped parsley or green onions for a little color.
Servings and timing
Servings: 8
Prep Time: 5 minutes
Cook Time: 4 hours on low (or 2–3 hours on high)
Total Time: 4 hours 5 minutes
Calories per serving: Approximately 310 kcal
Variations
I sometimes swap the honey for maple syrup for a deeper sweetness.
For a spicier twist, I add a dash of hot sauce or red pepper flakes to the sauce mix.
Turkey or chicken meatballs also work well if I want a lighter option.
If I’m short on time, I use pre-made BBQ meatballs for extra flavor.
Storage/Reheating
To store leftovers, I place them in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze them for up to 3 months.
When reheating, I use the microwave or warm them in a saucepan over low heat, adding a splash of water or extra BBQ sauce if the glaze thickens too much.
FAQs
How do I prevent the meatballs from drying out?
Because these are slow-cooked in sauce, they stay moist. I just make sure not to overcook them, especially on high heat.
Can I use homemade meatballs instead of frozen?
Yes, I can use homemade fully cooked meatballs. I make sure they’re fully cooked before adding them to the slow cooker.
What kind of BBQ sauce works best?
Any BBQ sauce I like will work! I usually pick a smoky or honey-flavored one for added depth, but spicy or tangy options also taste great.
Can I double the recipe for a party?
Absolutely. I double the ingredients and use a larger crockpot or cook in batches to feed a bigger crowd.
Do I need to thaw the meatballs first?
Nope! I add them straight from the freezer. That’s what makes this recipe so quick and convenient.
Conclusion
These Honey BBQ Crockpot Meatballs are a must-have in my recipe rotation. Whether I need something easy for dinner or a dish to impress at a potluck, this recipe always delivers. The flavor is unbeatable, the prep is minimal, and the crockpot does all the work. I call that a win every time.
📖 Recipe:
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Honey BBQ Crockpot Meatballs
- Total Time: 4 hours 5 minutes
- Yield: 8 servings
- Diet: Halal
Description
Sweet, smoky, and tangy, these Honey BBQ Crockpot Meatballs are an easy slow cooker dish perfect for parties, game days, or family dinners. Frozen meatballs are coated in a sticky homemade honey BBQ glaze and cooked to tender perfection.
Ingredients
1 (32 oz) bag frozen fully cooked meatballs
1 1/2 cups barbecue sauce
1/2 cup honey
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
Optional: chopped parsley or green onions for garnish
Instructions
- In a medium bowl, whisk together the barbecue sauce, honey, ketchup, brown sugar, Worcestershire sauce, garlic powder, and onion powder until smooth.
- Add the frozen meatballs to the crockpot.
- Pour the sauce over the meatballs and stir to coat them evenly.
- Cover and cook on low for 4 hours or on high for 2–3 hours, stirring once halfway through.
- Once the meatballs are heated through and coated in a sticky glaze, serve them warm.
- Garnish with chopped parsley or green onions, if desired.
Notes
Maple syrup can be used instead of honey for a different sweetness.
Add hot sauce or red pepper flakes for a spicy kick.
Use turkey or chicken meatballs for a lighter option.
Pre-made BBQ-flavored meatballs can save time and add extra flavor.
Leftovers store well in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheat gently in the microwave or on the stove with a splash of water or BBQ sauce.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 310
- Sugar: 22g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 35mg
