If you’re looking for an easy appetizer to serve up at your latest party, here’s the recipe for you. These meatballs can be made in the slow cooker and require only three ingredients in total. Plus, they’re just the right mix of savory and sweet, so your guests will love this dish as a snack option.
The recipe comes from The Frugal Girls and calls for frozen meatballs, Dr. Pepper and barbecue sauce. And that’s it! All you have to do is combine the soda and the barbecue sauce, add meatballs to the Crock-Pot, and top it all with the barbecue mixture. Cook on “high” for two hours if you’re in a bit of a hurry or let them simmer on “low” for four hours.
When they’re nice and warm and the barbecue mixture’s nice and thick, they’ll be ready to eat straight out of the slow cooker. You can serve them individually skewered on toothpicks and laid out on a platter.
If you don’t mind a recipe that’s a bit more involved, you should check out this version from Totally Tailgates. It swaps barbecue sauce for ketchup and then adds brown sugar, garlic powder and apple cider vinegar for a sauce that’s extra flavorful and feels a bit more “homemade.”
If you’d prefer a non-BBQ flavor for your meatballs, but would still like the convenience of cooking them in the Crock-Pot, you may want to give this recipe for slow cooker Italian meatballs from Girl Versus Dough a try.
It shows you how to make meatballs from scratch with ingredients like ground beef, Italian sausage and breadcrumbs. Once you have the meatballs rolled, just broil them for a few minutes on a baking sheet. Add them straight to the Crock-Pot to simmer with marinara sauce and parmesan cheese. Yummy and, might we say, definitely worth the added cooking steps to achieve a meal that looks (and tastes!) this good in the end:
Finally, there’s this recipe for cheesy enchilada Crock-Pot meatballs from Tornadough Alli. You start by making your own meatballs with ground beef, bread crumbs, egg, taco seasoning and salsa.
From there, add the meatballs to the Crock-Pot and cover them in enchilada sauce. Cook on low for about six hours or until the meatballs are cooked through.
When they’re ready to serve, top them with cilantro and cheese for one heck of a pleasing appetizer:
Your get-together will be so much better with meatballs — so get those slow cookers out and let the marinading begin!