Ingredients:

  • 2 lbs Ground Beef (80/20 blend)
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Milk
  • 1/2 cup finely grated Yellow Onion
  • 1 large Egg, lightly beaten
  • 2 cloves Garlic, minced
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Smoked Paprika
  • 1 ½ cups Ketchup
  • 1/2 cup packed Dark Brown Sugar
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Worcestershire Sauce
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon Molasses
  • 1 teaspoon Liquid Smoke (Optional)
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder

Instructions:

  1. Prepare the Meatball Base: In a large bowl, lightly whisk the milk and egg together. Add the grated onion, minced garlic, salt, pepper, and smoked paprika. Mix gently.
  2. Combine Meat Mixture: Add the ground beef and panko breadcrumbs to the wet mixture. Using your hands, mix until just combined. Do not overmix.
  3. Shape the Meatballs: Roll the mixture into uniform balls, about 1 to 1.5 inches in diameter.
  4. Pre-Cook Option (Recommended): Briefly brown the meatballs in a hot skillet on all sides (about 5 minutes total). If short on time, skip this step.
  5. Make the Sauce: In a separate bowl, vigorously whisk together all BBQ Sauce ingredients (Ketchup, Brown Sugar, Vinegar, Worcestershire Sauce, Mustard, Molasses, Liquid Smoke, Onion Powder, Garlic Powder) until the brown sugar is dissolved.
  6. Load the Slow Cooker: Place the raw or pre-browned meatballs into the bottom of the slow cooker insert. Pour the entire BBQ sauce mixture evenly over the top.
  7. Cook: Cover the slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours, until the meatballs are cooked through (internal temperature 165°F/74°C) and deeply sauced.
  8. Serve: Gently stir before serving. Serve hot with toothpicks or on slider buns.