Can I skip browning the meatballs before adding them to the Crock Pot?

Technically, yes—but browning adds a fantastic caramelized flavor and helps the meatballs hold together. If you’re truly rushed, you can skip this step, but you’ll miss that extra depth.

What kind of BBQ sauce should I use for this recipe?

Go with what you love! Sweet, smoky, spicy, or tangy—just pick one with a bold flavor, since the sauce is front and center here. Homemade or store-bought both work beautifully.

Can I make these meatballs ahead of time?

Absolutely! You can prep and shape the meatballs, then refrigerate overnight before browning, or even freeze raw, shaped meatballs and cook directly from frozen (just add 30–60 minutes to the Crock Pot time).

How do I keep the meatballs from falling apart?

Make sure to mix the ingredients just until combined, use enough oats (or breadcrumbs) and egg for binding, and don’t skip the initial sear in the skillet. Handle the meatballs gently when transferring them into the Crock Pot.

Crock Pot Cheddar BBQ Meatballs Recipe

Description

Crock Pot Cheddar BBQ Meatballs are juicy, cheesy meatballs packed with cheddar, tangy Worcestershire, and savory spices, then slow-cooked in your favorite BBQ sauce to perfection. This easy slow cooker recipe is perfect as an appetizer or as a hearty main for your next gathering or family meal. Make ahead and let your Crock Pot do the work for tender, flavorful meatballs everyone will love.

Ingredients

Units Scale

Main Ingredients

1 lb. lean hamburger
1/4 cup old fashioned oats
1 1/2 cups shredded cheddar cheese
2 tsp Worcestershire sauce
1/2 cup diced onions
1/2 tsp. diced garlic
2 tsp. Dijon mustard
1 egg
Pinch of salt

For Cooking

Non-stick cooking spray (for skillet and Crock Pot)

Sauce

1 cup favorite BBQ sauce

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Instructions

Prepare the Meatball Mixture: In a medium bowl, combine the lean hamburger, old fashioned oats, shredded cheddar, Worcestershire sauce, diced onions, diced garlic, Dijon mustard, egg, and a pinch of salt. Using your hands, mix until well combined, ensuring the ingredients are evenly distributed.
Shape the Meatballs: Form the mixed meat into 24 evenly sized golf ball-shaped meatballs, rolling gently for uniformity.
Brown the Meatballs: Spray a large non-stick skillet with cooking spray and heat over medium-high. Add the meatballs in batches if necessary to avoid overcrowding. Cook for 2-3 minutes, then gently turn and continue cooking for another 2-3 minutes, just until the outsides are browned. (The centers will still be raw.)
Prepare the Slow Cooker: Spray the bottom and sides of your Crock Pot with non-stick spray to prevent sticking and ease cleanup.
Combine Meatballs and Sauce: Transfer the browned meatballs into the prepared Crock Pot. Pour 1 cup of your favorite BBQ sauce evenly over the meatballs, ensuring they’re well coated.
Slow Cook: Cover the Crock Pot with its lid and cook on high for 2 hours or on low for 4 hours. The meatballs will finish cooking and soak up the BBQ flavor, becoming tender and juicy.
Serve: Once fully cooked, gently stir to coat the meatballs in sauce. Use as an appetizer with toothpicks or serve as a main dish over rice, mashed potatoes, or on sub rolls.

Notes

You can use ground turkey or chicken instead of beef for a lighter version.
Adjust the cheese type or amount to your taste—try smoked Gouda or Monterey Jack for variety.
Brown the meatballs for flavor, but don’t worry if they aren’t cooked through—they’ll finish cooking in the Crock Pot.
Great for meal prep—leftovers reheat well.
Double the recipe for parties or potlucks!

Nutrition

Serving Size: 1 meatball
Calories: 65
Sugar: 3g
Sodium: 180mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 5g
Cholesterol: 18mg