Slow Cooker BBQ Baked Bean Meatballs

Ingredients

For the meatballs

• 1½ lb (680 g) ground beef

• ½ cup (55 g) plain breadcrumbs

• 1 large egg

• ¼ cup (40 g) finely diced onion

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt

• ½ tsp black pepper

For the slow cooker sauce

• 2 cans (15 oz / 425 g each) baked beans in tomato sauce

• ½ cup (120 g) ketchup

• 2 tbsp yellow mustard

• ⅓ cup (65 g) packed brown sugar

• 1 tbsp Worcestershire sauce

• 1 tsp smoked paprika, optional

• 1 tbsp apple cider vinegar, optional, for extra tang

Instructions

1. Prepare the meatballs

In a large bowl, combine ground beef, breadcrumbs, egg, diced onion, garlic powder, onion powder, salt, and pepper. Mix gently until just combined. Shape into approximately 24 small meatballs.

2. Brown the meatballs

Heat a skillet over medium heat. Brown the meatballs in batches for about 5–7 minutes, turning gently. Browning adds flavor, but it does not fully cook the meatballs.

3. Mix the sauce

In a bowl, stir together the baked beans, ketchup, mustard, brown sugar, Worcestershire sauce, smoked paprika, and apple cider vinegar.

4. Fill the slow cooker

Spread a little sauce across the bottom of the slow cooker. Add the browned meatballs and pour the remaining bean mixture over them. Stir gently to coat.

5. Slow cook

Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the meatballs are fully cooked and the sauce is bubbling. Cooking time depends on meatball size and the appliance.

Food safety: Ground beef meatballs should reach an internal temperature of 160°F (71°C). Check the center of a few meatballs with a food thermometer.

6. Serve

Stir gently and serve hot with rice, mashed potatoes, cornbread, or steamed vegetables.

Quick Recipe Version

1. Mix ground beef, breadcrumbs, egg, onion, and seasonings.

2. Shape into 24 meatballs and brown in a skillet.

3. Mix canned baked beans, ketchup, mustard, brown sugar, and Worcestershire sauce.

4. Place everything in a slow cooker and stir gently.

5. Cook on LOW for 4–6 hours or HIGH for 2–3 hours, until meatballs reach 160°F (71°C).

6. Serve warm with your favorite side dish.

Nutrition Information

Estimated per serving, based on 6 servings. Values vary by brand and meat fat content.

Nut & Allergen Information

• Peanuts: Not normally included.

• Tree nuts: Not normally included.

• Contains: Egg and wheat if using regular breadcrumbs.

• Possible allergens: Soy or wheat in Worcestershire sauce, baked beans, ketchup, or other packaged ingredients. Check labels.

• Gluten-free option: Use certified gluten-free breadcrumbs and gluten-free Worcestershire sauce.

This recipe is not guaranteed nut-free unless all ingredient labels and cross-contact warnings are checked.

Tips for Best Results

• Use lean ground beef to reduce excess grease.

• Avoid overmixing the meatball mixture, which can make meatballs firm.

• Choose baked beans in tomato sauce for the classic sweet-and-savory flavor.

• Reduce the brown sugar to 2 tbsp if you prefer a less-sweet sauce.

• If the sauce is too thin, uncover the slow cooker for the final 20–30 minutes, provided the appliance instructions allow it.

Recipe Q&A

Can I use frozen meatballs? Yes. Use fully cooked frozen meatballs and follow the package and slow-cooker manufacturer’s food-safety guidance. Ensure they reach 165°F (74°C) when reheating.

Can I make this recipe ahead? Yes. Prepare and refrigerate the sauce and meatball mixture separately, then cook the next day.

How should leftovers be stored? Refrigerate in a covered container within 2 hours and use within 3–4 days. Reheat to 165°F (74°C).

Can I make it spicier? Add a little hot sauce or crushed red pepper to the sauce.