I have come to love crockpot recipes. Tuesdays and Thursdays are days that I prepare quick, easy meals in my home. Placing the main course in the crockpot allows me to focus on other things besides dinner throughout the day.
Meatballs are a favorite in my house, so my crockpot meatball recipe is a go to. I’ve been making these meatballs for years and they never fail me. These meatballs are great for making ahead and freezing too. Divide and place the meatballs in freezer bags until you’re ready to use them. I make a large amount to ensure there’s leftovers. The first day they serve as the main course along with a salad, rice or potatoes. Leftovers are delicious on crusty rolls with fruit and chips or oven fried potatoes.
They are also great for family gatherings or office potlucks. Moist, juicy, and bursting with flavor. Everyone devours them, including kids and kids at heart. Personally, I can’t stop eating them either.
I like using fresh ground beef with an 85 – 15% lean ratio for this recipe. Grape jelly (your choice), 2 eggs, Lipton Onion Soup Mix and Sweet Baby Ray’s Hickory and Brown Sugar BBQ Sauce are the ingredients for this creation. Sweet Baby Ray’s BBQ Sauce is a staple in my home, but feel free to use your favorite.
After the ingredients have been mixed and shaped into meatballs, place them in the oven for 10 minutes. I like for the meatballs to be pre-cooked, so I can drain them and eliminate as much oil as possible before placing them in the crockpot.
I pair these meatballs with a salad and mashed potatoes most days. Create meatball subs the next day with the left overs. However, you decide to use them they will be yummy. Get the ingredients together and start rolling out these tasty treats. They are delicious!