Ingredients with Measurements:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup BBQ sauce
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large bowl, combine ground beef, breadcrumbs, milk, onion, egg, salt, and pepper. Mix well.
2. Shape the mixture into 1-inch meatballs.
3. In a separate bowl, mix together BBQ sauce, ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce.
4. Pour half of the sauce mixture into the slow cooker.
5. Add the meatballs to the slow cooker and pour the remaining sauce mixture over them.
6. Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, or until the meatballs are cooked through.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 4-5 hours on low or 2-3 hours on high
Temperature:
Low or high setting on slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 23g
Protein: 22g
Sodium: 880mg
Sugar: 17g
Substitutions for ingredients:
- Ground turkey or pork can be used instead of ground beef.
- Any type of breadcrumbs can be used.
- Any type of BBQ sauce can be used.
Variations:
- Add chopped jalapeños or red pepper flakes for a spicy kick.
- Use honey instead of brown sugar for a sweeter taste.
- Add chopped garlic for extra flavor.
Tips and tricks:
- To prevent the meatballs from sticking to the slow cooker, spray the bottom with cooking spray before adding the meatballs.
- If the sauce is too thick, add a little bit of water or chicken broth to thin it out.
- For a crispy exterior, broil the meatballs in the oven for a few minutes after they are done cooking in the slow cooker.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the meatballs in the microwave or in a saucepan on the stove until heated through.
Presentation ideas:
Serve the meatballs on a platter with toothpicks for easy serving.
Garnishes:
Chopped parsley or green onions can be sprinkled on top for added color.
Pairings:
Serve with mashed potatoes, rice, or a side salad.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Coleslaw
Troubleshooting advice:
- If the meatballs are dry, add a little bit of milk or chicken broth to the mixture before shaping them.
- If the sauce is too thin, add a little bit of cornstarch to thicken it up.
Food safety advice:
- Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Meatballs have been a popular dish for centuries and can be found in many different cultures around the world. The slow cooker method of cooking meatballs became popular in the 1970s when slow cookers became more widely available.
Flavor profiles:
The meatballs have a savory and slightly sweet flavor from the BBQ sauce and brown sugar.
Serving suggestions:
Serve the meatballs as an appetizer or as a main dish.
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