Homemade Barbequed Meatballs

Prep time: 15 min.

Bake time: 30 minutes. Slow Cooker/Crock Pot time: 4-8 hours

Serves: 5

  • 1 pound lean ground beef
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup whole milk
  • 1/4 cup diced onion
  • 1/2 cup Italian style or plain bread crumbs
  • Optional 1 tablespoon fresh parsley, chopped.

For the sauce:

  • 3 tablespoons brown sugar
  • 1/3 cup ketchup
  • 1/4 cup Barbeque sauce (we prefer Sweet Baby Ray’s barbeque sauce).
  • 1 tablespoon prepared yellow mustard

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  1. Mix ground beef, egg, diced onion, milk, seasonings and fresh parsley (optional), then add bread crumbs until you can form a ball with the beef mixture, then shape the beef mixture into 9-12 balls *See note.
  2. Grease a baking sheet or 3-4 qt. crock pot with cooking spray or olive oil and place the meat balls inside.
  3. In a small bowl, mix the sauce ingredients, then reserving 1/4 cup for later, pour the sauce over the meat balls and bake for 30-40 minutes in a preheated oven at 375, or cook in the crock pot for 3.5-5 hours on low until the internal temperature reaches 165.
  4. Once meatballs are fully baked/cooked brush the remaining sauce over top and allow to rest for 5-10 minutes. Enjoy!

These meatballs freeze well and can be made ahead of time. Simply pull them out of the freezer and allow them to thaw for an hour or two (or you could defrost them in the microwave to save time), then toss the meat balls and sauce into a crock pot (remember to save 1/4 cup of sauce for after they have cooked) or slow cooker to enjoy later for dinner after a busy day!

Note* We prefer our meatballs a bit larger than some hence the 9. These meatballs were done in a 2.5 qt. crock-pot for around 4 hours and in the oven for 35 minutes. If you prefer smaller meatballs be sure to adjust the cooking/baking time accordingly.


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