Crock Pot BBQ Meatballs {Freezer Meal}

bbq meatballs

Who doesn’t love meatballs? When I saw Crystal’s BBQ meatballs I had to give it a try as a busy crock pot meal. And I am glad I did because it saved the day on busy soccer and baseball nights. This prep work will yield two hearty meatball meals to serve over pasta, rice, potatoes or toasted hoagie rolls like us. The BBQ sauce is  sweet and smoky which causes quite a zing in the mouth.

Yields: 2 Meals


  • 2 eggs, lightly beaten
  • 2 cups milk
  • 2 cups oats
  • 1 onion, finely chopped
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 3 pounds ground beef  or ground turkey {I suggest reducing the milk to 1 cup when using turkey}

Barbecue Sauce:

  • 2-6 ounce cans tomato paste
  • 12 oz. water {I use the can}
  • 1-1/2 cups packed brown sugar
  • 2 teaspoon Liquid Smoke (optional)
  • 1 teaspoon garlic powder


Label two gallon size bags for meatballs and two quart size bags for BBQ sauce.

Combine all meatball ingredients and mix well using a stand mixer. Shape into one-inch balls with a cookie scoop and lay on a cookie sheet.Bake at 350 for 25 minutes.Drain and cool completely.  Remove from cookie sheet and transfer to freezer bags. Squeeze air out and seal.

Combine all the BBQ sauce ingredients in a large bowl and whisk well. Divide the sauce among two labeled quart size bags and squeeze air out.

To serve: Thaw meatballs overnight . Pour meatballs and sauce over top  into crock pot. Crock for about 3-4 hours on low or until sauce is thick and bubbly.

Serve over rice, mashed potatoes, pasta or toasted hoagie rolls. My family enjoyed the BBQ meatballs on toasted buns with melted cheese on top.

Have you tried BBQ meatballs?


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