BBQ Meatballs
January 23, 2015
- Prep: 20 mins
- Cook: 2 hrs
-
20 mins
2 hrs
2 hrs 20 mins
- Yields: 6-8
Directions
1Preheat SC.
2Combine all ingredients except tinned soup.
3Roll into golf ball sized meatballs.
4Pour soup into SC.
5Cook on high
6Gently place meatballs onto soup, doesn't matter if some are on top of each other, you can spoon soup over meatballs as they cook.
7Liquid increases as meatballs cook so eventually all meatballs will be submerged.
8Give a gentle stir every now and then, meatballs become less fragile during the cooking process, serve with gravy over mash potatoes and steamed veggies.
9Guarrantee kids and adults will love it and eat all their veggies with the lovely sauce spooned overMost delicious meatballs ever and Ive been making these for years on the stove but decided to slow cook and add in BBQ sauce this time, so good!!
Submitted by Katrina King
4 Reviews
Tania.
April 18, 2018
Family loved this. Even enough left over to freeze. One of the first things my daughter said when she came in the house was “something smells good!”.
Paulene @ Slow Cooker Central
January 27, 2016
I would suggest HIGH for just 2hrs cooking time
Anthea
January 26, 2016
What setting do you cook this on – High or Low??
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Sarah Chancellor
January 12, 2019
Amazing! Absolutely amazing!
I tweaked the recipe and added liquid smoke to the meat balls, an extra can of tomato soup and fried up bacon bits. Even though the balls fell apart (I believe because I stirred to early) it was amazing.
So tasty and I used it as a nacho mince topping.