Crockpot Peach BBQ Meatballs
Crockpot Meatballs are smothered in a sweet and spicy peach BBQ sauce. Easy to make with just 6 ingredients, they are the perfect appetizer!
Servings: 12 servings
Equipment
- 5-6 quart slow cooker
Ingredients
- 32 ounces Frozen cooked meatballs approx. 64 golf ball sized meatballs
- 1 cup Spicy BBQ sauce any flavor
- ⅓ cup Peach jam or preserves
- ⅓ Honey
- 1 teaspoon Garlic powder
- ½ teaspoon Red pepper flakes optional for added heat
- Chopped fresh parsley for garnish, optional
Instructions
- Place frozen meatballs into the bottom of your crockpot.
- Mix remaining ingredients in a medium bowl until well combined.
- Pour the sauce mixture over the meatballs and stir to coat. Cover and cook on low for 2-3 hours or high for 1-2 hour.
- Stir well and garnish with parsley before serving. Serve over rice for a main dish or with toothpicks as an appetizer.
Notes
Store leftovers in an airtight container in the fridge for up to 4-5 days. Freeze for up to 6 months. Thaw fully then reheat in a saucepan or in the slow cooker.
Apricot jam works great as a peach substitute. Brown sugar can be substituted for the honey.
Meatballs do not need to be defrosted; they are placed frozen into the crockpot.
Nutrition
Calories: 267kcal | Carbohydrates: 16g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 292mg | Potassium: 284mg | Fiber: 1g | Sugar: 13g | Vitamin A: 83IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
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