I have a game-day favorite for you today!
Slow cooker meatballs — perfect for parties, snack tables, or an easy weeknight dinner.
Quick question: are you still team slow cooker, or has the Instant Pot taken over your kitchen? From what I see, many people have switched to Instant Pots. For me, though, I’m sticking with the slow cooker for most things. I’ve tried the Instant Pot for meat and didn’t love the results, though it works great for rice, beans and other sides.
People have very strong opinions about electric pressure cookers—some swear their meat comes out perfectly tender, while others feel it ruins texture. I found plenty of folks who agreed with me that meat from the Instant Pot can be off. Others, naturally, love it. Some view the Instant Pot as a fad, some don’t have the counter space, and some are just fiercely loyal.
Personally, I find the Instant Pot a bit complicated and not always worth the effort for me. Plus, I already have a slow cooker I adore—one that sears in the same pot. That feature sold me because it saves dishes and gives great color and flavor to meat.
But enough about appliances—let’s talk meatballs.
The BBQ sauce on these is my new obsession: a balance of sweet and smoky with real heat from chipotle and a touch of maple syrup. I borrowed the cherry-chipotle idea from a previous BBQ sauce and adapted it into a maple-chipotle version that’s spoon-lickingly good. Once you make barbecue sauce at home a couple of times, it’s surprisingly simple to keep doing.
I prefer the meatballs small—about one-inch rounds. They’re cute, they carry the sauce well, and they make great bite-sized appetizers. My favorite way to serve them is on slices of garlic-butter baguette. Toast the baguette rounds, place a meatball on each piece, and top with extra green onions. It’s irresistible.
Smaller meatballs let the sauce complement rather than overwhelm. I used ground turkey here, but beef, pork, chicken, or a mix of meats all work beautifully. Adjust to what you like or what you have on hand.
These meatballs also freeze exceptionally well. Roll them and flash-freeze them on a parchment-lined sheet for an hour, then transfer to a zip-top bag and store in the freezer for up to six months. When you’re ready to use them, place frozen meatballs in the sauce and cook low in the slow cooker for 8 to 10 hours.
I love serving these with toasted garlic baguette slices because the combination is familiar yet different from a classic tomato-based meatball and garlic toast pairing. The maple-chipotle sauce gives it a smoky-sweet twist that’s exciting and delicious.
Below is the full recipe with ingredients and instructions for the meatballs, the maple-chipotle BBQ sauce, and the garlic baguettes. Make them small for party-friendly bites, brown them quickly in a skillet for extra color, then finish in the slow cooker with the sauce.
Slow Cooker Chipotle BBQ Meatballs with Garlic Toast
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Ingredients
meatballs
- 1 pound ground turkey or beef
- 1 large egg lightly beaten
- 3 garlic cloves minced
- 2 green onions thinly sliced, plus extra for serving
- 1/4 cup panko bread crumbs
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
maple chipotle BBQ sauce
- 2/3 cup ketchup
- 2/3 cup water or beer
- 1/4 cup maple syrup
- 3 garlic cloves minced
- 2 chipotle peppers in adobo sauce minced
- 2 tablespoon apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon adobo sauce from the chipotle can
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
garlic baguettes
- 1 baguette sliced into rounds
- 4 tablespoons unsalted butter
- 2 garlic cloves minced
Instructions
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In a large bowl, combine the ground meat, beaten egg, minced garlic, sliced green onions, panko, smoked paprika, salt and pepper. Mix gently until just combined—do not overmix. Form the mixture into 1-inch meatballs and arrange them on a parchment-lined sheet.
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You can add the raw meatballs directly to the slow cooker with sauce, brown them briefly in a skillet for extra color, or freeze them at this point (see notes).
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Heat a skillet over medium and add a splash of olive oil. Brown meatballs in batches until lightly golden on the outside. Transfer browned meatballs to the slow cooker and pour in the BBQ sauce. Cook on low for 4 to 6 hours; if meatballs are frozen, cook longer.
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Serve topped with extra sliced green onions and place each meatball on a garlic toast round if desired.
maple chipotle BBQ sauce
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Combine all sauce ingredients in a saucepan. Bring to a boil over medium heat, then reduce to low and simmer for 30 to 60 minutes until thickened, stirring occasionally. Remove from heat and let cool; it will thicken further. Store covered in the refrigerator for up to a week.
garlic baguettes
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Slice the baguette into rounds and arrange on a baking sheet. Mix melted butter with minced garlic and brush onto the rounds. Bake at 350°F for about 15 minutes, until lightly toasted.
Notes
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That garlic toast is everything—serve warm and enjoy!