Chipotle Garlic Barbecue Meatballs
Easy chipotle garlic BBQ meatballs: bake, toss in sauce, then keep warm in a crock pot. Includes times, swaps, make-ahead and safe cooking tips.
made it up from ingredients hanging around the house.
Submitted by: Richard from Milwaukee, Wi
Yield: 60 meatballs
- Form 1-inch meatballs from the seasoned beef mix, bake at 350°F, then coat with BBQ sauce and keep warm in a crock pot.
- Check doneness with an instant-read thermometer: ground beef should reach 160°F. Adjust bake time for larger meatballs.
- You can swap the vegetable granules for breadcrumbs or oats, make ahead or freeze, and use the same mix as a meatloaf.
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Preparation Instructions:
Preheat oven to 350 degrees. Mix until fully incorporated the first 9 ingredients. Roll the beef mixture into 1 inch balls. Bake on a cookie sheet about 10 minutes until cooked. Pour the bbq sauce over the meatballs and stir until coated. Best served in a crock pot kept on low heat.
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More About This Recipe
Use as an appetizer; also works well as meatloaf. Meatballs can be made any size. For larger meatballs, increase cooking times.
Frequently Asked Questions
What are vegetable granules and can I substitute them?
Vegetable granules are dried vegetable bits or a seasoning blend that add texture and flavor. You can swap them for plain breadcrumbs, panko, crushed crackers, quick oats, or gluten-free crumbs. If the granules are a bouillon style, taste and reduce added salt.
How long should I bake the meatballs?
At 350°F, 1-inch meatballs typically take about 10 to 15 minutes. Larger meatballs need more time: 1.5-inch about 15 to 20 minutes, 2-inch about 20 to 25 minutes. The safe internal temperature for ground beef is 160°F. Use an instant-read thermometer to confirm doneness.
Can I cook the meatballs entirely in a slow cooker?
Yes, but baking first gives better texture. Bake until lightly firm, toss with BBQ sauce, then simmer in the crock pot on low for 30 minutes to 1 hour to heat through and let flavors meld. If you skip baking, cook raw meatballs on low 2 to 3 hours, but they can be softer and may break more easily.
How do I keep meatballs from falling apart or getting dry?
Avoid overmixing the meat. Use the egg and granules or breadcrumbs as binders, and chill the rolled meatballs 10 to 20 minutes before baking if you have time. Do not overbake. Coat with sauce and keep warm in a crock pot to lock in moisture.
Can I make these ahead or freeze them?
Yes. For make-ahead, bake, cool, then refrigerate up to 3 to 4 days. For freezing, cool after baking, freeze in a single layer on a tray, then transfer to a bag for up to 2 to 3 months. Reheat in sauce on low in the crock pot, in a 325°F oven until hot, or microwave until steaming.
How do I turn this recipe into a meatloaf?
Use the same mixture in a loaf pan. Bake at 350°F for 45 to 60 minutes, or until the internal temperature reaches 160°F. Spread BBQ sauce over the top during the last 10 to 15 minutes of baking for a glaze.
Can I substitute the beef for turkey or chicken?
Yes. Use ground turkey or chicken, but note they are leaner and can dry out. Add a tablespoon of oil or an extra egg, or use moist binders like soaked breadcrumbs to keep them tender. Also check seasoning since lean meat needs more flavor.
What are vegetable granules and can I substitute them?
Vegetable granules are dried vegetable bits or a seasoning blend that add texture and flavor. You can swap them for plain breadcrumbs, panko, crushed crackers, quick oats, or gluten-free crumbs. If the granules are a bouillon style, taste and reduce added salt.
How long should I bake the meatballs?
At 350°F, 1-inch meatballs typically take about 10 to 15 minutes. Larger meatballs need more time: 1.5-inch about 15 to 20 minutes, 2-inch about 20 to 25 minutes. The safe internal temperature for ground beef is 160°F. Use an instant-read thermometer to confirm doneness.
Can I cook the meatballs entirely in a slow cooker?
Yes, but baking first gives better texture. Bake until lightly firm, toss with BBQ sauce, then simmer in the crock pot on low for 30 minutes to 1 hour to heat through and let flavors meld. If you skip baking, cook raw meatballs on low 2 to 3 hours, but they can be softer and may break more easily.
How do I keep meatballs from falling apart or getting dry?
Avoid overmixing the meat. Use the egg and granules or breadcrumbs as binders, and chill the rolled meatballs 10 to 20 minutes before baking if you have time. Do not overbake. Coat with sauce and keep warm in a crock pot to lock in moisture.
Can I make these ahead or freeze them?
Yes. For make-ahead, bake, cool, then refrigerate up to 3 to 4 days. For freezing, cool after baking, freeze in a single layer on a tray, then transfer to a bag for up to 2 to 3 months. Reheat in sauce on low in the crock pot, in a 325°F oven until hot, or microwave until steaming.
How do I turn this recipe into a meatloaf?
Use the same mixture in a loaf pan. Bake at 350°F for 45 to 60 minutes, or until the internal temperature reaches 160°F. Spread BBQ sauce over the top during the last 10 to 15 minutes of baking for a glaze.
Can I substitute the beef for turkey or chicken?
Yes. Use ground turkey or chicken, but note they are leaner and can dry out. Add a tablespoon of oil or an extra egg, or use moist binders like soaked breadcrumbs to keep them tender. Also check seasoning since lean meat needs more flavor.
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