These amazing meatballs are easy to put together and then let the crock pot do its magic. After they have cooked they are ready to go. The flavors of the bbq sauce mixed with the Italian dressing are out of this world. You will love them! Serve them by themselves, along side a salad, a meatball sandwich, appetizer or anyway you like it.
Ingredients:
- 1 large egg
- 2 pounds 92-97% lean ground turkey or ground beef
- 2/3 cup regular or gluten free Panko (quick or whole oats work too!)
- 3 cloves garlic, finely chopped (or about 1 Tablespoon minced)
- 2 teaspoons dried oregano
- 1 and 1/2 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon fresh ground black pepper
- 1 large sweet onion, sliced
- 1 and 3/4 cups BBQ sauce
- 1/2 cup store-bought Italian dressing
- 1 Tablespoon olive oil
Directions:
Beat the egg in a large mixing bowl. Add the ground turkey, Panko, garlic, oregano, salt, paprika, and pepper. Mix everything up just so the ingredients are combined – avoid overmixing. Roll into desired size balls – mine were slightly larger than a golfball. Place all rolled meatballs on a large baking sheet.
Place onion slices in the bottom of the slow cooker, then top with half of the BBQ sauce and half of the Italian dressing (the rest will go on top).
Coat a large skillet with the olive oil and bring to medium-high heat. Lightly brown the meatballs in batches for about 1 minute on each side. (Do not skip this step! So much flavor and it helps set the meatballs so they do not fall apart.) Layer the meatballs into the slow cooker as you’re browning each batch. Once all browned meatballs have been added to the slow cooker, pour remaining BBQ sauce and Italian dressing on top.
Cover and cook on low for 6-8 hours or on high for 4 hours. Serve warm with sauce and onions. Store leftovers covered tightly in the refrigerator for up to 1 week.
Make ahead tip/freezing: Prepare meatballs through the browning step; cover and refrigerate for up to 1 day or freeze up to 2 months. Add to slow cooker and cook as directed. OR you can fully prepare 1 day in advance, refrigerate, then cook in the slow cooker on low for 45 minutes or until warmed. Freeze cooked meatballs in sauce for up to 2 months. Defrost before reheating as desired.
