Slow Cooker Barbecue Meatballs

• Meat

  • 1 lb Ground beef

• Produce

  • 1/4 cup Onions, dried

• Condiments

  • 2 cups Ketchup
  • 1/4 cup Worcestershire sauce

• Pasta & Grains

  • 1/2 cups Rolled or quick-cooking oats

• Baking & Spices

  • 3 good grinds Black pepper
  • 1/4 cup Brown sugar or sucanat
  • 1/2 cup Flour
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Canola oil
  • 1/4 cup White or apple cider vinegar

• Dairy

  • 3/4 cup Milk

Found on chattavore.com

Description

Ingredients

• 1 lb ground beef
• 1/2 cups rolled or quick cooking oats
• 3/4 cup milk
• 1 teaspoon salt (I used kosher)
• a few good grinds of black pepper
• 1/2 cup flour
• canola oil
• 2 cups ketchup
• 1/4 cup brown sugar or sucanat
• 1/4 cup white or apple cider vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup dried minced onions

Directions

• Combine the ground beef, oats, milk, salt, and pepper in a large bowl. I use my hands to do this. Mix till just combined-dont overmix or your meatballs will be tough!
• Use a tablespoon or a tablespoon-sized scoop to measure out portions of the meatball mixture, then carefully roll into balls. Fill the bottom of a 10-12 inch skillet with canola oil and heat over medium until a little bit of flour dropped into the pan sizzles. Roll the meatballs in the flour and brown on all sides (it helps to do this in two or three batches so you dont crowd the pan, which will bring down the temperature of the oil), then remove to a plate lined with paper towels to drain.
• Combine the ketchup, sugar/sucanat, Worcestershire sauce, vinegar, and minced onion in a medium bowl. Pour 1/3 of the sauce into the bottom of a 4-quart slow cooker. Stack the meatballs into the slow cooker, then cover with the remaining sauce. Cook on low for 8 hours or high for 4 hours (I usually cook them on high). Serve by themselves, with egg noodles or mashed potatoes, or on slider rolls (which is what I did!).