Another easy tailgate-perfect recipe. Though this recipe suggests forming the meat mixture into patties, this works just as well for meatballs that can be served with party picks.
1 egg
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 pound ground beef (I use 10% fat)
1/2 cup panko (Japanese bread crumbs)
18 ounce bottle of your favorite BBQ sauce (I use Stubbs)
To accompany:
12 slider buns
Shredded lettuce or cabbage
In a medium bowl, whisk the egg, salt, pepper, onion and garlic powders together until smooth. Add the ground beef and panko. Mix, using a spatula or clean hands, until just blended. Do not over mix.
Shape into twelve (golf ball sized) balls, then gently flatten to form patties. Place in the bowl of a crockpot and pour the BBQ sauce evenly over the beef patties. Cook on high for 3-4 hours or on slow for 5-6 hours. Serve on the slider buns with shredded cabbage or lettuce.
Makes twelve mini-burgers.
Finished sliders, served with shredded cabbage
A dozen mini-burgers placed in the bowl of the slow cooker
Sauce poured over, ready to cook
To make meatballs, the recipe is the same. Just shape into twelve golf-ball sized portions, roll and place in the crockpot and cover with BBQ sauce. Same cooking time as above.
Recipe above, shaped into meatballs
BBQ meatballs, prepared in crockpot