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Slow-Cooker Smoky Vampire Garlic Meatballs
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 8 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup barbecue sauce
  • 1/2 cup beef broth
  • 2 tablespoons chopped parsley

Instructions
 

  • Mix the ground beef, breadcrumbs, egg, 4 cloves of minced garlic, 1 teaspoon smoked paprika, salt, and black pepper in a bowl until evenly combined. Shape the mixture into 16 small meatballs.
  • Place the meatballs in the slow cooker. In a separate bowl, stir together the barbecue sauce, beef broth, remaining 4 cloves of minced garlic, and remaining 1 teaspoon smoked paprika. Pour the sauce over the meatballs.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the meatballs reach an internal temperature of 160 degrees. Stir gently once or twice during cooking to coat them evenly.
  • Sprinkle with chopped parsley before serving.

Notes

If the sauce seems thin at the end, remove the lid for the last 30 minutes to let it reduce. Leftovers reheat well in a skillet with a splash of broth to loosen the sauce. For a milder garlic taste, reduce the cloves in the sauce by half while keeping the full amount in the meatballs.
Course: Appetizer
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl