Best Slow Cooker Pineapple BBQ Meatballs Recipe (2024)

FAQs

What is the secret to firm meatballs? ›

Massage your meat

Get your hands into your mixing bowl and combine the ingredients for your meatballs using your fingers. The heat from your hands will help release the proteins in the meat which will in turn help the mixture stick together when it cooks. Don't overmix, just a few minutes will do.

All you need is some ground beef, plus milk, eggs, breadcrumbs, and a few seasonings. The secret to these sweet and sour meatballs is the deliciously sticky sauce. (and the sauce ingredients are super simple to grab!) Not only is it soaked into every bite, but it creates a glossy coating that lets these beauties shine!

Cover the slow cooker and cook the meatballs on HIGH for 2 to 2 1/2 hours, until the meatballs are cooked through (slice one in half to check). With a spoon, gently turn the meatballs to coat them in the sauce and distribute the garlic and red pepper flakes. Sprinkle additional Parmesan and parsley on top, to taste.

Turn the meatballs to brown all sides. Browning the meatballs seals in the juices and toughens the exterior so they do not fall apart from sitting in the liquid in the slow cooker.

What soaking the bread does is add moisture to the meatball as well as bread for a binder. In today's recipe, I used a mixture of fresh bread crumbs and soaked bread. The combination of both turned out to be a winner. Another general rule when forming meatballs is to work quickly and handle them as little as possible.

Some of the Bò Viên brands you would find at Asian stores are very chewy due to the hàn the (borax) that is added. In oriental cooking, hàn the used as a cooking ingredient is to add a firm rubbery texture to the food, or as a preservative.

To make these sweet and tangy meatballs, you'll need: Grape jelly: For a sweetness that balances the chili sauce, and to provide a glossy finish to the sauce. Chili sauce: Tomato paste, spices, and garlic give this sauce its depth. Barbecue sauce: Thickens the sauce while complementing the jelly and chili sauce.

How to heat meatballs in a crockpot? ›

Tenderizing the Meat:

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

Reheating leftovers in a slow cooker is not recommended. Cooked food should be reheated on the stove, in a microwave, or in a conventional oven until it reaches 165 °F. Then the hot food can be placed in a preheated slow cooker to keep it hot for serving—at least 140 °F as measured with a food thermometer.

Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked. Parmesan: My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture.

Add moisture.

Eggs and binders like breadcrumbs mixed with milk all help with keeping meatballs tender and moist, so don't skip any of these.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Cook's Illustrated explains that adding too many eggs will put your meatballs at risk of having a soggy texture. Any additional and unnecessary liquid will also cause difficulty mixing and forming meatballs. Adding a single egg should be enough to do the trick, with two being the maximum for each pound of meat you use.